Infectious Diseases Silently Brought by the Jangma Season... Beware of Waterborne and Foodborne Food Poisoning in Hot and Humid Weather

On the 14th, the First Domestic Vibrio Sepsis Patient Occurred, Microbial Growth Becomes Active During the Monsoon Season

[Image source=Daedong Hospital]

[Asia Economy Yeongnam Reporting Headquarters Reporter Kim Yong-woo] The season when people are easily exposed to food poisoning is approaching. On the 14th, the first Vibrio sepsis patient of the year was reported in Gyeonggi-do.

A man in his 60s developed symptoms such as fever, general weakness, and skin lesions after eating soy sauce marinated crab and had to receive treatment.

From June, when temperatures rise, through the long rainy season, the growth of pathogenic microorganisms becomes active. When the rainy season begins, waterborne and foodborne infectious diseases transmitted through water or food increase.

According to the status of waterborne and foodborne infectious disease outbreaks from the Korea Disease Control and Prevention Agency (Director Jeong Eun-kyung), these diseases occur relatively more from May to September compared to autumn and winter from October to April of the following year.

It is known that the incidence rate during this period exceeds 60%. Therefore, it is necessary to recognize waterborne and foodborne infectious diseases early in the summer and follow prevention guidelines.

Waterborne and foodborne infectious diseases are illnesses caused by ingesting water or food contaminated with pathogenic bacteria, viruses, or protozoa, mainly resulting in gastrointestinal symptoms such as abdominal pain, diarrhea, and vomiting.

Representative diseases include cholera, typhoid fever, bacterial dysentery, enterohemorrhagic Escherichia coli infection, and Vibrio sepsis, classified into 11 types of bacteria, 5 types of viruses, and 4 types of protozoa.

Vibrio sepsis occurs when shellfish or seafood contaminated with enteric Vibrio are not sufficiently washed or fully cooked before consumption, or through secondary infection caused by contaminated cooking utensils or hands during the preparation of shellfish or seafood.

Those with underlying conditions such as chronic liver disease, diabetes, or alcoholism are considered high-risk groups for Vibrio sepsis, with a mortality rate known to rise up to 50%, requiring extra caution.

Besides Vibrio sepsis, waterborne and foodborne infectious diseases can also be transmitted through food contaminated with excreta from patients or asymptomatic carriers, as well as directly prepared food. In the case of bacterial dysentery, infection can occur even with a very small amount.

To prevent outbreaks, if two or more people who ate food at the same time and place show symptoms, it is necessary to report to the nearest public health center.

Commonly known as food poisoning, waterborne and foodborne infectious diseases usually end with mild symptoms when treated, but sometimes can cause severe symptoms.

Particularly, special attention is needed for infants and the elderly with weak immune systems, as dehydration or vomiting can cause airway obstruction.

If diarrhea does not stop after 1 to 2 days, or if abdominal pain and vomiting are severe, fever is high, or blood appears in the stool, it is advisable to visit a hospital for appropriate treatment.

Im Tae-won, head of the Gastrointestinal Endoscopy Center at Daedong Hospital (specialist in gastroenterology), said, “During the rainy season, rivers often flood or are submerged, making the sanitary environment vulnerable. Although one might think microorganisms die due to strong summer ultraviolet rays after the rain stops, microorganisms remain in places where UV rays do not reach or in stagnant water, so caution is necessary.”

Prevention methods include ▲ washing hands with soap under running water for more than 30 seconds ▲ discarding food that has come into contact with floodwater ▲ boiling water or drinking bottled water ▲ cooking in a hygienic environment ▲ thoroughly cooking food ▲ washing vegetables and fruits cleanly and peeling their skins before eating ▲ and not preparing food if experiencing diarrhea, vomiting symptoms, or having wounds on the hands.