The risk of food poisoning is rising as the rainy season begins in earnest. In July in particular, salmonella, a leading cause of food poisoning, thrives easily, requiring special caution when consuming chicken and eggs.
This July is expected to see both average temperatures and rainfall exceed normal levels. Such hot and humid conditions accelerate the growth of bacteria and mold, and if heavy rains cause rivers to overflow, the risk of food poisoning from contaminated crops could increase further. Food poisoning statistics from the past five years show that July has the highest number of cases.
Salmonella is cited as a leading cause of food poisoning. In 2024, salmonella overtook norovirus, which had been the top cause of food poisoning. Salmonella is a representative food poisoning pathogen transmitted through chicken and eggs. Bacteria from chicken droppings can adhere to eggshells, and in some cases, contamination can reach the inside of the egg during the laying process. Cross-contamination can also occur when bacteria on the shell transfer to the contents during the cracking process, or spread to other ingredients through hands and cooking utensils.
Experts recommend avoiding eggs with cracked or damaged shells when purchasing, and refrigerating them as soon as possible after purchase.
Washing eggs before storage is not recommended. If the protective membrane on the shell surface is damaged, bacteria can more easily penetrate the interior. If washing is necessary, it is best to rinse them briefly just before cooking.
Since salmonella is vulnerable to heat, thorough cooking during preparation is most important. When consuming eggs in summer, it is safe to cook them until the yolk is fully done. In particular, children, the elderly and others with relatively weak immunity are advised to avoid eating soft-boiled eggs altogether.
To prevent food poisoning, everyday personal hygiene must be thoroughly managed, including washing hands cleanly for more than 30 seconds with soap or hand sanitizer under running water after using the restroom, before eating, and before preparing or cooking ingredients.
