장염 방치 시 탈수·패혈증 위험, 예방 수칙 실천이 관건
Dr. Moo-Yeol Yang, a pediatric specialist at H Plus Yangji Hospital, reported a surge in patients requiring hospitalization after consuming the contaminated kimbap. “We’re seeing numerous cases of Salmonella-induced gastroenteritis linked to kimbap consumption, with many requiring inpatient treatment,” Dr. Yang said.
Salmonella: A Leading Cause of Summer Foodborne Illness
Over the past three years, Salmonella has been the primary culprit behind foodborne illness outbreaks at kimbap specialty shops in South Korea. The bacteria thrive in the hot, humid conditions of summer, rapidly multiplying in foods such as eggs, poultry, and complex prepared dishes like kimbap.
During the monsoon season, when high humidity and temperatures converge, food spoilage accelerates, and bacterial proliferation spikes, significantly elevating the risk of food poisoning.
Salmonella-Induced Gastroenteritis: A Serious Concern
Infection with Salmonella typically triggers gastroenteritis, marked by abdominal pain, diarrhea, vomiting, and fever within 4 to 7 days of exposure. Vulnerable populations, including infants, the elderly, and immunocompromised individuals, face heightened risks of severe complications such as dehydration or septicemia, requiring vigilant care.
Dr. Yang underscored hydration as the cornerstone of treatment. “The primary approach to managing gastroenteritis is ensuring adequate fluid intake,” he said. “Electrolyte-rich oral rehydration solutions are critical, and severe cases may necessitate intravenous fluids in a hospital setting.” He cautioned against antidiarrheal medications, which can exacerbate symptoms or delay recovery by retaining bacteria in the gut. Antibiotics are reserved for high-risk patients, such as the elderly or infants, or those with persistent high fevers, and are prescribed only under medical supervision.
Summer Food Safety Guidelines
To reduce the risk of Salmonella and other foodborne pathogens, health experts recommend the following precautions:
- Practice thorough hand hygiene with soap or sanitizer.
- Ensure all food is fully cooked before consumption.
- Avoid undercooked eggs or raw meat.
- Use separate cutting boards and knives for raw meat and vegetables.
- Discard cracked eggs immediately.
- Refrigerate ingredients promptly after purchase.
- Keep mayonnaise and cream-based products refrigerated.
- Ensure water and ice are sourced safely.
Dr. Yang stressed the need for stringent hygiene standards in communal dining settings. “School cafeterias, daycare centers, and nursing homes must rigorously monitor food preparation and storage,” he said. “This kimbap outbreak underscores how a single meal can endanger dozens of people.”
Lim Hye Jung, HEALTH IN NEWS TEAM
press@hinews.co.kr