SEOUL — The Seoul Metropolitan Government has revealed that it inspected 1,985 restaurants during the high-risk summer season, uncovering 22 establishments that violated food safety regulations. The inspections, conducted over two months from June to July, focused on popular summer dishes like cold noodles, kongguksu (chilled soybean noodle soup), and shaved ice desserts, as well as foods containing eggs and traditional Korean health-boosting dishes.

Of the businesses inspected, 15 were found to have violated the Food Sanitation Act. Key violations included a lack of health examinations for staff, poor sanitation in cooking areas, employees not wearing sanitary hats, and uncovered garbage cans. These establishments have been subject to administrative actions ranging from fines to orders to improve facilities.

In addition, the city collected and tested 136 food samples. Seven of these samples exceeded safety standards, leading to business suspension orders. The test results were alarming:

Staphylococcus aureus was found in a mango shaved ice dessert, with one sample exceeding the standard by up to three times.
E. coli was detected in cold noodles and kongguksu, with one establishment's product containing levels up to 50 times the safety limit.
Excessive bacteria counts were found in edible ice from two coffee shops.
The city's Food Policy Division stated that it will continue to strengthen its food safety management efforts and take strict measures against businesses that violate hygiene regulations to prevent food poisoning.

The Seoul Metropolitan Government’s proactive measures come as a critical reminder for both consumers and food service operators. With rising temperatures, the risk of bacterial growth in food increases significantly. Experts emphasize that proper hygiene practices—such as keeping food cold, cooking thoroughly, and maintaining clean preparation areas—are essential to prevent foodborne illnesses. This crackdown highlights the city's commitment to ensuring public health and safety during the peak season for food-related illnesses.

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