Ulsan to Operate Summer Emergency Quarantine System for Prevention of Waterborne and Foodborne Infectious Diseases

24-Hour Infectious Disease Response System in Place Until October 12
Urging Citizens to Follow Preventive Guidelines to Block the Spread of Infectious Diseases

The city of Ulsan will operate the "2025 Summer Emergency Quarantine System" from this month until October 12 to prevent and manage waterborne and foodborne infectious diseases during the summer season.

During the summer months (May to September), rising temperatures lead to increased proliferation of pathogenic microorganisms, which can result in a higher incidence of waterborne and foodborne infectious diseases. Additionally, the increase in outdoor activities and domestic and international travel requires particular attention to the risk of group outbreaks.

Status of Waterborne and Foodborne Infectious Disease Outbreaks.

In response, Ulsan, in cooperation with the Korea Disease Control and Prevention Agency (General Situation Room), the Gyeongnam Regional Disease Response Center, and public health centers in the five districts, will implement emergency infectious disease response duties. This includes rapid reporting and epidemiological investigations in the event of group outbreaks of waterborne and foodborne infectious diseases, while maintaining a 24-hour operational system.

In addition, during May, emergency response drills will be conducted at the public health centers in the five districts. These drills aim to strengthen response capabilities for emergencies such as group diarrhea outbreaks and to verify the establishment of emergency contact networks and communication systems.

A city official stated, "To ensure a swift response in the event of a group outbreak, we ask that if two or more people develop similar symptoms such as diarrhea or vomiting (gastrointestinal infection symptoms), please report immediately to the nearest public health center." The official also urged citizens to "follow infectious disease prevention guidelines, such as consuming safe water and food (boiling or thoroughly cooking), and washing hands with soap under running water for at least 30 seconds."

Prevention Guidelines for Waterborne and Foodborne Infectious Diseases.