[Health Tip] Food Poisoning on the Rise in Spring... "Be Careful with Food Ingredient Hygiene"

As spring arrives and the weather warms up, medical experts have advised caution against food poisoning. To prevent food poisoning, it is important to use fresh ingredients and maintain hygiene during cooking.

Food poisoning. [Photo by Seoul National University Hospital]

On the 2nd, Professor Park Minseon of the Department of Family Medicine at Seoul National University Hospital explained that food poisoning is a disease caused by consuming food contaminated with harmful microorganisms or toxic substances. Microorganisms or chemicals that can cause inflammation in the body are the causes of food poisoning, with bacterial food poisoning being the most common form caused by microorganisms.

The typical symptoms of food poisoning include vomiting and diarrhea. When toxins or bacteria enter the body along with food, the body quickly tries to expel them, resulting in symptoms such as vomiting, diarrhea, and abdominal pain. Bacteria or toxins can also affect the entire body, causing fever. Some toxins produced by certain bacteria can cause symptoms such as nerve paralysis, muscle spasms, and consciousness disorders.

For patients with food poisoning, primary treatment involves fluid replacement. This is to replenish fluids lost through vomiting and diarrhea and to correct electrolyte imbalances. Water containing glucose or electrolytes is absorbed faster than pure water, so drinking boiled water mixed with sugar or salt, or consuming ion drinks, can be helpful. Once diarrhea symptoms improve, it is advisable to start eating bland foods such as rice gruel or porridge without oil. It is not good to fast simply because of diarrhea, as inadequate nutrition can worsen the diarrhea itself.

Additionally, if vomiting or diarrhea is severe, antidiarrheal or antiemetic drugs should not be used indiscriminately. Vomiting is a response to expel toxins from the stomach, and diarrhea washes out toxins from the intestines. Improper use of medication can delay the elimination of toxins or bacteria, prolong recovery, and worsen the condition.

To prevent food poisoning, purchase only the necessary amount of fresh ingredients and avoid storing them near appliances that generate high heat, such as dishwashers. When preparing and consuming food, hands, which are prone to bacterial growth, should be washed thoroughly. Cooked food should be stored separately from raw food and kept at a safe temperature. If possible, cooked food should not be left at room temperature and should be consumed within two hours.

Raw seafood, a major cause of food poisoning, requires careful attention during preparation to avoid contamination. Vegetables should be washed thoroughly and used within two hours or refrigerated immediately.

Professor Park emphasized, "While many people pay attention to preventing food poisoning in summer, it is easy to become careless about food management in March and April when spring begins. During spring outings and outdoor activities, it is important to keep food refrigerated and not leave it at room temperature for more than two hours."