Tuesday , July 27 2021

[건강을 읽다] Chlorophyll survived the cold wind



11 · December concentrated in winter … Wash hands

[건강을 읽다]    Chlorophyll survived the cold wind
[아시아경제 서소정 기자] When cold winds blow and temperature drops, patients with Norovirus increase.

According to statistics of food poisoning over five years from the 2013 to 2017 Food and Drug Security Agency on the 18th, Norovirus food poisoning occurred in an average of 50 cases (1,099) each year. Especially, it was concentrated in winter such as 6 cases (128 people) in November, 11 cases (218 people) in December, and 9 cases (115 people) in January.

Food poisoning Norovirus is an infectious disease that can swallow food and water contaminated with norovirus, or spread contact between humans. Caution should be taken when patients with norovirus infection touch their faucet, bat, etc. Without touching their hands after touching with their hands by touching their hands with their hands, or by eating food.

When infected with norovirus, symptoms such as vomiting and diarrhea appear within 1 to 2 days, and abdominal pain, chills and fever may appear. To prevent norovirus food poisoning, we must really regulate personal hygiene.

After using the toilet, after the ears, before washing, you must wash your hands. Because Norovirus is small in particle size and strong on the surface of the adhesion, it must be washed for 30 seconds or more with soap or detergent to clean fingers, hands, etc. and rinse with running water. Vomiting, diarrhea, etc. If you suspect a viral infection, you should immediately visit a medical institution.

Vomiting of the patient has a large number of viruses, so be careful not to spread contamination with hygienic vinyl gloves, etc., and disinfect vomit, floor and surrounding area with chlorine disinfectant.

Oysters, like oysters, must be eaten as much as possible and the ground water must be boiled. Because Norovirus is heat-resistant, cooked food must be cooked at a central temperature of 85 ° C for at least 1 minute, vegetables and fruits must be eaten after washing with clean water. People with symptoms such as vomiting, diarrhea should stop participating in cooking food immediately and may not participate in cooking at least one week after symptoms recover.

To prevent contamination of ground water, it is necessary to regularly check water quality to check contamination and manage groundwater as a whole so that groundwater will not be contaminated by the entry of river water, polluted water from septic tanks, etc. In addition, water tanks must be cleaned regularly (at least once every six months), and if contamination is suspected, groundwater use must be stopped and tests such as norovirus must be carried out.

"If you use underground water as food water at a group food service station, you must install disinfection equipment such as automatic chlorine injectors in the water storage tank."It is important to pay more attention to cleaning management of cooking workers in facilities and restaurants that are used by many people."

A reporter at [email protected]




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