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Park Wan-bum Professor, Department of Infectious Medicine, Seoul National University Hospital, 「Treatment and Prevention of Waterborne Infections」
[한스경제=홍성익 기자] Infectious waterborne diseases are common because of heavy rains caused by National or local rainy season,
Professor Park Wanbeom of the Seoul National University Hospital presented the symptoms, route of propagation, treatment and preventive measures for water-borne infectious diseases during the rainy season on the 10th.
Typhoid fever is an infectious fever caused by Salmonella typhi. It spreads in water or food contaminated with fungi from the stool or urine of patients or carriers. In particular, the care of carriers is important because carriers often have gallstones and excrete feces in the bile to contaminate water and food. The infection usually has a latency period of 1 to 3 weeks and gradually increases in stages over a period of several days, with a high fever of more than 40 degrees for 3-4 weeks.
Untreated can lead to complications such as bowel bleeding, intestinal obstruction, hepatitis, meningitis, and so on. There is. Antibiotics can be cured Prevention methods include isolation of patients, discovery and management of carriers and immunization. Other food handlers, patients or caregivers should pay special attention to personal hygiene. Always wash your hands before handling food or after defecation, and boil water in an outbreak. Cooks and food vendors should always be kept clean.
Bacterial Dysentery
Bacterial dysentery is caused by Shigella and is a disease that causes acute infectious colitis. It is spread in the mouth by contaminated water or food in the patient's stool. It usually has a latent period of 3-4 days and it develops intensely and causes fever, abdominal pain and vomiting. It is characterized by diarrhea with mucus, nausea and blood in the stool, and nausea during stool consultation.
Treatment is a remedy for the supply of water and electrolytes and, in severe cases, it can be treated with an antimicrobial agent. It is important to isolate the patient with preventive measures, to disinfect excrements properly, to maintain personal hygiene and to wash their hands frequently. In addition, local hygiene controls such as water, food, milk, sewage and flies should be closely monitored and asymptomatic carriers should not be used in treatment facilities. food.
◇ Cholera
) And is diarrhea caused by the consumption of contaminated food or water. When bacteria enter the body, they multiply in the intestinal mucosa and produce toxins, which cause diarrhea
Usually, after 1-2 days of incubation, they become painless acute diarrhea. There is usually no fever and diarrhea is characteristic of rice-like wings. In severe cases, dehydration can cause shock. The treatment is most important for fluid therapy that restores lost water and electrolytes. The use of antimicrobial agents reduces bacterial excretion and reduces the amount and duration of diarrhea.
It is important for people with diarrhea to take general precautions, such as not participating in cooking tasks, for preventive purposes. Patients are advised to be hospitalized if they are in serious condition. There is no need for strict isolation, but care must be taken with faeces and good disinfection. It is necessary to study the cooking and storage of food and water suspected of being infected. Grow exposed human feces and check for infection.
Peas Food Poisoning
Food poisoning is a particularly worrisome disease these days where food hygiene is inevitably neglected during the hot and humid rainy season. As the number of food poisoning increases each year due to heavy rains, special attention should be given to the prevention of food poisoning.
Food poisoning caused by Staphylococcus, etc., is a disease caused by food poisoned by germs, viruses, parasites or by certain substances contained in food. It occurs within a few hours after eating and is self-healing within 2-3 days.
Because this toxin is not destroyed by the boiling of food, it can not prevent food poisoning caused by these bacteria, even if they boil corrupt foods. In particular, this fungus thrives in foods such as meat, milk, cheese, ice cream and mayonnaise. This is a common cause of mbad food poisoning.
Food poisoning with salmonella is caused by eggs and milk. If a naked eye cracks in the shell of the egg, it contaminates the egg that is in the feces of the chicken when it spawns. Among the people who work in the kitchen, people who have this bacteria can cause the disease without suffering from the disease.
Vibrio food poisoning occurs after eating raw sashimi, oysters, octopus, etc., in the form of typhus. Vibrio mushrooms are common in both fresh and salt water, and it is easy to get food poisoning if you eat fish caught in these places. Vibrio bacteria can survive food poisoning even if they eat salt salted fish because they can survive high salinity. In particular, people with liver cirrhosis need special attention.
The abrupt abdominal pain and vomiting that occurred after eating sea eel or squid in the sea were due to parasites called anisakis. There is.
Other symptoms of respiratory paralysis caused by the consumption of blowfish, such as vomiting and paralysis caused by a miscarriage of poisonous mushrooms, are also well-known symptoms of food poisoning.
Professor Park advised, "To prevent food poisoning, we must ensure that the hygiene of food and food handlers is safe."
The following are the preventative guidelines recommended by the World Health Organization (WHO). △ You must eat food that has been safely processed △ You must cook food thoroughly. Meat, egg, etc. must be fed at a temperature above 70 ℃ after cooking △ cooked food should be eaten immediately. △ Cooked foods should be carefully preserved. △ Be careful not to mix cooked foods with raw foods. △ Wash your hands thoroughly △ Clean all surfaces of the kitchen △ Ensure that food does not come in contact with pests or badroaches △ Use clean water
Hong Sungik reporter [email protected]
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