Boseong-gun Urges Caution Against 'Vibrio Sepsis'

Published 18 Jun.2024 12:29(KST)

Request to Follow Prevention Guidelines Such as Cooking Shellfish Thoroughly

Boseong-gun, Jeollanam-do, has urged special caution against Vibrio vulnificus infection when exposed to seawater starting from June, when the heat begins in earnest.

Vibrio vulnificus infection is a third-class infectious disease caused by Vibrio vulnificus bacteria, which begins in May to June when seawater temperature rises above 18℃ and occurs mainly in August to September.

[Photo by Boseong-gun]

Accordingly, the Boseong-gun Public Health Center collects samples of seawater, mudflats, and shellfish from Beolgyo, Deukryang, and Hoecheon areas once every two weeks from June to September to check for bacterial detection, and strengthens publicity targeting residents in seafood food service establishments, high-risk groups, and coastal areas.

The main infection routes of Vibrio vulnificus are ▲consuming contaminated seafood raw, ▲eating undercooked seafood, and ▲contact of wounded skin with contaminated seawater.

Symptoms of infection include acute fever, low blood pressure, chills, abdominal pain, vomiting, diarrhea, along with swelling, blisters, and ulcers appearing within 24 hours.

In particular, high-risk groups with underlying conditions such as liver disease, diabetes, alcohol dependence, chronic diseases, malignant tumors, organ transplant patients, and immunodeficient patients should be especially cautious.

To prevent infection, it is necessary to ▲wash seafood under running tap water and heat it thoroughly to above 85℃ before consumption, ▲store seafood at low temperatures preferably below 5℃, ▲disinfect cutting boards and knives used for seafood cooking before reuse, and ▲avoid contact with seawater if you have skin wounds.

Kim Hak-seong, director of the Boseong-gun Public Health Center, said, “The prevention rules for Vibrio vulnificus infection are not optional but essential, and must be followed to have a healthy summer.”