South Korea releases Norovirus poisoning data for the past five years
Published 2024년 11월 27일
Tridge summary
Over the past five years from 2019 to 2023, there has been a total of 4,279 norovirus food poisoning cases, with a peak in winter, particularly in December to February, accounting for about 49% of all food poisoning cases. The majority of these cases were linked to the consumption of uncooked fish and shellfish, notably oysters. To prevent such infections, products labeled as 'heat cooking' or 'cooked food' must be heated to an core temperature of 85°C for at least an hour before consumption.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.
Original content
(1) From 2019 to 2023 (the past 5 years), a total of 4,279 cases of norovirus food poisoning occurred, mainly concentrated in the winter from December to February of the following year, accounting for about 49% of the total number of food poisoning cases, and the incidence in August and September decreased significantly; (2) The main cause of foodborne norovirus infection is the consumption of uncooked fish and shellfish such as oysters. If the packaging of oyster products is marked with "heat cooking" or "cooked food", they must be heated to a core temperature of 85°C for at least 1 hour. It can be ...
Source: Foodmate
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