Busan Milmyeon, Bundang Gimbap Restaurant Group food poisoning of 700 people… The culprit is the egg?

The authorities said that the reason for the recent outbreak of hundreds of food poisoning patients at a wheat noodle restaurant in Busan and at two gimbap restaurants in Bundang-gu, Seongnam-si, Gyeonggi-do was “due to Salmonella contamination.” It is presumed that the egg garnish in wheat noodles and kimbap is contaminated with salmonella bacteria.

The Ministry of Food and Drug Safety announced on the 8th that in connection with the outbreak of group food poisoning at the Milmyeon restaurant in Busan and the Kimbap restaurant in Bundang, “The food contaminated with Salmonella was not completely heated, or other ingredients without washing your hands with detergent after touching the contaminated food. It is estimated that ‘cross-contamination’ occurred by touching the cooking utensils.”

Salmonella is a food poisoning bacterium that is widespread in the intestines and nature of poultry such as chickens and ducks, and animals such as pigs. It grows best at 37°C. It develops after an incubation period of 6 to 72 hours after eating contaminated food, and the main symptoms include abdominal pain and vomiting accompanied by fever. It is known that food poisoning occurs when about 100,000 Salmonella bacteria enter the body. Most cases are cured within a week with treatment, but children, the elderly, and people with weakened immune systems may become seriously ill.

At the end of last month, a group food poisoning infection occurred at a famous wheat noodle restaurant in Yeonje-gu, Busan, and about 450 patients have been confirmed so far. As a result of the investigation, Salmonella bacteria were detected in the egg garnish, pickles, and marinade at this restaurant. Then, at the beginning of this month, food poisoning occurred at two gimbap restaurants in Bundang-gu, Seongnam, Gyeonggi-do, resulting in about 270 patients. Salmonella bacteria were detected in the patients. In the case of a kimbap restaurant, Salmonella bacteria were detected in the patient, but the bacteria were not confirmed in ingredients or cooking utensils. In addition, two weeks ago, reports of suspected food poisoning patients were received at the Seoul branch of the same franchise, but it is not possible to investigate due to the passage of time. The patient has already recovered, and the bacterial test has become meaningless.

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Kim Seong-il, head of the Food Poisoning Prevention Division at the Ministry of Food and Drug Safety, said, “We are guessing that the cause of food poisoning in wheat noodles and kimbap restaurants is from eggs, but it is difficult to determine. We are conducting an investigation,” he explained.

Authorities urged caution, saying that there were many salmonella food poisonings from cooked foods containing eggs between August and September. According to the Ministry of Food and Drug Safety, a total of 5,596 cases of salmonella food poisoning occurred in the past 5 years (2016-2020), of which 3744 (67%) occurred between August and September, with 3506 cases (63%) due to eggs. It was. The main causative food was kimbap and complex cooked food (food prepared using various ingredients) containing eggs (garnish).

In particular, this year, the average maximum temperature in July increased by 4.7℃ (26.3→31℃) from last year, and the number of heatwave days (days with a daily maximum temperature of 33℃ or higher) increased by 8 days (0→8) during the month of July. In addition, the temperature in August is also predicted to be hotter than last year, raising the possibility of food poisoning such as salmonella and pathogenic E. coli.
They often observe changes in smell or taste to determine whether food is spoiled, but this is meaningless. Kim Seong-il, head of the Ministry of Food and Drug Safety, said, “Even if food is contaminated with food poisoning bacteria such as salmonella, there is often no change in smell or taste. do,” he explained.

The most important thing to prevent food poisoning is to wash your hands. After handling food items that may be contaminated with Salmonella, such as eggs or meat, wash your hands thoroughly for at least 30 seconds under running water using a detergent. Foods should be cooked and not eaten raw. Salmonella is so prevalent in nature that it is difficult to completely eliminate it from food. However, it is sensitive to heat and can be prevented if cooked properly. Do not eat meat, poultry, or eggs raw, and heat them for at least 1 minute so that the core temperature is 75℃.
Foods should be washed with running water, and water from poultry, etc. should not be splashed on other ingredients. If you have to wash different ingredients in the same sink, wash them in the order of vegetables, meat, fish, and poultry. After use, wash with detergent and disinfect with chlorine-based disinfectant. Knives and cutting boards are used for finished products, processed foods, vegetables, meat, and fish to prevent cross-contamination.

Kim Gang-lip, Minister of Food and Drug Safety, visits the Yongin factory of Lotte Food, a food manufacturing and processing company that supplies lunch boxes to COVID-19 living treatment centers on the 6th to ask for food poisoning prevention. News 1

In addition, eggs and processed egg products have a relatively high risk of salmonella contamination, so be careful. When buying eggs and eggs, buy undamaged ones. Also, store purchased eggs separately from other ingredients in the refrigerator and do not leave them at room temperature for a long time. Store egg garnish or vegetables in the refrigerator. Cooking staff at restaurants or cafeterias should not participate in cooking if symptoms of enteritis such as diarrhea or abdominal pain occur. When cooking with various ingredients such as kimbap, change the sanitary gloves frequently.

Director Kim Gang-lip said, “In summer, if food materials and food are left at room temperature, there is a risk of rapid proliferation of food poisoning bacteria. Please pay attention to the prevention of food poisoning.”

Reporter Esther etoile@joongang.co.kr