"I Always Made Sure to Eat Naengmyeon..." Food Poisoning Cases Surge by 28%—What's Behind the Increase?

28% Surge in Food Poisoning Cases Last Year
Salmonella Cases Climb for Five Consecutive Years

Restaurants Account for 60% of Incidents, September Sees the Most
Proper Hygiene Management of Ingredients Like Eggs Is Crucial

Last year, the number of food poisoning cases in Korea increased by 28% compared to the previous year. In particular, food poisoning caused by Salmonella continued to rise for the fifth consecutive year and accounted for the largest proportion, while norovirus cases also increased significantly. These trends have further emphasized the importance of thoroughly managing the hygiene of ingredients such as eggs and adhering to personal hygiene guidelines.

The Ministry of Food and Drug Safety advised that hands must be washed with soap or cleansing agents after touching eggs, and during cooking, the core temperature should be sufficiently heated to 75 degrees Celsius for more than one minute. Getty Images

According to the Ministry of Food and Drug Safety on August 7, there were a total of 319 food poisoning incidents last year, resulting in 9,780 patients. This marks a 20% increase in the number of incidents and a 28% increase in patient numbers compared to 2024, which recorded 265 cases and 7,624 patients.

By month, September saw the highest number of outbreaks, with 45 cases (14%) and 1,475 patients (15%). This was followed by August (42 cases), July (37 cases), and January (30 cases). The Ministry explained that bacterial food poisoning was concentrated during the hot and humid summer months, while viral food poisoning, such as norovirus, increased in winter. Although summer accounted for 34% of the annual cases, the rate of increase compared to the previous year was largest in winter, underscoring the heightened importance of preventive management against food poisoning even during the colder months.

Restaurants were the most common locations for food poisoning, with 192 incidents, making up 60% of the total. Other mass catering facilities (47 cases) and schools (36 cases) followed. The Ministry of Food and Drug Safety noted that with more people dining out, restaurants continue to account for over half of all annual food poisoning cases, especially at establishments handling Korean food, lunchboxes and snack foods, and raw fish/Japanese cuisine. In schools, incidents mainly occurred at elementary schools, while in other mass catering locations, cases were primarily reported at businesses.

By causative pathogen, Salmonella food poisoning was most common, with 79 cases and 4,248 patients, accounting for 43% of all patients. Norovirus was responsible for 68 cases, up by 31 incidents compared to the previous year, and Salmonella cases also rose by 21, highlighting a marked upward trend. Notably, Salmonella outbreaks increased for five consecutive years, rising from 32 cases in 2021, to 44 in 2022, 48 in 2023, 58 in 2024, and 79 last year.

To prevent Salmonella food poisoning, it is crucial to avoid cross-contamination during egg handling. The Ministry of Food and Drug Safety advised that after handling eggs, hands should be washed thoroughly with soap or other cleansing agents, and during cooking, the internal temperature should be sufficiently heated to at least 75 degrees Celsius for more than one minute.

In cases where the causative food was confirmed, complex cooked foods such as meals and gimbap accounted for the highest number with 62 cases, followed by seafood and meat. Although there were only 14 cases related to eggs, these resulted in 2,392 patients, making up 24% of all cases and indicating a high potential for large-scale outbreaks.

By region, areas with larger populations, such as Gyeonggi (53 cases), Busan (39 cases), and Seoul (34 cases), recorded higher numbers of food poisoning outbreaks. The number of patients per 1 million people was particularly high in Daejeon (685), Jeju (479), and North Chungcheong (375).

Based on these statistics, the Ministry of Food and Drug Safety plans to strengthen preemptive hygiene inspections targeting vulnerable facilities and enhance tailored preventive publicity. The Ministry will also continue to implement food poisoning safety management measures that reflect seasonal and causal characteristics.

This content was produced with the assistance of AI translation services.