Shocking findings have emerged from routine inspections of food and beverage establishments commonly found on the streets.
South Korea’s Ministry of Food and Drug Safety (MFDS) conducted inspections from February 17 to 28 in cooperation with 17 local governments nationwide to enhance the hygiene management of edible ice. Consumption is expected to increase during the spring outing season.
The inspections targeted food service establishments such as cafés and fast-food restaurants.
Authorities specifically examined ice produced in ice machines, focusing on foodborne pathogens such as Salmonella and Escherichia coli (E. coli) and total bacterial counts.
Out of 389 samples of edible ice tested, two exceeded regulatory hygiene standards due to high bacterial counts.
The two food establishments that failed the hygiene standards were immediately ordered to stop using their ice machines and instructed to clean, disinfect, and replace their filters. Their respective local governments will also penalize them administratively.
Along with collecting samples for testing, the MFDS distributed informational leaflets on the “Proper Management” of Ice Machines,” emphasizing regular cleaning and sanitation.
Salmonella Infection: A Leading Cause of Food Poisoning—Symptoms and Prevention
Salmonella is a well-known bacterial pathogen that causes food poisoning and can infect humans when contaminated food or water is consumed. The risk of infection is exceptionally high from raw eggs, undercooked meat, and contaminated dairy products.
Symptoms of Salmonella infection typically appear within 6 to 72 hours of exposure, with the onset occurring most commonly between 12 and 36 hours. Major symptoms include abdominal pain, diarrhea, vomiting, and fever, with chills and muscle aches in some cases.
In severe cases, dehydration may occur due to excessive diarrhea, leading to dizziness, fatigue, and, in extreme situations, shock. Vulnerable individuals such as the elderly, infants, and those with underlying health conditions may experience more severe symptoms, requiring extra caution.
Most Salmonella infections resolve through symptomatic treatment, but some cases can lead to serious complications such as sepsis, arthritis, or endocarditis. Salmonella entering the bloodstream can cause a systemic infection that may become life-threatening. In rare cases, prolonged infection can result in chronic reactive arthritis.
Proper food hygiene is essential to prevent Salmonella infection. High-risk ingredients such as raw meat and eggs should be thoroughly cooked before consumption, and hands must be washed before and after food preparation. To prevent cross-contamination, it is also advisable to use separate cutting boards and knives for raw meat and vegetables.
Refrigerated foods should be stored at appropriate temperatures, and consuming contaminated water should be avoided. Washing hands thoroughly after outdoor activities and before preparing food is crucial in preventing infections.
Most Commented