Be Careful with Egg Dishes in Hot Weather – Salmonella Poisoning Occurs Mostly in Summer
Creatrip Team
a year ago
During the hot summer months in Korea, the risk of food poisoning from Salmonella increases. According to the Ministry of Food and Drug Safety, over half of Salmonella poisoning cases in five years occurred between July and September. Egg-based dishes and composite products like kimbap (Korean rice and vegetable rolls) are common sources. Salmonella, a bacteria found in infected animals and polluted areas, can cause severe symptoms such as fever, vomiting, diarrhea, especially dangerous for young children and elderly. To prevent infection, eggs should be stored properly, cooked at 75°C or higher, and consumed quickly after cooking. Hygiene and proper food storage are emphasized to prevent foodborne illnesses during summer.
