Thursday , January 21 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 the cold wind blows and the temperature drops, norovirus patients are increasing.

According to five-year food poisoning occurrence statistics from 2013 to 2017 from the Food and Drug Safety Agency on the 18th, Norovirus food poisoning occurred on average 50 cases (1,099) each year. Especially, it focused on the winter as 6 cases (128 people) in November, 11 cases (218 people) in December and 9 cases (115 people) in January.

Norovirus food poisoning is an infectious disease that can ingest food and water contaminated with norovirus, or spread human-to-human contact. Care should be exercised when patients with norovirus infection touch their taps, knockers, etc., without touching their hands after touching them by touching their hands with their hands or 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 carefully administer personal hygiene.

After using the toilet, after the 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 longer with soap or detergent to wipe fingers, hands, etc. and rinse under running water. Vomiting, diarrhea, etc. If you suspect a virus infection, you should immediately visit a medical institution.

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

Oysters, such as oysters, should be consumed as much as possible and the soil water should be boiled. As Norovirus is heat resistant, cooked foods should be cooked at a central temperature of 85 ° C for at least 1 minute, Vegetables and fruits should be consumed after washing with clean water. People with symptoms such as vomiting, diarrhea should stop participating in cooking food immediately and should not participate in cooking for at least a week after recovery from symptoms.

To avoid groundwater pollution, water quality must be regularly monitored for contamination and full groundwater management so that groundwater is not contaminated by the flow of river water, water contaminated with septic tank, etc. In addition, the water tank should be cleaned regularly (at least once every six months) and, if contamination is suspected, the use of groundwater should be discontinued and tests such as norovirus should be performed.

"If you use groundwater as feed water at a group feed service station, you must install disinfection equipment, such as an automatic chlorine injector, into the water storage tank."It is necessary to pay more attention to the management of the hygiene of the cooks in facilities and restaurants that many people use."

A reporter at [email protected]




Source link