With spring temperatures climbing, food poisoning linked to delivery meals is seeing a sharp uptick—prompting South Korean officials to step in.
The Ministry of Food and Drug Safety (MFDS) held a special meeting with food delivery franchise leaders and microbiology experts in Seoul. Their goal was to address rising food safety concerns, particularly surrounding mass-produced items like lunch boxes and kimbap, which have been at the center of recent foodborne illness outbreaks.
The Hidden Danger in Delivered Meals
One of the main culprits behind these outbreaks is Clostridium perfringens, a common but potentially dangerous bacterium that thrives in meat-heavy dishes, especially those prepared in bulk.
Unlike typical bacteria, C. perfringens produces heat-resistant spores that survive cooking temperatures. These spores remain dormant until the environment is just right—namely, warm, low-oxygen settings—at which point they can rapidly multiply and cause illness. This means even properly cooked food can become hazardous if left out too long or improperly stored.
Data from the MFDS shows a worrying trend. Spring-related food poisoning incidents involving C. perfringens rose from 3 cases affecting 287 people in 2022 to 9 cases affecting 277 people in 2024. Delivery-related outbreaks have more than doubled in the same period, from 4 incidents (264 people) to 11 (452 people).
Safety Guidelines for Kitchens and Delivery Services
In response, the MFDS urges restaurants, central kitchens, and delivery services to tighten food handling protocols. Among their recommendations:
- Maintain strict temperature control: Serve hot food above 60°C (140°F) and cold food below 5°C (41°F).
- Serve promptly: Cooked food should be consumed within two hours or stored safely if not immediately served.
- Proper food preparation: Thaw meat in the fridge; cook frozen items to at least 75°C (167°F) for one minute.
- Safe cooling: Use shallow containers to cool food quickly, and refrigerate in small portions.
- Clean food handling: Wash fruits and vegetables thoroughly and scrub your hands with soap for at least 30 seconds.
- Special care with kimbap: Cool seasoned rice and other ingredients before assembling, and minimize the time between preparation and delivery.
A Call for Industry-Wide Vigilance
“Mass-produced delivery meals can quickly become a serious public health threat if not handled correctly,” warned Kang Sung Gon, Director of Food Safety Policy. “With more people turning to delivery as the weather warms, we’re asking food service providers to rigorously follow safety standards and work to improve hygiene ratings across the industry.”
The MFDS says it will continue working closely with delivery services and restaurants to promote better food safety practices as the demand for takeout and ready-made meals grows.
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