Don't make soy sauce stew with this...285 times more bacteria in peeled quail eggs = South Korea

It was found that the number of bacteria in quail eggs distributed in the market exceeded the standard value by 285 times, and the Ministry of Food and Drug Safety issued an order to halt sales and recall the eggs.
On the 30th, the Ministry of Food and Drug Safety announced that the agricultural company corporation Choin Maeng-dong, located in Eumseong-gun, Chungcheongbuk-do,
These measures were taken against the ``quail eggs that can be safely eaten'' produced by the branch. The product in question was manufactured on October 30th, and its distribution and expiration date is January 27th next year.
That's it. This product is sold by S&Food under the brand Sencheum, and the Food Safety Management Certification Standards (HACCP) certification mark is affixed to the front of the package. Certification mark
In order to prevent harmful substances from mixing with or contaminating food and livestock products in all processes of raw material management, manufacturing, processing, cooking, and distribution of food and livestock products, we implement sanitary elements in each process.
It is a management system that confirms and evaluates. However, as a result of the Korean Soy Industry Cooperative Association randomly selecting five relevant products and conducting bacterial culture tests, the maximum allowable standard value (50,000 CFU/g or less) was 130~2
Bacteria were detected at 6.5 million to 14.25 million CFU/g, an 85-fold increase. Peeled quail eggs are mainly used as a side dish in soy sauce stews, so they should be poured before serving.
It takes will. In response to this, the Ministry of Food and Drug Safety stated, ``Consumers who have purchased the product should return it to the place of purchase,'' and ``Sellers who are storing the product should stop selling it and return it to the collection agency.''
I want it,” he said.