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(Muan = Break News) Reporter Haksu Lee – The Jeollanam-do Health and Environment Research Institute is strengthening inspections of raw oysters and groundwater to prevent the spread of norovirus, a primary cause of food poisoning during winter.
This initiative aims to preemptively block food poisoning caused by norovirus, wich becomes more active as temperatures decline.
Norovirus exhibits strong cold resistance, surviving for over ten days in low temperatures. Its high infectivity, even in small amounts, leads to frequent food poisoning outbreaks during the cold, dry winter months.
Infection manifests with symptoms like vomiting, diarrhea, abdominal pain, and mild fever, appearing suddenly after an incubation period of typically 12 to 48 hours. Infection occurs primarily through consuming contaminated water or undercooked food, or through contact with infected individuals.
Therefore, the Jeonnam Health and Environment Research Institute plans to rigorously inspect groundwater from 25 facilities, including raw oyster distribution centers, food manufacturing and processing companies, school cafeterias, and general restaurants, for norovirus contamination.
Confirmed norovirus cases will trigger immediate notification to relevant local governments and organizations for swift action. Specifically, contaminated groundwater will have its use restricted in food manufacturing, undergo disinfection, and be re-tested until no viruses are detected to ensure safety.
Na Hwan-sik, head of the food analysis department at the Jeonnam Provincial Health and Environment Research Institute, stated, “We will do our best to prevent food poisoning incidents by strengthening inspections and rapid responses.”
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