The seemingly endless heatwave appears to be gradually easing, with the prolonged tropical nights finally subsiding. In the evenings, it’s starting to feel like autumn.
As autumn approaches, it’s essential to be aware of a risk that may be greater than in the summer: food poisoning. While many associate food poisoning with the summer months, research indicates that September sees the highest number of cases.
Data from the South Korean Food and Drug Administration shows that September had the highest number of food poisoning incidents last year, with 43 reported cases. July followed with 41 cases, and August had 37.
Additionally, September had the highest number of patients, totaling 1,590, while July had 1,536 and August had 977.
Despite cooler temperatures compared to July and August, the increase in food poisoning cases in September is often due to a lapse in caution. People tend to think, “The weather is cooler now, so it’s safe to leave food outside,” which leads to more foodborne illness.
The South Korean Food and Drug Administration explains, “Although temperatures rise during the day, which increases food poisoning risks, the cooler mornings and evenings can lead to carelessness, such as storing food at room temperature. This often results in higher rates of foodborne illnesses.”
To prevent food poisoning, remember these three key steps:
- Wash your hands thoroughly with soap for at least 20 seconds, including between your fingers, palms, backs of your hands, and under your nails.
- Cook food thoroughly, ensuring the center reaches at least 185°F (85°C) for over a minute.
- Boil water before drinking.
Since bacteria multiply rapidly at high temperatures, it is crucial to refrigerate perishable foods as soon as possible. Cooking will not remove the risk of food poisoning if bacteria have already produced toxins.
However, don’t rely solely on your refrigerator. Some foodborne bacteria can still grow at refrigeration temperatures. Moreover, overcrowding your fridge and poor hygiene can increase the risk of foodborne pathogens.
In response, the National Health Knowledge Center at Seoul National University advises:
- Store Properly: Keep opened items like ham and tofu in airtight containers and consume them quickly.
- Reheat Leftovers: Thoroughly reheat leftover food before refrigerating.
- Reheat Thoroughly: Before eating, ensure refrigerated food is reheated to at least 158°F (70°C) for more than three minutes.
- Maintain Temperatures: Keep refrigerator temperatures below 41°F (5°C) and freezer temperatures below 0°F (-18°C).
- Regular Cleaning: Clean your fridge at least once a month.
If you contract food poisoning, be cautious with antidiarrheal medications. Many people mistakenly believe these medications stop diarrhea, but they slow down intestinal movement. When bowel movements cease, harmful bacteria may remain in the intestines and multiply, potentially leading to severe complications such as fever and bloody stools.