Why it matters
Pathogens such as Salmonella, pathogenic E. coli, Campylobacter, Vibrio, Clostridium and norovirus drive a large global disease burden (Scallan et al., 2011; Havelaar et al., 2015). Korea's Food Sanitation Act and MFDS surveillance track outbreaks, especially in cafeterias.
Causes and symptoms
Incubation and symptoms vary by agent—feverish bacterial diarrhea, short-incubation toxin vomiting, winter norovirus, summer seafood vibrio. Bloody diarrhea, high fever, dehydration, neurologic signs, or risk groups (pregnancy, infants, elderly, immunocompromised) need prompt care. This page is educational, not a personal diagnosis.
Prevention and reporting
Wash hands, keep raw meat separate, cook thoroughly, refrigerate quickly (CDC). Watch summer lunchboxes and seafood, and winter norovirus (Hall et al., 2014). Group cases trigger local health-center investigation under the Food Sanitation Act.
Related health notes
Severe dehydration may need hospital care; chronic conditions such as diabetes can worsen courses. Labels and fridge temperatures are defenses built from epidemiology (Mead et al., 1999).
This article is general health information and is not a substitute for diagnosis or treatment. If symptoms persist, see a doctor.
FAQ
- Do I always need antibiotics?
- No. Treatment depends on the cause—see a clinician.
- Everyone from dinner is sick. Whom do I call?
- Seek care and report a possible outbreak to the local public health center.
Sources reviewed: 2026-11-06
References
- Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M.-A., Roy, S. L., Jones, J. L., & Griffin, P. M. (2011). Foodborne illness acquired in the United States—Major pathogens. Emerging Infectious Diseases, 17(1), 7–15. Estimates U.S. burden of major foodborne pathogens.
- Havelaar, A. H., Kirk, M. D., Torgerson, P. R., Gibb, H. J., Hald, T., Lake, R. J., … World Health Organization Foodborne Disease Burden Epidemiology Reference Group. (2015). World Health Organization global estimates and regional comparisons of the burden of foodborne disease in 2010. PLOS Medicine, 12(12), e1001923. WHO global estimates of the foodborne disease burden.
- Mead, P. S., Slutsker, L., Dietz, V., McCaig, L. F., Bresee, J. S., Shapiro, C., Griffin, P. M., & Tauxe, R. V. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases, 5(5), 607–625. Classic estimates of food-related illness and death.
- 식품위생법. Korea's Food Sanitation Act on production, labeling and outbreak response.
- 식품의약품안전처. (n.d.). 식중독 예방·통계 안내. MFDS notices and prevention tips on foodborne illness.
- Centers for Disease Control and Prevention. (n.d.). Food safety: Prevention tips. CDC four-step food-safety basics for homes and kitchens.
- Hall, A. J., Wikswo, M. E., Pringle, K., Gould, L. H., & Parashar, U. D. (2014). Vital signs: Foodborne norovirus outbreaks — United States, 2009–2012. MMWR, 63(22), 491–495. Describes norovirus outbreak patterns in food settings.