Yeosu City Urges Caution Against Summer Season Vibrio Gastroenteritis Food Poisoning

‘Shellfish must be thoroughly cooked, and utensils such as knives and cutting boards for sashimi should be used separately...’

[Yeosu=Asia Economy Honam Reporting Headquarters, Reporter Shim Kyung-taek] Jeollanam-do Yeosu City (Mayor Kwon Oh-bong) has urged special caution to prevent enteric Vibrio food poisoning, which is noted as a major cause of food poisoning during the summer as the weather begins to warm up.

Enteric Vibrio is a food poisoning bacterium found in seawater that begins to proliferate when the seawater temperature exceeds 15℃, and the higher the water temperature, the faster it multiplies, with cases concentrated between July and September.

Enteric Vibrio food poisoning mainly occurs when contaminated water or seafood is eaten raw, causing symptoms such as vomiting, abdominal pain, diarrhea, and fever within 12 to 24 hours in most cases.

To prevent enteric Vibrio food poisoning, it is advised to ▲ wash seafood thoroughly with tap water when preparing ▲ refrigerate seafood promptly after purchase (below 5℃) ▲ elderly or vulnerable individuals should not eat seafood raw but consume it after heating (above 85℃ for at least 1 minute).

City officials requested, “Always follow the six practical measures: washing hands, eating cooked food, boiling food, cleaning and disinfecting ingredients and kitchen utensils, using separate knives and cutting boards, and adhering to storage temperatures (refrigeration below 5℃, freezing below -18℃).”

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