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Food Poisoning Alert for Summer Seafood

15:27 June 09, 2016 replay time01:47

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The early heat has been raging for the past few days.

Summer is the time of the year when the risk of food poisoning is the highest.

Seafood should be particularly well taken care of.

Lee Seung-guk has more.


Last year, a total of 5,900 people suffered from food poisoning.

For the three months of summer from June to August more than half of the total patients fell sick; particularly in August, the number of food poisoning patients exceeded 1,700.

This year, owing to the summer heat that came earlier than usual, the safety alert on seafood also came earlier.

When temperatures rise, the possibility of seafood being contaminated with germs such as vibrio parahaemolycius and especially if you eat raw fish or shellfish exposed to room temperature for a long time, the risk of food poisoning becomes very high.

As a result, the Ministry of Maritime Affairs and Fisheries has begun efforts to prevent food poisoning, conducting hygiene inspections on twenty-five wholesale markets that sell seafood.

<Oh Un-yeol / Director General for Fish Farming at the Ministry of Maritime Affairs and Fisheries> “We are currently operating an intensive prevention week in cooperation with local governments to preemptively respond to the outbreak and spread of diseases related to seafood. We also plan to continue to monitor the situation intensively.”

In particular, the Ministry advised that when people buy fish, they should first wash it under running water two to three times and refrigerate it, and for high-risk patients such as those with chronic epilepsy, they must consume it after heating the fish for more than a minute at a temperature of 85 degrees Celsius or above.

Additionally, the Ministry will conduct inspections on the use of maritime animal medicines in about 120 fish farms in the country, starting on June 13.

Lee Seung-guk reporting for Yonhap News TV.

Yonhap News TV: 02-398-4409 (Report) 4441 (Inquiry on article), KakaoTalk/LINE jebo23

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