Increase in Salmonella and Campylobacter Infection Reports in Summer... "Follow Prevention Guidelines"

[Asia Economy Reporter Kim Young-won] As summer approaches, reports of food poisoning infections caused by Salmonella bacteria from eggs have increased, prompting authorities to urge adherence to preventive measures.

The Korea Disease Control and Prevention Agency (KDCA) announced that from the 3rd to the 9th of this month, 136 cases of Campylobacter infection and 104 cases of Salmonella infection were reported from 208 nationwide sentinel surveillance institutions.

The number of reported cases of Salmonella and Campylobacter infections has been on the rise since April 24 (25 and 22 cases respectively). Based on past trends, the KDCA expects the number of reports to steadily increase until the end of this month and early next month.

The KDCA emphasized the need for caution as bacteria actively multiply during the hot and humid summer season, leading to an increase in intestinal infections caused by Salmonella and Campylobacter bacteria.

Risk factors for Salmonella infection include eggs, milk, meat, and processed products exposed to Salmonella bacteria. The main sources of Campylobacter infection are unpasteurized foods and poultry; these foods pose a risk if cross-contaminated during preparation or left at room temperature.

To prevent bacterial infections, it is recommended to purchase eggs with intact shells and store them refrigerated. After cracking the shell, eggs should be cooked thoroughly and promptly. Since the surface of eggshells may be contaminated with Salmonella bacteria, washing hands after handling eggs is advised.

Campylobacter bacteria may be present on the surface of raw chicken, so hands should be washed after handling raw chicken as well. When storing, place raw chicken in a sealed container and keep it on the lowest shelf of the refrigerator. When washing ingredients, do so last and ensure that splashing water does not contaminate other ingredients.

Additionally, personal hygiene and cooking hygiene rules must be followed for prevention. Personal hygiene includes washing hands with soap under running water for at least 30 seconds. Food should be cooked thoroughly and washed under running water to ensure safe preparation and consumption. People with symptoms such as diarrhea should not prepare food, and separate cooking utensils should be used for different ingredients during food preparation.

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