Ministry of Food and Drug Safety reports 20 percent food poisoning rise

South Korea's Ministry of Food and Drug Safety said that food-poisoning incidents rose 20 percent in 2025 to 319, citing sharp increases in salmonella and norovirus cases.

The number of people sickened climbed 28 percent to 9,780.

Salmonella was the leading cause, with 79 incidents and 4,248 patients. Its cases have risen each year since 2021. Norovirus was second with 68 incidents, or 21 percent of the total, followed by pathogenic E. coli with 23. Norovirus incidents rose by 31 from a year earlier, while salmonella incidents increased by 21.

"It is important to strictly observe everyday food-poisoning prevention rules, including hygienic handling of ingredients such as eggs, thorough cooking and proper handwashing," the ministry said.

High temperatures and humidity contributed to bacterial food-poisoning outbreaks between July and September. Summer, from June through August, accounted for 107 incidents, or 34 percent of the annual total. September had the highest monthly tally, with 45 incidents involving 1,475 people.

Among incidents with a confirmed food source, mixed prepared foods such as cafeteria meals were most common, with 62 cases and 3,260 patients. Egg-related foods accounted for 14 incidents and 2,392 patients. Seafood accounted for 20 cases and meat for 16, while the ministry urged attention to cross-contamination during egg handling.

Restaurants accounted for 192 incidents, or 60 percent of cases, which the ministry linked to increased dining out. Other group catering facilities recorded 47 incidents and schools recorded 36. It plans to strengthen advance hygiene inspections at vulnerable facilities, tailored prevention outreach and safety measures reflecting seasonal and pathogen-specific patterns.

By region, Gyeonggi reported 53 incidents, followed by Busan with 39 and Seoul with 34.