First Detection of Vibrio Vulnificus Bacteria This Year on Ulsan Coast Raises Alarm

Health and Environment Institute: "Avoid Raw Consumption and Contact with Wounded Skin"

Sepsis Progression Shows 50% Higher Mortality Rate in High-Risk Groups

Vibrio vulnificus bacteria, responsible for Vibrio sepsis, have been detected for the first time this year in the coastal area of Ulsan, prompting emergency measures from quarantine authorities. Special caution is required regarding the consumption of seafood and infections among high-risk groups.

The Ulsan City Health and Environment Research Institute announced on the 28th that Vibrio vulnificus bacteria were detected in seawater samples collected on the 17th at Jujeon Mongdol Beach, according to their pathogenic Vibrio outbreak prediction survey.

Vibrio vulnificus is known to proliferate actively between May and October when water temperatures exceed 18℃ and salinity levels are appropriate. Infection occurs when contaminated seafood is eaten raw or undercooked, or when wounded skin comes into contact with contaminated seawater.

Infection symptoms include fever, chills, low blood pressure, abdominal pain, vomiting, and diarrhea, with skin lesions typically appearing on the legs within 24 hours of symptom onset.

As this infection can progress to sepsis, which has a high mortality rate of around 50%, special caution is necessary for high-risk groups such as patients with liver disease and immunocompromised individuals.

Preventive measures include △proper handwashing △thoroughly cooking seafood △avoiding contact between wounded skin and seawater △disinfecting cutting boards and knives used for seafood △storing seafood at temperatures below 5℃ and heating it above 85℃.

A representative from the Health and Environment Research Institute stated, “With the vacation season approaching, concerns about Vibrio sepsis infections have led us to notify the relevant districts and request inspections of nearby raw fish restaurants and other food service establishments, as well as to strengthen seafood safety management.”

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