POHANG, July 19, 2025 — Summer’s heat and humidity are fueling a sharp increase in gastrointestinal infections across Pohang, prompting city officials to urge residents to prioritize food safety and hygiene.
Data shows a concerning upward trend in these illnesses over the past five years, with bacterial infections particularly on the rise during warmer months. For the last four weeks, a notable surge in Salmonella and Campylobacter infections has been observed, a pattern authorities expect to continue.
- Gastrointestinal infections are spiking in Pohang due to rising summer temperatures and humidity.
- Salmonella and Campylobacter infections have seen a four-week surge.
- Key prevention measures include strict handwashing, proper food storage, and thorough cooking.
- Other common summer threats include E. coli and Vibrio vulnificus.
Salmonella often lurks in eggs. Always keep them refrigerated, and cook them thoroughly once the shell is broken. Remember to wash your hands diligently before and after handling food.
Campylobacter infections are frequently linked to undercooked meats, unpasteurized dairy, and contaminated foods. When preparing raw poultry, it’s crucial to wash it last in the cooking process to prevent cross-contamination. Storing poultry in sealed containers at the bottom of the refrigerator is vital.
As summer progresses, authorities are also watchful for infections like E. coli and Vibrio vulnificus. E. coli can spread through contaminated beef, raw vegetables, or dairy. Thoroughly cooking food and adhering to basic hygiene, especially handwashing, are key preventive steps.
Vibrio infections are primarily associated with seafood and seawater. If you suspect you have symptoms, seek medical attention immediately. Those with chronic health conditions should be especially cautious, ensuring all seafood is fully cooked and avoiding contact with seawater if they have any open wounds.
A city official emphasized the importance of consistent food hygiene and handwashing to combat these infections. They also stressed the need to report any instances where two or more people experience diarrhea or vomiting after consuming the same food to the local health center immediately.
