[Health Tip] Upcoming Chuseok: Beware of Food Poisoning When Eating and Ticks During Ancestral Rites

During the upcoming Chuseok holiday period, the risk of gastrointestinal infections may increase as many people share food or consume food that has been stored for a long time after cooking. It is important to follow preventive measures. Additionally, with many people visiting ancestral graves, it is also necessary to adhere to related guidelines to avoid tick-borne infectious diseases.

Image of food poisoning bacteria culture isolation work [Image source=Yonhap News]

According to the Korea Disease Control and Prevention Agency on the 24th, the number of Salmonella infections this year reached 2,295 cases by last month, an 18.7% increase compared to the same period last year (1,933 cases). This is due to food spoiling more easily because of higher temperatures and humidity than usual. Salmonella is a representative bacterium that causes food poisoning, with an incubation period of 6 to 72 hours, causing symptoms such as abdominal pain, diarrhea, vomiting, and fever.

To prevent infection, food and ingredients should not be stored at room temperature for extended periods. Since Salmonella bacteria may be present on eggshells, hands must be washed thoroughly after handling eggs.

To prevent waterborne and foodborne infectious diseases

▲ Wash hands with soap under running water for at least 30 seconds
▲ Cook food thoroughly before eating
▲ Boil water before drinking
▲ Wash vegetables and fruits with clean water and peel them before eating
▲ Do not prepare food if experiencing diarrhea symptoms
▲ Disinfect knives and cutting boards after use; use separate cutting boards for fish, meat, and vegetables

Vibrio sepsis, which has a very high fatality rate of 50%, occurs mainly between August and October. It is a septic disease caused by consuming seafood contaminated with Vibrio bacteria or when the bacteria enter through skin wounds. Symptoms include skin lesions, chills, fever, diarrhea, abdominal pain, and vomiting.

To avoid Vibrio sepsis, seafood should be cooked at temperatures above 60℃ before consumption. Any leftovers must be refrigerated. Gloves should be worn when handling seafood, and if there are wounds on the hands, feet, or other parts of the body, contact with seawater should be avoided. Since 80% of deaths from Vibrio sepsis occur in people with underlying conditions such as chronic liver disease or diabetes, these individuals need to exercise special caution.

Meanwhile, during outdoor activities such as visiting ancestral graves during the Chuseok holiday, there is also a risk of exposure to tick- and rodent-borne infectious diseases, so it is important to follow related preventive measures. To avoid tick-borne infectious diseases, minimize skin exposure by wearing long sleeves and long pants during outdoor activities. To prevent rodent-borne infectious diseases, wear waterproof gloves, work clothes, and boots. If symptoms such as fever, headache, muscle pain, or digestive issues appear within two weeks after outdoor activities, visit a medical institution immediately for timely treatment.

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