Damyang-gun Launches Food Poisoning Prevention Campaign

Emphasizing Practical Guidelines Such as Hand Washing, Boiling, and Cooking Food Thoroughly

Jellanam-do Damyang-gun announced on the 27th that it is conducting food poisoning prevention promotional activities targeting hygiene establishments in the area until the end of March to prevent and contain the spread of norovirus, which has a high incidence of food poisoning in spring.

During a recent campaign, consumer food hygiene inspectors and members of related organizations from the Damyang-gun Restaurant Association distributed food poisoning prevention materials and promoted proper food handling methods to prevent food poisoning.

Norovirus food poisoning occurs when vegetables, fruits, shellfish, and seaweed are contaminated by groundwater and seawater polluted with the virus, leading to infection through food. Staphylococcus food poisoning can often occur when cooked food is left out without refrigeration.

Preventive measures include ▲ cooling food and storing it in small portions in containers ▲ cooking and consuming fresh ingredients quickly in small amounts ▲ preparing only the necessary amount to avoid leftovers ▲ cooking meat to a core temperature of 75℃ for at least 1 minute.

Additionally, the county plans to operate an epidemiological investigation team and a rapid testing vehicle to respond proactively and prevent the spread of food poisoning during the Bamboo Festival, held for the first time in four years, ensuring a safe and enjoyable festival experience.

County Governor Lee Byeong-no stated, “It is important to understand the causes of food poisoning and learn preventive measures to prevent food poisoning in spring. We will visit hygiene establishments in the area to promote food poisoning prevention guidelines and conduct promotional activities quarterly at facilities vulnerable to food poisoning.”