The Ministry of Food and Drug Safety has urged restaurants to strengthen hygiene management when handling eggs, following a series of suspected salmonella food poisoning cases at cold noodle (naengmyeon) restaurants. Cold noodles are often served without additional heating after cooking, meaning even minor contamination during preparation can lead to food poisoning.
According to the ministry on the 21st, the risk of cross-contamination increases when staff handle raw eggs and then prepare other ingredients without properly washing their hands, or when tongs and cooking utensils with egg residue are used on other foods. Cross-contamination refers to the transfer of bacteria or contaminants between ingredients.
The salmonella bacteria can also spread when yukjeon (pan-fried beef) served as a topping on cold noodles is undercooked, or when egg wash is left at room temperature for extended periods.
Salmonella is a representative food poisoning bacterium commonly detected in eggs, meat, and poultry. While it is vulnerable to heat and is mostly killed through sufficient cooking, infection risk rises when secondary contamination occurs after cooking.
Infections can cause fever, abdominal pain, vomiting, and diarrhea. Children and the elderly with weaker immune systems require particular caution as symptoms can lead to dehydration.
Salmonella has strong survivability even at low temperatures or in frozen conditions. The bacteria can survive for extended periods in dry environments, and food poisoning cases concentrate during summer when temperatures and humidity rise. Salmonella food poisoning is known to occur most frequently between June and September.
Outbreaks of waterborne and foodborne infectious diseases are also on the rise. According to related statistics, outbreaks in 2025 reached 625 cases, up 19.1% from the four-year average of 525. The number of patients also rose to 13,935, a 38.7% increase from the four-year average.
The proportion of bacterial infections increased significantly during the summer, with salmonella infections accounting for the largest share at 38.2%. Pathogenic E. coli infections accounted for 11.8%.
Experts stress that personal hygiene management is paramount in preventing food poisoning. Hands should be washed frequently before and after cooking, and eggs, meat, and seafood must be thoroughly cooked. Cooking utensils should also be separated by purpose, with thorough washing and disinfection after use.
Asan Medical Center advised using fresh ingredients and avoiding foods past their expiration dates. The hospital added that food should be stored at safe temperatures, and people should not casually eat mushrooms or fruits gathered from mountains or fields.
"Cold noodles are consumed immediately after preparation, making hygiene management critically important," the Ministry of Food and Drug Safety said. "Please make sure to wash hands, separate cooking utensils by use, and cook food thoroughly."
