Food poisoning outbreaks in the fall averaged 73 cases a year over the past five years, the second-highest total of any season after summer. The Ministry of Food and Drug Safety urged the public not to leave food at room temperature for long periods on warm afternoons as outdoor activity picks up during the autumn foliage season.
The ministry said on the 19th that its analysis of seasonal food poisoning data from 2021 through 2025 found autumn accounted for 73 cases a year on average, or 24% of the total. Summer led with 107 cases, or 36%, followed by autumn, then spring with 65 cases, or 22%, and winter with 55 cases, or 18%.
People tend to let their guard down about food storage in autumn because mornings and evenings are cool, the ministry said, but daytime temperatures climb high enough for bacteria that cause food poisoning to multiply. Leaving food at room temperature for extended periods or neglecting proper handling of ingredients and personal hygiene raises the risk of illness.
When buying boxed meals or takeout food, consumers should purchase only what they plan to eat, check that containers and packaging are neither contaminated nor damaged, and eat the food as soon as possible. If it cannot be eaten right away, it should be refrigerated at 0 to 5 degrees Celsius rather than left out at room temperature.
Prepared food should also not be left in hot places such as the inside of a car parked in the sun. During outdoor activities, coolers or similar containers should be used to keep food at an appropriate temperature.
The ministry asked the public to follow basic prevention rules, including washing hands, maintaining proper storage temperatures, using separate utensils for different foods, cooking food thoroughly, and washing and disinfecting equipment.
