Changwon Special City Seongsan-gu Urges Guidelines for Disinfection and Handling of Vomit to Prevent the Spread of Food Poisoning

Seongsan-gu in Changwon Special City, Gyeongnam, recently reported multiple suspected cases of norovirus food poisoning, mainly in group meal facilities such as daycare centers and schools in the district, and urged the public to follow proper procedures for handling vomit and to comply with hygiene guidelines.

Norovirus can survive for a long time even at low temperatures and can cause infection with only a small amount of virus, so it occurs most frequently from November to April of the following year.

The incubation period is 12 to 48 hours, and symptoms include vomiting, diarrhea, abdominal pain, and fever. Extra caution is required because symptoms can be more severe in infants, young children, and the elderly. Infection occurs through the consumption of contaminated food or water, contact with vomit or feces from an infected person, and contact with contaminated environmental surfaces, and person-to-person transmission has been reported as the most common route.

Guidelines for disinfecting and handling vomit to prevent the spread of food poisoning are as follows: ▲Mark off the area and restrict access so that people do not come into contact with the vomit ▲Prepare the items needed for disinfection and handling ▲Wear sanitary gloves, masks, and disposable protective clothing to prevent the worker from being exposed to or infected by the vomit ▲Sprinkle a coagulant on the vomit ▲Use pads to collect the vomit and place it in a sealed bag ▲Disinfect the area where the vomit was present (with a chlorine-based disinfectant at 5,000 ppm) ▲Place all used items in a sealed bag, pour disinfectant into it, and dispose of it ▲Wash hands after all work is completed.

Kim Su-yun, Head of the Culture and Sanitation Division, said, "It is important to learn and prepare in advance the guidelines and related supplies for disinfecting and handling vomit," emphasizing that "proper initial response is the key to preventing the spread of food poisoning."