Food and drug safety ministry issues Chuseok food safety guidelines

The food and drug safety ministry issued guidelines for safe grocery shopping and food storage ahead of the Chuseok holiday to help prevent foodborne illness. Minister Oh Yoo-kyung warned that bacteria can multiply rapidly if holiday foods are left at room temperature despite cooler morning and evening weather.

Shoppers should purchase processed foods and agricultural products that can be stored at room temperature before buying refrigerated items, meat and seafood. After shopping, consumers should transport perishable goods using ice boxes or ice packs and avoid leaving refrigerated or frozen foods at room temperature for extended periods.

Thawed foods must be cooked immediately rather than refrozen or left in warm water. To prevent cross-contamination, people must wash their hands after handling eggs or raw meat before touching vegetables.

Kitchen knives and cutting boards should be used separately for vegetables and meat, or thoroughly washed with detergent between uses. Ground meat must be fully cooked through, while processed meats like ham and sausages require heating to a core temperature of 75 degrees Celsius for at least one minute.

Shellfish such as oysters and clams must be heated to a core temperature of 85 degrees Celsius for at least one minute. The ministry noted an increase in the use of home meal replacements and meal kits, urging buyers to check storage conditions and expiration dates carefully.

Consumers purchasing these items online should verify that proper temperatures were maintained during delivery. For long trips home, travelers should store food in cooling bags or ice boxes and ensure dishes are thoroughly reheated before eating.

"People should consume food as quickly as possible and use cooling containers during long journeys," Oh said. "Always reheat food sufficiently before consumption."