
Is your summer safe? Cases of foodborne illness double in June
According to the Korea Disease Control and Prevention Agency on Wednesday, sentinel surveillance at 210 hospitals with 200 or more beds showed a sharp rise in two of the most common bacterial culprits.
Salmonella infections rose from 66 patients in the first week of June to 127 by the fourth week, a 92.4 percent jump. Campylobacter, another leading pathogen in summer, recorded an even steeper trajectory: Related cases increased from 58 to 128 during the same period, more than doubling in four weeks.
Another intestinal infectious disease, Shiga toxin–producing Escherichia coli, known locally as enterohemorrhagic E. coli, infected 133 people between January and June, up 30.4 percent from 102 in the same period last year.
Three patients have developed Vibrio sepsis since the first case was confirmed on May 10; the bacterium flourishes in warm seawater and can cause rapid‑onset septic shock, particularly in people with chronic liver disease or diabetes.
Symptoms
The hallmark of these infections is sudden gastrointestinal distress such as cramps, nausea, vomiting and watery or bloody diarrhea. Mild fever is also common. While symptoms of Salmonella infection appear 6 to 72 hours after consuming contaminated food, Campylobacter infection generally begins 2 to 5 days after exposure.
The latter comes with muscle pain as well, particularly among those with a weakened immune system.
Vibrio sepsis adds chills and rapidly spreading skin lesions. Older adults, heavy drinkers and people with liver cirrhosis, diabetes or weakened immunity may face the greatest danger of complications.
How pathogens spread
Most summer outbreaks trace back to improper food handling in hot, humid kitchens.
Salmonella thrives in eggs and egg products left at room temperature. Cross‑contamination is also common when someone handles infected eggs and then prepares other ingredients without washing their hands.
Campylobacter is frequently found on the surface of raw meat as well as in unpasteurized dairy and untreated water. Campylobacter can easily exist on the surface of raw chicken, and a single splash of poultry juice onto ready‑to‑eat foods is enough to trigger illness.
STEC infections typically originate from undercooked beef, raw produce irrigated with contaminated water, or unpasteurised milk. Once inside the gut, the bacteria can release toxins that cause severe abdominal cramps, bloody diarrhea and, in some cases, kidney failure.
Vibrio vulnificus lives in coastal waters. Eating raw or under‑cooked seafood or allowing seawater to contact an open wound can lead to high fever, precipitous blood‑pressure drops, and, without prompt antibiotics, death.
Steps to stay safe
KDCA advises the public to treat summer kitchens as potential incubators. Hands should be scrubbed 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, must be kept below 5 degrees Celsius or above 60 C. All seafood, poultry and eggs should be cooked thoroughly.
Tap water should be boiled, and fresh produce either peeled or rinsed well under clean running water.
If two or more people who shared the same meal develop diarrhoea or vomiting, KDCA asks that the cluster be reported immediately to the nearest public health center so that investigators can trace the source and prevent a wider outbreak.
'With forecasts calling for a hotter‑than‑average summer, we must double down on basic hygiene and safe‑food practices,' KDCA Commissioner Jee Young‑mi said. 'These illnesses are largely preventable, but once infection occurs, the consequences can be severe.'
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Korea Herald
11-07-2025
- Korea Herald
Rest or risk: Korea mandantes breaks for outdoor workers in deadly heat
Korea needs legally binding heat-stress work stoppages to prevent further casualties, say experts South Korea will require outdoor workers to receive at least 20 minutes of rest every two hours when apparent temperatures exceed 33 degrees Celsius from as early as next week, the Ministry of Employment and Labor said Friday. The new rule — part of a revision to the Occupational Safety and Health Standards — was passed during a review by the Regulatory Reform Committee on Friday. It had been initially rejected in April and May over concerns that it would overburden small and medium-sized enterprises. The revision was made following mounting criticism from labor groups and a surge in heat-related deaths among outdoor workers during the relentless and intense heat. In recent days, more than 1,000 cases of heat-related illness have been reported — over twice the number recorded during the same period last year — as record-high temperatures grip the country. According to the Korea Disease Control and Prevention Agency's heat-related illness emergency room surveillance system, 1,357 patients had visited emergency rooms by Thursday due to heat-related illnesses, with nine deaths reported. The majority of cases, comprising 28.7 percent of the total, occurred at outdoor workplaces like construction sites. On Monday, a Vietnamese day laborer in his 20s was found dead at an apartment complex construction site in Gumi, North Gyeongsang Province. Authorities suspect the cause of his death to be a heat-related illness, as his body temperature was over 40 degrees Celsius when found. Gumi also saw daytime temperatures reach as high as 38.3 C on the same day. On July 3, a Filipino seasonal worker in his 30s was found unconscious at a field in Yeongju, North Gyeongsang Province. The worker was immediately transported to the hospital, with medical authorities suspecting he collapsed due to heat-related illness. As Korea continues to break summer heat records year after year, the government has in the past emphasized three basic principles for responding to heat waves — water, shade and rest. The Labor Ministry has also recommended that all work outdoors be suspended during heat waves — though such recommendations weren't legally binding. Korea behind on worker heat rules However, according to workers, such guidelines were not properly implemented. According to a study conducted by the Korean Confederation of Trade Unions in 2024, around 15 percent of outdoor workers reported not receiving water on site and only 20 percent of respondents indicated that they had been able to stop work during heat waves. 'The problem behind Korea's policies on working conditions for outdoor workers in summer is that they're mere recommendations and are not legally mandated,' sociology professor Lee Byoung-hun from Chung-Ang University told The Korea Herald. 'Korea needs a legislated work stoppage system based on the Wet Bulb Globe Temperature index, similar to California, to effectively respond to heat waves.' The WBGT index mentioned by professor Lee is a measure of heat stress in direct sunlight that considers temperature, humidity, wind speed and solar radiation and is used to assess the risk of heat-related illnesses during outdoor activities. 'Although Korea is seeing record-breaking summer temperatures every year, its protective measures for those working outdoors in the heat lag significantly behind other countries,' Lee added, mentioning Greece as an example. Greece recently saw temperatures reaching as high as 40 C, prompting the Greek government to order a temporary suspension of outdoor labor and delivery services in parts of the country, according to the Associated Press on Monday. 'Mandatory rest periods, wearing cooling vests as well as the installation of cooling equipment should be mandated by the government to make sure such working guidelines are properly implemented,' Lee added.


Korea Herald
10-07-2025
- Korea Herald
75% of South Korean adults don't exercise enough, data shows
Activity participation higher among younger men, rural regions Only about one in four South Korean adults engage in enough physical activity to meet recommended health standards, making the country one of the most physically inactive populations in the world, according to government data released Thursday. The Korea Disease Control and Prevention Agency reported that only 26.6 percent of adults in the country engaged in moderate-to-vigorous physical activity (MVPA) at recommended levels in 2024. That means nearly three out of four Koreans do not get enough exercise. The moderate physical activity standard includes activities that are somewhat more physically demanding than usual and cause slightly heavier breathing -- such as leisurely swimming, doubles tennis, badminton or carrying light objects -- at least five times a week for 30 minutes. Vigorous activity, meanwhile, covers activities that are much more physically demanding and cause heavy breathing -- such as running, hiking, fast-paced cycling, squash and carrying heavy objects -- at least three times a week for 20 minutes. While the MVPA participation rate slowly rebounded post-pandemic, having dipped to an all-time low of 19.7 percent in 2021, the current 26.6 percent is still far below desirable levels, the agency said. 'It is encouraging that the rate of moderate-to-vigorous physical activity has been increasing since the return to daily life,' said KDCA Commissioner Jee Young-mee. 'However, as of 2022, the global physical inactivity rate was 31.3 percent, while South Korea's was 58.1 percent. That's about 1.9 times higher.' South Korea placed 191st among 195 countries surveyed by the World Health Organization -- a stark contrast to the global inactivity rate -- with Sweden at 8.7 percent, Denmark at 12.14 percent, and China at 23.83 percent. Inactivity is defined as performing less than 150 minutes of moderate physical activity or 75 minutes of vigorous physical activity per week. The analysis also found that South Korean men (30.2 percent) are more active than women (19.5 percent), and young adults in their 20s (32.3 percent) had the highest activity levels among all age groups. In particular, 42.2 percent of men in their 20s met MVPA standards -- the highest across all demographics -- while only 18.3 percent of men aged 70 and above did. Meanwhile, women did not show a consistent decrease with age. In fact, those in their 40s (22.9 percent) and 50s (21.8 percent) were more active than younger or older women, suggesting different patterns in physical activity between genders. Where you live matters Regional disparities were also evident. Sejong showed the highest increase in MVPA from 2021 to 2024, jumping 11.6 percentage points to 29.1 percent. Ulsan and North Chungcheong Province followed with similar gains. Meanwhile, Gwangju saw the smallest change over the same period, with just a 0.9 percentage point increase. Residents in areas outside the major cities were more physically active, likely due to the labor-intensive nature of agricultural and fishery jobs. In contrast, lower activity levels in metropolitan areas were attributed to sedentary urban lifestyles dominated by desk jobs and reliance on public or private transport. In 2024, Seoul recorded an MVPA rate of 26.8 percent, while North Gyeongsang Province saw a rate of 31.8 percent and Jeju Island recorded 33 percent. The KDCA also found significant correlations between physical inactivity and chronic or mental health issues. Adults without hypertension or diabetes were 1.1 times more likely to engage in MVPA than those with such diagnoses. Similarly, those without depressive symptoms were 1.2 times more likely to be physically active than those who experienced depression. 'This reinforces the critical link between physical activity and both physical and mental health,' the agency noted, urging more proactive public health measures. Jee Young-mee, the KDCA commissioner, called the situation alarming, noting that while Korea's activity levels are improving post-pandemic, they remain severely low by global standards. 'Moderate-to-vigorous physical activity is not just about disease prevention. It's essential for healthy aging and overall quality of life,' she said. 'Neglecting it can increase the risk of chronic illness and mental health decline.' Jee urged people to incorporate movement into their daily routines, even starting with small steps, and called for continued government investment in creating supportive environments for active living.


Korea Herald
09-07-2025
- Korea Herald
Is your summer safe? Cases of foodborne illness double in June
With South Korea entering the peak season for gastrointestinal illnesses, public health officials are urging heightened vigilance as cases linked to contaminated food and water nearly doubled in the past month. According to the Korea Disease Control and Prevention Agency on Wednesday, sentinel surveillance at 210 hospitals with 200 or more beds showed a sharp rise in two of the most common bacterial culprits. Salmonella infections rose from 66 patients in the first week of June to 127 by the fourth week, a 92.4 percent jump. Campylobacter, another leading pathogen in summer, recorded an even steeper trajectory: Related cases increased from 58 to 128 during the same period, more than doubling in four weeks. Another intestinal infectious disease, Shiga toxin–producing Escherichia coli, known locally as enterohemorrhagic E. coli, infected 133 people between January and June, up 30.4 percent from 102 in the same period last year. Three patients have developed Vibrio sepsis since the first case was confirmed on May 10; the bacterium flourishes in warm seawater and can cause rapid‑onset septic shock, particularly in people with chronic liver disease or diabetes. Symptoms The hallmark of these infections is sudden gastrointestinal distress such as cramps, nausea, vomiting and watery or bloody diarrhea. Mild fever is also common. While symptoms of Salmonella infection appear 6 to 72 hours after consuming contaminated food, Campylobacter infection generally begins 2 to 5 days after exposure. The latter comes with muscle pain as well, particularly among those with a weakened immune system. Vibrio sepsis adds chills and rapidly spreading skin lesions. Older adults, heavy drinkers and people with liver cirrhosis, diabetes or weakened immunity may face the greatest danger of complications. How pathogens spread Most summer outbreaks trace back to improper food handling in hot, humid kitchens. Salmonella thrives in eggs and egg products left at room temperature. Cross‑contamination is also common when someone handles infected eggs and then prepares other ingredients without washing their hands. Campylobacter is frequently found on the surface of raw meat as well as in unpasteurized dairy and untreated water. Campylobacter can easily exist on the surface of raw chicken, and a single splash of poultry juice onto ready‑to‑eat foods is enough to trigger illness. STEC infections typically originate from undercooked beef, raw produce irrigated with contaminated water, or unpasteurised milk. Once inside the gut, the bacteria can release toxins that cause severe abdominal cramps, bloody diarrhea and, in some cases, kidney failure. Vibrio vulnificus lives in coastal waters. Eating raw or under‑cooked seafood or allowing seawater to contact an open wound can lead to high fever, precipitous blood‑pressure drops, and, without prompt antibiotics, death. Steps to stay safe KDCA advises the public to treat summer kitchens as potential incubators. Hands should be scrubbed 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, must be kept below 5 degrees Celsius or above 60 C. All seafood, poultry and eggs should be cooked thoroughly. Tap water should be boiled, and fresh produce either peeled or rinsed well under clean running water. If two or more people who shared the same meal develop diarrhoea or vomiting, KDCA asks that the cluster be reported immediately to the nearest public health center so that investigators can trace the source and prevent a wider outbreak. 'With forecasts calling for a hotter‑than‑average summer, we must double down on basic hygiene and safe‑food practices,' KDCA Commissioner Jee Young‑mi said. 'These illnesses are largely preventable, but once infection occurs, the consequences can be severe.'