Thailand warns of food poisoning risks as Songkran heat fuels bacterial surge

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Thailand’s Department of Health is urging people to avoid raw and pickled foods during Songkran, warning that extreme heat increases the risk of food poisoning from bacteria such as Vibrio parahaemolyticus, Salmonella, and Staphylococcus aureus.

BANGKOK, Thailand – The Department of Health urges the public to avoid raw or pickled foods and prioritize thoroughly cooked meals during the Songkran festival. Health officials emphasize strict food sanitation to reduce the risk of food poisoning, as extreme summer heat accelerates bacterial growth.

Director-General of the Department of Health Dr. Amporn Benjaponpitak warned that rising temperatures enable rapid growth of pathogenic organisms, especially Vibrio parahaemolyticus in seafood. Data from early 2025 showed more than 37,831 food poisoning cases between January and mid-March, with numbers continuing to rise due to high temperatures.



​The Director-General also identified two other key pathogens: Salmonella, found in raw poultry, pork, unpasteurized milk, and unwashed produce; and Staphylococcus aureus, typically transmitted by food handlers with poor hygiene. These bacteria commonly cause diarrhea, vomiting, and acute illness, particularly in ready-to-eat meals, buffets, or street food left at room temperature for long periods.

​Deputy Director-General Dr. Naretrit Khadthasrima advised against eating raw or undercooked seafood and pickled items such as raw crab or shrimp. He explained that only adequate heat can eliminate toxins and pathogens in raw aquatic animals. To ensure safety, food should be cooked to at least 70°C for at least 2 minutes, with the heat reaching the center. For shellfish, continue cooking after the shells open.

​The Director of the Bureau of Food and Water Sanitation recommended buying ingredients from reliable sources that maintain cold chains with ice. She advised that prepared food left at room temperature for more than 2 hours should be thoroughly reheated. Separate utensils, such as knives and cutting boards, should be used for raw and cooked foods to prevent cross-contamination.

Health officials reiterated the “Eat Hot, Use Serving Spoons, and Wash Hands” guidance and advised anyone with severe symptoms to use oral rehydration salts (ORS) and seek immediate medical attention. (NNT)