South Korea's MFDS issues Chuseok food poisoning prevention guidelines

The Ministry of Food and Drug Safety (MFDS) has issued guidelines to prevent food poisoning during the Chuseok holiday, noting that large-scale food preparation increases health risks. Officials warned that even if morning and evening temperatures are cool, daytime heat can promote bacterial growth in food left at room temperature.

Key safety recommendations include purchasing groceries in a specific order—starting with shelf-stable processed foods and produce, followed by refrigerated items, meat, and seafood—to maintain freshness. When transporting perishables, consumers should use ice boxes or ice packs to maintain appropriate temperatures.

To prevent cross-contamination, the MFDS advises washing hands thoroughly after handling raw meat or eggs and using separate cutting boards and knives for different food types. For cooking, ground meat must be fully cooked, meat products should reach an internal temperature of 75°C for at least one minute, and shellfish should reach 85°C for at least one minute.

For those using meal kits or ready-to-eat products, the ministry emphasizes checking storage conditions and expiration dates. Leftover food should be refrigerated promptly and reheated thoroughly before consumption.