Daejeon, South Korea – Daejeon city has announced heightened food safety measures to ensure residents enjoy a safe and healthy Lunar New Year holiday. In collaboration with five district offices, the health environment research institute, and the city government, Daejeon has established an emergency response system to monitor food poisoning cases and respond promptly to any suspected outbreaks.

To provide residents with peace of mind when dining out, the city will offer information on restaurants operating near transportation hubs such as train stations and bus terminals. This information can be accessed through the city hall, district offices, and the official website.

"Winter's frigid temperatures increase the risk of norovirus food poisoning," warned Son Cheol-woong, director of the city's physical health department. "It's crucial to thoroughly cook seafood at temperatures exceeding 85°C and practice good personal hygiene, such as frequent handwashing."

The Lunar New Year is traditionally a time for families to gather, cook, and share meals. However, the abundance of food preparation can sometimes lead to lapses in hygiene and an increased risk of foodborne illnesses. Additionally, overindulging in rich, festive foods can cause digestive issues.

Handwashing is paramount to preventing food poisoning and other illnesses. Experts recommend washing hands with soap and running water for at least 30 seconds before, during, and after food preparation, as well as after using the restroom or handling raw meat.

Thorough cooking is essential, especially for seafood, which is a common source of norovirus. Seafood should be cooked to an internal temperature of 85°C for at least one minute. To prevent cross-contamination, use separate cutting boards and knives for raw meat, poultry, and produce. Wash utensils immediately after use.

Fruits and vegetables should be washed thoroughly under running water to remove any residual pesticides or contaminants. If consuming raw produce, it's recommended to rinse it multiple times. Leftovers should be promptly refrigerated and reheated to an internal temperature of 75°C before consuming.