Recently, South Korea has seen an outbreak of norovirus, leading to an increase in food poisoning cases. In Namwon city, more than 1,000 people fell ill after consuming Kimchi, a popular dish. Reports indicate that over 24 schools have had cases of sick children due to norovirus-contaminated Kimchi. The affected children experienced symptoms like vomiting, diarrhea, and stomach pain after eating the food, requiring hospital treatment.
1000 people fell sick after eating Kimchi
According to officials, there were 153 cases of food poisoning reported on Wednesday. The number of norovirus cases has risen to 1,024 by Saturday morning. The virus is predominantly affecting Kimchi. Authorities have ordered Kimchi manufacturers to halt production.
Products already on the market have been recalled and their sale banned. Norovirus spreads through contact with contaminated surfaces. More than 1,000 people are currently hospitalized for treatment after consuming tainted Kimchi. Namwon city officials have confirmed 996 cases so far. Reports indicate that contaminated Kimchi was served at schools, causing students and teachers to experience stomach pain, vomiting, and diarrhea.
Health officials in Namwon are actively working to contain the epidemic. As of Thursday, they confirmed 745 cases. Samples are being collected from hospitalized patients for testing. Norovirus has been identified in Kimchi served in schools, but the company responsible has not been publicly named. Orders have been issued to temporarily halt production to prevent further spread of the disease. Norovirus spreads through contact with infected individuals and contaminated surfaces like flush handles and door knobs.
There exist over 200 varieties of Kimchi, a salty, fermented vegetable dish. It originated centuries ago as a method to preserve vegetables. Side dishes of salted and fermented vegetables are also referred to as Kimchi. Kimchi is prepared by blending garlic, ginger, and red chili paste. It includes probiotics and aids in treating digestive ailments.
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