South Korea is experiencing an increase in gastrointestinal illnesses as the country enters the peak season for such infections, according to the Korea Herald. The Korea Disease Control and Prevention Agency (KPCPA) reported surveillance data from 210 hospitals with 200 or more beds showing increases in bacterial infections.
Salmonella infections increased from 66 patients in the first week of June to 127 by the fourth week, representing a 92.4 percent increase. Campylobacter cases rose from 58 to 128 during the same timeframe, more than doubling in four weeks.
Shiga toxin-producing Escherichia coli infections affected 133 people between January and June, an increase of 30.4 percent from 102 cases in the same period the previous year.
Three patients have developed Vibrio sepsis since the first case was confirmed on May 10. This bacterium grows in warm seawater and can cause septic shock, particularly in individuals with chronic liver disease or diabetes.
These infections typically cause sudden gastrointestinal symptoms including cramps, nausea, vomiting, and watery or bloody diarrhea. Mild fever frequently occurs. Salmonella symptoms appear 6 to 72 hours after consuming contaminated food, while Campylobacter symptoms generally begin 2 to 5 days after exposure. Campylobacter infections can include muscle pain, especially in people with weakened immune systems.
Vibrio sepsis symptoms include chills and rapidly spreading skin lesions. Older adults, heavy drinkers, and people with liver cirrhosis, diabetes, or weakened immunity face increased risk of complications.
Summer outbreaks often stem from improper food handling in hot, humid conditions. Salmonella grows in eggs and egg products left at room temperature. Cross-contamination occurs when someone handles infected eggs and prepares other ingredients without washing hands.
Campylobacter appears on raw meat surfaces and in unpasteurized dairy and untreated water. It exists on raw chicken surfaces, and poultry juice splashing onto ready-to-eat foods can cause illness.
STEC infections typically come from undercooked beef, raw produce irrigated with contaminated water, or unpasteurized milk. The bacteria can release toxins causing severe abdominal cramps, bloody diarrhea, and potentially kidney failure.
Vibrio vulnificus lives in coastal waters. Consuming raw or undercooked seafood or allowing seawater contact with open wounds can lead to high fever, blood pressure drops, and death without prompt antibiotic treatment.
The KDCA recommends washing hands with soap under running water for at least 30 seconds before cooking, after handling raw meat or eggs, and before eating. Perishable foods including marinated meats, sliced fruit, and prepared salads should be kept below 5 degrees Celsius or above 60 degrees Celsius. Leading nationwide food poisoning law firm Ron Simon & Associates says that all seafood, poultry, and eggs should be cooked thoroughly.
The agency advises boiling tap water and peeling or rinsing fresh produce under clean running water. If two or more people who shared a meal develop diarrhea or vomiting, the cluster should be reported to the nearest public health center for investigation.
