[Report] 'Steam' Market, Food Left at Room Temperature... Food Poisoning 'Red Alert' Throughout July

[Financial News]"I run the business alone, so if I don't make it all at once, I can't do business."
On the afternoon of the 22nd, at a traditional market in Seoul. Store owner A (in his 60s) displayed seafood pancakes and meatballs at room temperature while greeting customers. There were no protective plastic covers or cooling fans to maintain temperature on the display stand. The rice cake shop also left rice cakes packaged in disposable containers and wrap at room temperature. The owners lamented, "Some customers dislike it when the taste drops after taking it out of the fridge," and "It's difficult to refrigerate everything in a one-person shop."
The day marked the end of the rainy season and the start of the heatwave. Although it rained briefly in the morning, the afternoon saw the highest temperature reach 32.2 degrees Celsius and relative humidity soar to 75.6%. The humid air and sunlight filled the market alleys, raising concerns about the hygiene of foods left at room temperature. 
Around the same time, the kitchen of a craft beer pub presented a different scene. Although it was also run by Mr. Kim (32) alone, special attention was paid to hygiene management. Mr. Kim said, "I vacuum-pack or portion ingredients to prevent mixing, and label each storage container with dates," adding, "I maintain the refrigerator temperature at 5 degrees and humidity at 10%." This contrasts with the struggles of market vendors.
As the hot and humid weather continued, a mass food poisoning incident occurred at a snack bar in Seocho-gu earlier this month. It was reported that food poisoning bacteria were found in eggs used as kimbap ingredients. A notice of business suspension was posted on the door of the store visited by this newspaper.
The risk of food poisoning in Seoul has remained high throughout July. As of the 29th, according to the Seoul City Food Poisoning Prediction Map, a 'warning' level or higher was issued for a total of 25 days in July, with 11 of those days being at a 'severe' level. This forecast divides the possibility of food poisoning into four stages: 'interest-warning-severe' based on temperature, relative humidity, and fine dust data from the Meteorological Administration and the Environmental Corporation. In particular, special attention is required to cooking environments and storage conditions at warning levels or higher. A severe level means that food poisoning bacteria are very active. 
The end of the rainy season does not mean the risk of food poisoning disappears. In fact, right after the rainy season, both temperature and humidity rise simultaneously, creating favorable conditions for the growth of food poisoning bacteria. From the 23rd to the 29th, the daily average humidity in Seoul recorded over 60% without exception.
As citizens try to maintain their health with food during the middle and end of summer, experts and officials warn, "It's a mistake to think food poisoning worries are over just because the rainy season is over."
Choi Hyun-wook, a professor of food and nutrition at Jeonju University, said, "Salmonella and pathogenic E. coli, which cause food poisoning, are more influenced by temperature than humidity and multiply rapidly," adding, "Since the moisture inside food provides a growth environment for bacteria, it cannot be considered safe even if exposed to room temperature for just 1-2 hours in summer."
A representative from the Food and Drug Administration advised, "Consumers should eat cooked food immediately if possible, and sellers must refrigerate food," adding, "The government has been strengthening restaurant hygiene inspections focusing on summer seasonal foods like samgyetang and naengmyeon since last month," and "Please remember the five rules: hand washing, maintaining storage temperature, separate storage and use, heating cooking, and cleaning and disinfection."
425_sama@fnnews.com Choi Seung-han Reporter