2024-06-21 17:14:19
Over the previous 5 years, a median of 98 instances of meals poisoning occurred in the summertime and a couple of,061 sufferers.
Pathogenic E. coli and Salmonella trigger greater than 50% of meals poisoning in the summertime.
Whereas the sweltering warmth is forecast to proceed, with the very best daytime temperature rising to 33 levels on the twenty first, the proportion of meals poisoning instances in the summertime seems to exceed half of the yr, so particular warning is required.
In response to the Ministry of Meals and Drug Security on this present day, from 2019 to 2023 (tentative), the variety of meals poisonings that occurred in the summertime season (June to August) was a median of 98 instances (2,061 sufferers) over the previous 5 years, of which meals poisoning that occurred in eating places accounted for the full proportion. It accounted for 58% (57 instances).
Moreover, it was analyzed that greater than 50% of meals poisoning that occurred throughout the summer time was brought on by pathogenic E. coli and Salmonella micro organism. The primary reason for salmonella meals poisoning was meals containing eggs, reminiscent of gimbap and chilly noodles, whereas pathogenic E. coli meals poisoning occurred principally in uncooked greens and meat consumed with out cooking. The Ministry of Meals and Drug Security suggested, “It can be crucial for eating places to stop meals poisoning by means of thorough cleansing and disinfection administration of meals components and cooking utensils.”
On this present day, the Ministry of Meals and Drug Security supplied steerage on precautions to stop meals poisoning in eating places and dealing with ideas for every meals ingredient. For greens, if livestock manure and compost are leaked into the atmosphere as a result of summer time wet season, there’s a chance that pathogenic E. coli current within the massive gut of animals could also be transferred to greens earlier than harvest.
In eating places, greens which are consumed with out heating or cooking, reminiscent of geotjeori and ssam greens, should be soaked in chlorine disinfectant answer (100ppm) for five minutes after which washed at the very least 3 occasions with faucet water earlier than serving them to clients. 100ppm is about 400% of 4% focus chlorine disinfectant answer. It means double dilution. That is equal to diluting 40L of water in half a paper cup of disinfectant.
Moreover, to scale back cross-contamination, reducing greens must be executed after washing, and if preprocessed components reminiscent of washing and reducing are saved at room temperature for a very long time, microorganisms can simply multiply, so that they should be cooked and bought shortly.
Eggshells and hen could also be contaminated with salmonella micro organism current within the hen’s intestinal tract. Restaurant cooks should wash their fingers totally with cleaning soap or different detergent after dealing with eggs or hen. Sanitary gloves used when cooking eggs or hen are extremely prone to cross-contamination, so that they should be changed with new gloves or washed earlier than dealing with different components to keep away from Salmonella. Meals poisoning might be prevented.
When storing meat within the fridge at a restaurant, it should be saved in an hermetic container to stop blood from leaking out. Moreover, it’s best to retailer it within the lowest compartment of the fridge to stop blood from forming and affecting different meals components. If blood will get on the within of the fridge, it must be wiped off with chlorine disinfectant.
When cooking eggs in a restaurant, if you happen to warmth them sufficiently to prepare dinner them utterly inside, you possibly can forestall meals poisoning as salmonella micro organism are weak to warmth. When a restaurant cooks a considerable amount of uncooked hen without delay in comparison with the dimensions of the cooking vessel, particular care is required as the within could not prepare dinner correctly. As well as, minced meat, frozen patties, and so forth. should be cooked to a core temperature of 75 levels and sufficiently heated for at the very least 1 minute to prepare dinner utterly by means of to the within.
Knives and reducing boards utilized in eating places should be used individually for every ingredient, reminiscent of greens, meat, and fish, and for hygienic administration, they should be washed and disinfected utilizing boiling water or a sterilizer/disinfectant for utensils. Moreover, it’s advisable to frequently disinfect and handle counter tops and sinks utilizing impartial detergent and chlorine disinfectant.
As well as, to be able to forestall the incidence of meals poisoning in eating places, the Ministry of Meals and Drug Security urged cooks and different employees to totally handle private hygiene and adjust to primary hygiene guidelines, reminiscent of prohibiting the reuse of cooked meals. Every family may forestall meals poisoning by consuming meals packaged or delivered from a restaurant instantly slightly than storing it at room temperature.
The Ministry of Meals and Drug Security mentioned, “We’ll proceed to offer data on meals poisoning that happens relying on the season sooner or later,” and “We plan to do our greatest to create a protected and wholesome consuming atmosphere for the general public by selling the significance of meals poisoning prevention guidelines and practices.” .
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2024-06-21 17:14:19