By Park Jae-hyuk
McDonald’s Korea will resume sales of bulgogi burgers at its restaurants Friday as health authorities confirmed the product is not responsible for the enteritis outbreak involving one of its stores.
The fast food chain temporarily suspended the sales of the bulgogi burger last month, because seven primary school students and their teacher complained that they had suffered from enteritis after eating the burgers at a McDonald’s in Jeonju, North Jeolla Province.
The company said Thursday the health authorities and local government officials visited its Jeonju restaurant at issue to collect samples of the Bulgogi Burger and its 20 ingredients.
According to McDonald’s Korea, the burger and the ingredients were then subject to a complete range of safety and quality tests. The hygiene conditions of the restaurant and its employees were investigated as well.
“The results of the tests showed no abnormalities in the bulgogi burger, the ingredients or the hygiene conditions of our employees and the restaurant,” a McDonald’s Korea official said. “With this in mind, the authorities have reached a final determination that the restaurant’s food safety standards are adequate.”
The official also said McDonald’s Korea will continue to work with independent experts to complete an exhaustive review of its food safety and handling processes.
“We offer deep gratitude to our customers for their patience and understanding as the authority completed their investigation,” she said. “We promise to continue to always serve our customers quality food that is both safe and delicious.”
Prior to the announcement, McDonald’s Korea Managing Director Joh Ju-yeon expressed her regret last week over a number of incidents at the company’s restaurants in recent months, including the enteritis case, and consoled victims.
The managing director promised to support the victims and enhance the company’s food safety.
She also came up with initiatives that include completion of a thorough third party audit of the restaurants, implementation of a food safety hotline for restaurant employees, twice yearly food safety training for all employees and inviting customers into restaurant kitchens.
Park Jae-hyuk is a seasoned journalist who has provided comprehensive coverage of South Korea's corporate dynamics, economic policies, industry challenges and the global positioning of Korean companies. Based on the articles he has written since joining The Korea Times in 2016, his investigative approach has helped readers understand corporate governance, economic trends and business strategies shaping South Korea’s economy.