First case of vibrio sepsis this year...Special attention should be paid to high-risk groups for underlying diseases such as chronic liver disease and diabetes
May 15, 2025
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The confirmed patient is in his 70s with underlying diseases such as liver, and since the 1st, he has been confirmed as vibrio sepsis during hospitalization at a hospital in Chungnam due to symptoms such as diarrhea, abdominal pain, indigestion, and swelling of the leg.
Vibrio septicum lives mainly in a wide range of coastal marine environments, including seawater, mudflats, and fish and shellfish, and is known to multiply when the sea temperature is above 18℃. The first patient occurs mainly around May to June every year, and the most common occurs in August to September.
Vibrio sepsis is accompanied by symptoms such as acute fever, chills, low blood pressure, abdominal pain, vomiting, and diarrhea, and skin diseases such as rash, swelling, and blisters occur within 24 hours of the onset of symptoms, so if you experience these symptoms, you should visit a hospital immediately for proper treatment.
In particular, people with underlying diseases such as chronic liver disease, diabetes, and alcohol dependents are at high risk of infection and death of vibrio sepsis, so if there is a wound on the skin, avoid contact with seawater and eat fish and shellfish cooked.
Ji Young-mi, head of the Korea Centers for Disease Control and Prevention, said, `It is important to follow preventive rules for vibrio sepsis, such as avoiding uncooked foods such as fish and shellfish, crabs, and shrimp. In particular, high-risk groups with underlying diseases such as chronic liver disease, diabetes, and alcohol dependents have a high mortality rate, so be more careful.'
The rules for preventing vibrio sepsis are as follows.
Fish and shellfish should be stored at low temperatures below 5 degrees Celsius and washed thoroughly in running tap water without using seawater when cooking. In addition, heat treatment is performed at 85 degrees or higher and eaten sufficiently cooked. Boil for another 5 minutes after the shell is opened, and cook for at least 9 minutes if cooked on steam. When handling fish and shellfish, wear gloves and use cutting boards and knives that have cooked fish and shellfish after disinfection. Also, people with skin wounds do not come into contact with seawater.
This article was translated by Naver AI translator.
