Gyeongbuk Province Issues Norovirus Food Poisoning 'Advisory'... 6 of 8 Cluster Infections

Food Poisoning Cases Surge to 1 in 7 (14.3%) Compared to 7 Cases in Same Period Last Year

[Asia Economy Yeongnam Reporting Headquarters Reporter Choi Jae-ho] Recently, the incidence of norovirus food poisoning has been increasing in daycare centers and elementary schools in Gyeongbuk Province.

According to Gyeongbuk Province on the 7th, out of a total of 8 cases of group food poisoning that occurred in the province this year, 6 cases (75.0%) were confirmed to be caused by norovirus. This is a sharp increase compared to last year, when only 1 out of 7 cases (14.3%) of food poisoning during the same period was caused by norovirus.

The main sites of norovirus food poisoning outbreaks in the province this year are group meal facilities such as daycare centers, elementary schools, and military units. In particular, cases of outbreaks among groups of infants and young children with weak immunity, including daycare centers, have been steadily increasing.

Norovirus food poisoning is mainly caused by ingestion of contaminated water or food, or secondary infection from infected patients. It is highly contagious and can easily infect with a small amount of the virus.

When infected with norovirus, symptoms such as vomiting and diarrhea appear within 1 to 2 days, and other symptoms such as abdominal pain, chills, and fever may also occur. Even after symptoms disappear, the virus can remain in the vomit or excreta of the infected person for about two weeks, so caution is necessary.

The Gyeongbuk Provincial Institute of Health and Environment collects specimens from patients visiting medical institutions in the province every week with symptoms of enteritis such as diarrhea and vomiting to analyze the causative pathogens, and monitors the trend of infectious disease outbreaks together with the Korea Disease Control and Prevention Agency to prevent and control the spread of infectious diseases including food poisoning.

Baek Ha-ju, director of the Institute of Health and Environment, stated, "The institute will do its best to identify the causative pathogens through rapid and accurate testing of suspected food poisoning patients and causative foods to prevent and control the spread of food poisoning."