[Reading Health] 'Jureuk Jureuk' with Rain... During the Monsoon Season, Germs Also Pour Down

Photo by Getty Images Bank

[Asia Economy Reporter Cho Hyun-ui] During the rainy season, food spoils easily due to high temperature and humidity. This is because the breeding rate of bacteria accelerates under hot and humid weather conditions. Additionally, the reduced amount of ultraviolet rays from sunlight, which have a sterilizing effect, also contributes to the active activity of bacteria.

Food poisoning frequently occurs during the rainy season as food spoils easily. Food poisoning is a disease in which the digestive system is infected through food intake, causing symptoms such as stomach upset and diarrhea, which can appear acutely or chronically. Symptoms include fever, nausea, vomiting, diarrhea, abdominal pain, and rash. In particular, there is a high risk of bacterial food poisoning. Bacteria that cause bacterial food poisoning include Staphylococcus aureus, Salmonella, Shigella, and Vibrio parahaemolyticus.

◆ Bacteria that survive even at 42 degrees, caution when consuming Samgyetang=Among bacterial food poisoning, the symptoms that appear the fastest are caused by Staphylococcus aureus. If you eat food contaminated with toxins from Staphylococcus aureus, vomiting and diarrhea occur within 1 to 6 hours. Professor Lee Mi-sook of the Department of Infectious Immunology at Kyung Hee University Hospital explained, “Food poisoning bacteria rapidly multiply in environments between 10 and 40℃, so food should not be left at room temperature. During the rainy season, high humidity accelerates bacterial growth.”

Samgyetang, a popular health food in summer, also requires caution. Food poisoning caused by Campylobacter jejuni (hereafter Campylobacter) can occur due to cross-contamination during handling or cooking of raw chicken. Most bacteria grow well at 37 degrees, but Campylobacter grows well at 42 degrees and is heat-sensitive, dying within one minute at 70 degrees.

Symptoms of Campylobacter food poisoning differ significantly from other bacterial food poisonings. The incubation period ranges from 2 to 7 days and can last up to 10 days. Symptoms include fever, fatigue, headache, and muscle pain, followed by vomiting and abdominal pain. Diarrhea symptoms appear several hours to 2 days later.

◆ Heat food above 60 degrees... immediate consumption is important=The key to preventing food poisoning is proper management of food selection, cooking, and storage processes. Since bacteria mainly multiply between 0 and 60 degrees Celsius, storage should be below 4 degrees, and heating should be above 60 degrees. However, even heating above 60 degrees may not eliminate the possibility of food poisoning. Toxins from Staphylococcus aureus, Bacillus, and Clostridium bacteria can still multiply after heating. Therefore, it is best to consume cooked food as soon as possible.

Thorough personal hygiene is also essential. Washing hands after going out or using the restroom is mandatory. Also, if there are wounds on the hands, food should not be prepared as it may be contaminated with Staphylococcus aureus. Additionally, avoid drinking groundwater, mineral water, or well water. Professor Jung Ji-won of the Department of Infectious Diseases at Seoul Asan Medical Center said, “Unlike tap water, these waters are not chlorinated, so there is a possibility of contamination by various food poisoning bacteria.”

This content was produced with the assistance of AI translation services.