Patient concentration from August to October...Which high risk group for vibrio sepsis has a fatality rate of over 40 percent?
Sep 16, 2025
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Vibrio sepsis occurs intensively in patients between August and October, when seawater temperatures rise every year, and is infected when Vibrio sepsis-contaminated fish and shellfish are reproduced or when wounded skin comes into contact with contaminated seawater. When infected, symptoms such as acute fever, chills, decreased blood pressure, abdominal pain, vomiting, and diarrhea are accompanied, and skin diseases such as rash, swelling, and blisters occur within 24 hours of the onset of symptoms.
According to the Korea Centers for Disease Control and Prevention, the cumulative number of Vibrio sepsis patients this year (8 deaths), down 9.5% from the cumulative (21 deaths) in the same period last year, but the fatality rate was still high at 42.1%, and all patients who died were at high risk with underlying diseases such as liver disease, malignant tumors, and diabetes.
People with underlying diseases such as liver disease, chronic diseases such as diabetes, alcohol dependents, people taking adrenocortical hormone drugs or anticancer drugs, malignant tumors, regenerative anemia, leukemia patients, organ transplant patients, and immunodeficiency patients are at high risk for vibrio sepsis.
"To prevent vibrio sepsis, it is important to avoid eating uncooked foods such as fish and shellfish, crabs, and shrimp," said Lim Seung-kwan, head of the Korea Centers for Disease Control and Prevention. "In particular, high-risk groups with underlying diseases such as liver disease and diabetes should be especially familiar with and follow the rules for preventing vibrio sepsis."
The Vibrio sepsis prevention rules guided by the Korea Centers for Disease Control and Prevention are as follows.
▲ Fish and shellfish are cooked well enough.
▲ People with wounds on their skin do not come into contact with seawater.
▲ Fish and shellfish are stored at low temperatures below 5 degrees, and heat treated at 85 degrees or higher. Boil for another 5 minutes after the shell is opened, and cook for at least 9 minutes if cooked on steam. Do not use seawater when cooking and wash it thoroughly under running tap water. Chopping boards and knives that have cooked fish and shellfish must be disinfected before use, and gloves should be worn when handling fish and shellfish.
This article was translated by Naver AI translator.
