Korean health authorities are activating an emergency response system to prepare for the spread of waterborne and foodborne infectious diseases during the summer. With rising temperatures and increased outdoor activities heightening the risk of mass food poisoning, authorities plan to operate a 24-hour response system to block outbreaks early.
The Korea Disease Control and Prevention Agency (KDCA) said Wednesday it will operate a summer emergency quarantine system for five months, from May 1 to September 30. During this period, the KDCA and public health centers in metropolitan cities, provinces, and districts nationwide will maintain a 24-hour infectious disease surveillance and reporting system, responding immediately to any group outbreaks.
Waterborne and foodborne infectious diseases are transmitted through contaminated water or food, with major examples including cholera, typhoid fever, bacillary dysentery, and enterohemorrhagic E. coli infection. The risk of outbreaks grows as higher temperatures accelerate the proliferation of pathogenic microorganisms. Authorities noted that May, known as Family Month in Korea, carries a particularly high risk of group outbreaks due to increased gatherings and domestic and international travel.
Actual outbreak numbers are also rising. Last year, group outbreaks of waterborne and foodborne infectious diseases reached 625 cases, up 19.1% from the four-year average of 525 cases. The number of patients also rose to 13,935, up 38.7% from the average over the same period. During the summer, salmonella (38.2%) and pathogenic E. coli (11.8%) infections emerged as the main causes.
The KDCA plans to strengthen its reporting system to detect group outbreaks early. When two or more people develop gastrointestinal symptoms such as diarrhea or vomiting after consuming the same food or water, the cases must be reported immediately to the local public health center. Reports can be filed by anyone, including restaurant owners and patients themselves, not just medical professionals.
Health authorities reiterated the importance of following the "seven prevention rules," which include washing hands under running water for at least 30 seconds, thoroughly cooking food, boiling drinking water, washing vegetables and fruits, and maintaining hygienic cooking practices.
"Swift response is the key to preventing the spread of group outbreaks, so please report without delay when two or more patients show similar symptoms," KDCA Commissioner Lim Seung-kwan said. "Above all, it is crucial to follow basic prevention rules such as consuming safe water and food and washing hands properly."
