Ulsan Institute of Health and Environment Implements Seasonal Surveillance System for Food Poisoning Prevention

Proactive Surveillance by Cause
Taking into Account the Characteristics of Food Poisoning Outbreaks

The Ulsan Institute of Health and Environment operates a customized surveillance system that takes into account the seasonal characteristics of food poisoning outbreaks.

From October last year to March this year, the institute focused on preventing norovirus food poisoning, which frequently occurs during the winter season. Starting in April, as temperatures rise, it will shift to operating a summer surveillance system to prevent bacterial food poisoning.

The institute plans to concentrate on protecting citizens’ intestinal health by focusing on the prevention of bacterial food poisoning?such as Salmonella and pathogenic Escherichia coli?which is more likely to occur during the summer months.

To this end, safety inspections will be conducted on cooked foods provided at youth training facilities, cooked foods sold by delivery-specialized restaurants, and cooked foods at group catering facilities with vulnerable hygiene standards.

An institute official stated, "It is important to take a proactive approach that considers the seasonal characteristics of food poisoning outbreaks," adding, "We will continue to do our best to minimize food poisoning incidents through ongoing surveillance and customized pre-inspections."

During the first quarter of this year, there were five cases of norovirus food poisoning in the Ulsan area, a 37.5% decrease compared to the same period last year (eight cases). The institute analyzes that this significant decrease is largely due to customized guidance, inspections, publicity, and education efforts by the Food and Drug Safety Division of City Hall and the hygiene departments of district and county offices.

Ulsan Institute of Health and Environment Research