Caution Urged for Hygiene and Food Management
Preventing Enteric Infectious Diseases in Summer
Pohang City has urged residents to pay special attention to food and hygiene management, as the number of patients with enteric infectious diseases has surged due to a significant rise in temperature and humidity in recent days.
The city, citing sample surveillance data from the Korea Disease Control and Prevention Agency, reported that cases of enteric infectious diseases have steadily increased over the past five years. It also noted that, in particular, the incidence of bacterial infections has risen sharply during the summer as temperatures and humidity levels climb.
Over the past four weeks, the number of patients infected with Salmonella and Campylobacter bacteria has continued to rise, and this upward trend is expected to persist for the time being.
To prevent Salmonella infection, eggs must be stored in the refrigerator, cooked immediately after cracking the shell, and hands should be washed thoroughly before and after food preparation.
Campylobacter infection is caused by undercooked meat, unpasteurized dairy products, or contaminated food. When handling raw chicken, it should always be washed at the end of the cooking process, and poultry should be stored in sealed containers on the bottom shelf of the refrigerator to prevent cross-contamination with other foods.
Other infectious diseases under complete surveillance that frequently occur in summer include enterohemorrhagic Escherichia coli infection and Vibrio vulnificus septicemia.
Enterohemorrhagic Escherichia coli infection is transmitted through contaminated beef, raw vegetables, dairy products, or water. To prevent infection, it is important to follow hygiene rules such as washing hands and to ensure that all ingredients are thoroughly cooked before consumption.
Vibrio vulnificus septicemia is mainly contracted through seafood and seawater. If symptoms are suspected, immediate medical attention should be sought. Individuals with chronic diseases must ensure that all shellfish are fully cooked, and should avoid contact with seawater if they have open wounds.
An official from Pohang City stated, "It is important to observe basic rules such as food hygiene and hand washing to prevent enteric infectious diseases," and emphasized, "If two or more people experience diarrhea or vomiting after eating the same food, it should be reported to the public health center immediately."
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