在 2026 年 4 月清明連假前後，台灣接連發生了兩起重大食品安全事件，分別涉及高雄市潤餅以及新北市知名便當連鎖「清六食堂」。這兩起案件因正值掃墓祭祖、春季氣溫回暖，引發社會高度關注，特別是節慶食品的衛生安全以及餐飲供應鏈的管理問題。

首先，高雄市潤餅大規模食物中毒事件是在清明連假期間爆發的。高雄市衛生局接獲多家醫院通報，民眾在食用特定市場攤商提供的潤餅後，陸續出現嘔吐、腹瀉及發燒等症狀。初步調查顯示，影響人數超過百人，其中部分高齡者與孩童因脫水較為嚴重，需要住院觀察。衛生局在攤商所使用的熟花生粉、蛋酥及抹醬等檢體中，初步驗出沙門氏桿菌（Salmonella）。分析原因，潤餅屬於即食食品，內含多種濕冷菜餚如豆芽菜與高麗菜，若食材在室溫下放置過久，或花生粉受潮受污染，加上春季潮濕悶熱的天氣，極易滋生細菌。對此，相關攤商已遭勒令停業清消，高市府也啟動全市市場即食食品的專案抽驗，以防類似事件再度發生。

另一方面，新北市「清六食堂」便當中毒事件則涉及多名訂購外送便當的上班族與學生。受害者人數持續增加，主要集中於午餐時段所訂購的便當。新北市衛生局已要求該品牌的三家分店立即停業，進行環境採檢及製程查核。調查重點包括食材源頭，衛生局正追查三家分店共用的供應鏈，以確認是否存在大批發端食材受污染的情況。同時，稽查發現部分分店存在生熟食砧板未區分及從業人員健康管理紀錄不全等問題。檢體檢驗目前正針對仙人掌桿菌及金黃色葡萄球菌進行培養鑑定。業者須提出完整改善計畫，並經複查合格後方可申請復業；消保官也已介入協調，確保受害消費者的賠償權益。

專家指出，這兩起事件顯示「氣溫升高」與「大量供餐」是食安的高風險因素。對此提出建議，潤餅應在捲好後儘速食用，若無法立即食用，應冷藏，但因含水分高，冷藏時間不宜超過兩小時；便當若出現蛋類或豆製品異味、黏液或酸味，切勿勉強食用；此外，勤洗手仍是最基本也是最有效的防護措施，許多食安問題都源於從業人員或消費者手部清潔不當，保持衛生是預防中毒的第一道防線。

這兩起案件提醒社會，在節慶與大量供餐的情況下，無論是市場攤商或餐飲業者，都必須嚴格把控食材來源、加工與儲存流程，以保障消費者安全，也讓節慶飲食更安心。

In the period around the 2026 Qingming holiday, Taiwan experienced two major food safety incidents, involving spring rolls in Kaohsiung and the well-known bento chain “Qingliu Shitang” in New Taipei City. Because these events coincided with ancestral tomb-sweeping and the warming spring weather, they drew significant public attention, especially regarding the hygiene of festive foods and the management of the food supply chain.

The first incident occurred in Kaohsiung, where a large-scale food poisoning outbreak was linked to spring rolls sold at a particular market stall during the holiday period. The Kaohsiung City Health Bureau received reports from several hospitals that people developed symptoms such as vomiting, diarrhea, and fever after consuming these spring rolls. Initial investigations revealed that over a hundred people were affected, with some elderly individuals and children requiring hospitalization due to severe dehydration. Laboratory tests on samples of roasted peanut powder, egg crisps, and spreads from the vendor showed preliminary evidence of Salmonella contamination. The underlying cause was attributed to the fact that spring rolls are ready-to-eat foods containing various moist vegetables such as bean sprouts and cabbage; if ingredients are left at room temperature for too long, or if the peanut powder becomes damp or contaminated, bacteria can proliferate rapidly, especially in the humid and warm spring weather. In response, the implicated vendor was ordered to suspend operations and conduct thorough cleaning, and the Kaohsiung City Government launched a citywide inspection program targeting ready-to-eat foods in local markets to prevent recurrence.

The second incident involved collective food poisoning at New Taipei City’s “Qingliu Shitang” bento chain, affecting mainly office workers and students who ordered delivery lunches. The number of reported cases continued to rise, primarily during lunchtime. The New Taipei City Health Bureau has ordered the immediate closure of three branches for environmental inspections and production audits. Investigations focused on the supply chain shared by the three branches to determine if contaminated ingredients from wholesalers were involved. Inspectors also found issues such as failure to separate cutting boards for raw and cooked foods and incomplete health management records for staff. Samples are currently being tested for Bacillus cereus and Staphylococcus aureus. The company is required to submit a comprehensive improvement plan and pass a follow-up inspection before reopening. Consumer protection officials have also intervened to coordinate compensation for affected customers.

Experts highlighted that both incidents demonstrate how “rising temperatures” and “large-scale meal production” are high-risk factors for food safety. Their recommendations include consuming spring rolls promptly after preparation or refrigerating them if necessary, but not storing them for more than two hours due to their high moisture content. For bento meals, any sign of off-odor, sliminess, or sourness—especially in egg or soy-based side dishes—should be taken seriously, and the food should not be eaten. Hand hygiene remains a critical preventive measure, as many food safety issues originate from insufficient cleaning by staff or consumers. Maintaining proper hygiene is the first line of defense against foodborne illness.

These two incidents serve as a reminder that during festivals and periods of high-volume food production, vendors and catering businesses must rigorously control the sourcing, preparation, and storage of ingredients to ensure consumer safety and allow people to enjoy seasonal foods with peace of mind.