When preparing samgyetang or baeksuk, it is essential to check your sink and countertops after washing raw chicken. Pathogens from the chicken can splash onto other ingredients and utensils.
The Ministry of Food and Drug Safety identified Campylobacter jejuni as a foodborne pathogen to watch for this month in its "July 2026 Monthly Food Poisoning Alert" released on June 29. The ministry analyzed food poisoning incidents from July over the past five years and emphasized the need for caution regarding this pathogen.
Campylobacter is commonly found in the intestines of poultry, including chickens and ducks. Infection can occur when individuals consume undercooked chicken or handle raw chicken and then touch other foods with contaminated hands, knives, or cutting boards.
Washing raw chicken can inadvertently increase the risk of contamination in the kitchen. During the washing process, contaminated water droplets can splash onto the sink, countertops, dishes, and vegetables, leading to cross-contamination. Food safety authorities explain that even a small amount of splashing water can transfer pathogens to other surfaces.
If you need to wash raw chicken, it is safer to wash vegetables or other ingredients that will be consumed raw or not further cooked first, and handle the chicken last. Take care to prevent splashing water and thoroughly clean and disinfect the sink and surrounding areas after finishing.
Avoid touching refrigerator handles, seasoning containers, or faucets with hands that have touched raw chicken. After handling chicken, wash your hands thoroughly with soap and running water before touching anything else.
It is also advisable to use separate cutting boards and knives for vegetables and meat. If it is difficult to keep them separate, prepare raw vegetables first and handle the raw chicken last. Knives, cutting boards, and containers used for raw chicken should be cleaned with hot water and detergent before reuse.
When storing raw chicken in the refrigerator, be cautious. Placing raw chicken on top of other foods can cause juices to leak from the packaging and contaminate the items below. It is safest to store raw chicken in a sealed container or plastic bag, separated from other ingredients, and on the bottom shelf of the refrigerator.
Cooking chicken thoroughly is also crucial. Chicken may appear cooked on the outside, but there can still be undercooked areas near the bones or in thicker parts. The ministry recommends cooking meat to an internal temperature of 75 degrees Celsius for at least one minute. If the meat near the bones is still red or shows signs of blood, it should be cooked longer.
Infection with Campylobacter can lead to symptoms such as abdominal pain, diarrhea, fever, nausea, vomiting, headache, and muscle pain. The incubation period is typically 2 to 5 days, and infants, pregnant women, the elderly, and those with weakened immune systems may experience more severe symptoms.
Campylobacter infections are classified as a type of gastrointestinal infection under the fourth category of legally reportable infectious diseases managed by the Korea Disease Control and Prevention Agency. Symptoms of food poisoning can include vomiting, diarrhea, abdominal pain, and fever. If severe symptoms such as bloody stools or intense fever, diarrhea, or vomiting occur, it is advisable to seek medical attention.
* This article has been translated by AI.
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