[건강을 읽다] Chlorophyll survived to cold wind

11 · December concentrated in winter … Hand washing

[아시아경제 서소정 기자] As the cold wind blows and the temperature drops, patients with Norovirus are increasing.

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

Norovirus food poisoning is an infectious disease that can ingest foods and water contaminated with norovirus, or propagate human-to-human contact. Caution should be exercised when patients with norovirus infection touch their faucets, knockers, 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. In order to prevent norovirus food poisoning, we must thoroughly manage personal hygiene.

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

The patient's vomit has a large amount of virus, so be careful not to spread the contamination with hygienic vinyl gloves, etc., and disinfect vomit, floor and surrounding area with chlorine disinfectant.

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

To prevent pollution of the groundwater, it is necessary to regularly check the quality of the water to check for contamination and thoroughly manage the groundwater so that the groundwater will not be contaminated by the influx of river water, septic tank polluted water, etc. In addition, the water tank should be cleaned regularly (at least once every six months), and if contamination is suspected, use of groundwater should be discontinued and tests such as norovirus should be conducted.

"If you use underground water as food water in a group food service station, you should install disinfection equipment such as automatic chlorine injector in the water storage tank."It is necessary to pay more attention to the hygiene management of cook workers in facilities and restaurants that many people use."

A reporter at [email protected]