[Click! Health] Monsoon Season Makes Bacterial Growth Easier... Beware of Food Poisoning

The full-scale summer monsoon season is about to begin. The monsoon season, with humidity rising up to 90%, creates an ideal environment for the proliferation of various bacteria. Not only the temperature but also the increased humidity makes food spoil more easily. Professor Jeong Ji-won of the Department of Infectious Diseases at Seoul Asan Medical Center warned, "There are no bacteria that specifically live only during the monsoon season, but the high temperature and humidity during this period accelerate bacterial growth," adding, "the reduction in ultraviolet rays from sunlight, which have sterilizing effects, during the monsoon season also contributes to the active activity of bacteria."

Food Poisoning Related Image [Photo by Seoul Asan Hospital]

Food poisoning refers to illnesses caused by infection of the digestive system through ingestion of contaminated food, manifesting as acute or chronic symptoms such as stomach upset and diarrhea. Symptoms include fever, nausea, vomiting, diarrhea, abdominal pain, and rash. Depending on the cause, food poisoning can be classified into ▲bacterial food poisoning ▲food poisoning caused by toxins produced by microorganisms in food ▲natural toxin food poisoning caused by animal or plant toxins ▲chemical food poisoning, etc. Bacterial food poisoning is caused by Staphylococcus aureus, Salmonella, Shigella, Vibrio parahaemolyticus, among others, and the risk of such bacterial food poisoning increases during the hot summer and monsoon season.

The fastest onset of symptoms occurs with food poisoning caused by Staphylococcus aureus. If you eat food contaminated with toxins from Staphylococcus aureus, vomiting and diarrhea will occur within 1 to 6 hours. In this case, rather than taking antibiotics or antidiarrheal medication, it is better to first provide sufficient hydration.

Typhoid fever caused by Salmonella has an incubation period of about 1 to 2 weeks, after which high fever around 40 degrees Celsius, headache, and diarrhea symptoms appear. In severe cases, complications such as intestinal bleeding and meningitis may occur. In Korea, 70-80% of cases are transmitted through contaminated water. As the disease worsens, after 2 to 3 weeks, high fever and exhaustion set in, skin rashes appear, and stools mixed with blood are passed. Some patients also experience constipation. To prevent typhoid fever, it is important to develop habits of boiling water and thoroughly cooking food. Getting vaccinated in advance is also recommended. Additionally, Salmonella is most commonly transmitted through poultry such as chicken and duck, and eggs can also be a source of infection. Salmonella is heat-sensitive and is killed by heating at 62-65 degrees Celsius for 30 minutes. Cooking eggs thoroughly can prevent infection, but secondary contamination from other foods during cooking can be problematic.

Shigellosis is transmitted through contaminated water and spoiled food, such as from feces, and is highly contagious. Shigella bacteria can survive in water for 2 to 6 weeks and in soil for several months. They are resistant to stomach acid and can cause shigellosis even if only a small amount is on the hands or if infected with about 200 bacteria. Initial symptoms include nausea and vomiting, followed by multiple episodes of diarrhea per day within 3 to 6 weeks. Children and the elderly may experience dehydration leading to coma. Therefore, if diarrhea persists or dehydration symptoms appear, prompt hospital visits are necessary.

Vibrio sepsis is a frightening disease with a mortality rate of over half of patients even with treatment. Vibrio bacteria, which inhabit seawater, multiply rapidly in summer as seawater temperature rises. Infection requires about 100,000 bacteria to invade. It mainly occurs in patients with chronic hepatitis or liver cirrhosis who consume raw seafood such as sashimi or raw oysters. More than 90% of patients are men in their 40s and 50s. People with such underlying conditions must always eat cooked seafood.

Cholera is a representative infectious disease to be cautious of at the end of the monsoon season. Cholera is transmitted through contaminated water, food, or vomit. Infection can occur when preparing food or eating with contaminated hands. After an incubation period of usually 2 to 4 days, severe diarrhea and dehydration cause intense thirst. Over time, blood pressure drops, skin turns bluish, and mental status becomes unstable. Observing hygiene rules such as hand washing, boiling drinking water, disinfecting cooking utensils, and not storing food for long periods can prevent a significant number of cholera cases.

Professor Jeong Ji-won advised, "The shortcut to preventing food poisoning is to properly manage the selection, cooking, and storage of food," adding, "Since bacteria mainly proliferate between 0 and 60 degrees Celsius, storage should be below 4 degrees Celsius, and heating should be above 60 degrees Celsius. However, toxins from Staphylococcus aureus, Bacillus, and Clostridium bacteria can proliferate even after heating, so it is best not to store food for long and to consume cooked food as soon as possible." He also emphasized thorough personal hygiene. Washing hands after going out or using the restroom is essential, and during the summer when food poisoning incidents are frequent, drinking water is also important. It is crucial not to drink groundwater, spring water, or well water when visiting mountains, valleys, or beaches, as unlike tap water, these are not chlorinated and may be contaminated with various food poisoning bacteria.