In 2023, South Korea experienced a significant increase in food poisoning cases compared to the previous three years during the COVID-19 pandemic. The country’s Ministry of Food and Drug Safety reported 359 cases affecting 8,789 patients, representing a 1.5-fold increase in cases and more than double the number of patients compared to the 2020 to 2022 average.
The analysis revealed a concentration of food poisoning incidents during the summer months, with 33.7% of cases occurring from July to September. Surprisingly, September saw the highest number of cases and patients, with 43 incidents affecting 1,590 individuals. July followed closely with 41 cases and 1,563 patients, while August recorded 37 cases with 977 patients.
Officials attribute the September peak to a combination of factors. Daytime temperatures remain high enough to promote bacterial growth, while cooler mornings and evenings may lead to complacency in proper food storage practices at restaurants.
Restaurants were the most common source of food poisoning, accounting for 200 cases and 3,526 patients. Out-of-school group cafeterias and schools were the next most frequent locations for outbreaks. In May, Food Poisoning News reported on an increase in food poisoning incidents in Busan, Korea, which lead to more comprehensive safety inspections in facilities like school cafeterias.
The increase in outdoor activities last year contributed to a rise in food poisoning cases related to packed lunches from restaurants and large-scale catering services. Buffets, including those at wedding venues, were also significant sources of outbreaks.
Norovirus was the leading cause of food poisoning with 62 cases, followed by Salmonella with 48 cases and pathogenic E. coli with 46 cases. Over 1,000 people in Namwon City, Korea were sickened by norovirus-contaminated kimchi this past June.
To prevent norovirus infections, proper hygiene and careful consumption of raw oysters and groundwater are recommended. For Salmonella prevention, thorough hand washing after handling eggs is crucial. To avoid pathogenic E. coli infections, vegetables should be washed thoroughly, while certain meats (beef, pork, veal, lamb shanks, chops, and roasts) should be cooked to an internal temperature of 145°C for at least one minute.
In the analysis, the Ministry of Food and Drug Safety emphasized the importance of maintaining particular food safety vigilance through September, as early autumn can still present conditions conducive to foodborne illnesses.
Commenting on this story, one national food poisoning lawyer said, “Certain times of the year may provide conditions more conducive to foodborne illness but proper food safety practices is a year-round requirement.”
