[Kok! Health] Beware of Food Poisoning in Scorching Heat... Wash Hands and Cook Food Thoroughly

Heatwaves exceeding 35 degrees Celsius and high humidity continue day after day. Such weather creates an environment where food spoils easily, increasing the risk of food poisoning incidents. According to the Korea Institute for Health and Social Affairs, the number of food poisoning cases increases by 5.3% and the number of patients by 6.2% for every 1-degree rise in temperature. In fact, according to statistics from the Ministry of Food and Drug Safety, out of a total of 304 food poisoning cases last year, 127 cases (about 42%) occurred during the summer months (June to August). The number of patients during this period was also 2,216 out of 5,410 (41%).

[Photo by Himchan Hospital]

Son Hyo-moon, Deputy Director of the Department of Gastroenterology at Incheon Himchan General Hospital, explained, “To prevent food poisoning in summer, it is essential to maintain strict personal hygiene and ensure food is thoroughly cooked.” He added, “Food poisoning occurs after consuming food contaminated with bacteria or toxins produced by bacteria, causing symptoms such as abdominal pain, diarrhea, vomiting, skin hives, and infections.”

Major Summer Food Poisoning is 'Bacterial Food Poisoning'

Food poisoning is an infectious disease caused by consuming food contaminated with harmful microorganisms or toxic substances. It usually develops within 72 hours. The growth rate of food poisoning bacteria varies by species but is generally fastest around 35 to 36 degrees Celsius. Depending on the type, the incubation period and severity of symptoms differ, but bacterial food poisoning caused by Salmonella, Staphylococcus aureus, Vibrio, and Escherichia coli mainly occurs during summer.

Salmonella is often detected in spoiled chicken, eggs, and milk. It is heat-sensitive and can be eliminated by heating food at temperatures above 65 degrees Celsius for more than 30 minutes. Food poisoning caused by Staphylococcus aureus is due to toxins produced by the bacteria. While boiling kills the bacteria, the toxins do not disappear, so if the food is already spoiled, boiling it does not guarantee safety. If you suspect food has gone bad, it is better to discard it decisively.

Vibrio bacteria are common food poisoning agents when consuming raw seafood. When eating shellfish or fish raw, be cautious of food poisoning caused by enteric Vibrio bacteria. Symptoms may include diarrhea, abdominal pain, chills, fever, and altered consciousness. If symptoms are severe, seek medical treatment immediately. Pathogenic Escherichia coli mainly infects through contaminated water or food. Enterohemorrhagic E. coli poses a higher risk of severe illness in infants and the elderly, so extra caution is necessary.

However, abdominal pain, a typical symptom of food poisoning, has numerous causes, making it difficult for the general public to distinguish food poisoning based on pain patterns alone. In emergency rooms, abdominal pain is diagnosed not only by symptoms but also using abdominal ultrasound and computed tomography (CT). Therefore, it is important to consider whether the patient consumed suspicious food and whether vomiting, abdominal pain, and diarrhea occurred rapidly and almost simultaneously. Unlike general symptoms caused by irritable bowel syndrome, which improve somewhat after bowel movements, abdominal pain and diarrhea caused by food poisoning tend to persist longer and are accompanied by fever.

The Most Important Thing is 'Hydration'

Regardless of the causative bacteria, sufficient hydration is essential for food poisoning patients. The intestinal mucosa is damaged, and digestive absorption functions are reduced, so eating food immediately can worsen diarrhea due to poor absorption. Therefore, primary treatment involves replenishing fluids lost through vomiting and diarrhea and correcting electrolyte imbalances. Once diarrhea decreases, it is advisable to start with bland foods such as thin rice gruel or rice porridge without oil. If vomiting is severe, oral hydration is impossible, or symptoms are accompanied by fever, appropriate treatment such as intravenous fluids and antibiotics should be administered at a hospital.

Above all, following preventive measures is crucial. Since bacteria easily multiply on hands, washing them with soap under running water for more than 30 seconds is recommended, and drinking boiled water is advised. Meat should be cooked at 75 degrees Celsius or higher, seafood at 85 degrees Celsius or higher for at least one minute, and vegetables should be thoroughly washed under running water before immediate consumption or refrigerated. Especially, cooked food should be stored separately from uncooked food at safe temperatures. Utensils, cooking tools, and dishcloths should be frequently sterilized with boiling water.

Deputy Director Son Hyo-moon advised, “People with normal immunity and physical strength can usually recover naturally from food poisoning quickly,” but added, “If high fever or symptoms of abdominal pain and diarrhea persist for more than two days, it is necessary to visit a hospital for appropriate treatment.”