More than half of norovirus patients account for infants and toddlers...Daycare workers need special attention
Feb 17, 2025
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Accordingly, the Ministry of Food and Drug Safety asked for compliance with hygiene rules at infant facilities such as daycare centers and kindergartens where they live in groups.
Norovirus occurs mainly from winter to the following spring, and is highly contagious and causes symptoms such as vomiting and diarrhea when infected, so special attention from related workers is needed to prevent norovirus food poisoning from occurring in daycare centers.
The Ministry of Food and Drug Safety recently distributed education and public relations materials containing food poisoning prevention tips through related organizations such as the Korea Federation of Daycare Centers and the Kindergarten Federation to prevent food poisoning in infant facilities as the proportion of infants and toddlers (0-6 years old) was high. In addition, in order to prevent similar cases from occurring at daycare centers and kindergartens where food poisoning occurred, officials in charge will directly guide them on measures to prevent food poisoning and how to clean and disinfect the space for group activities.
In addition, in order to prevent food poisoning in schools and kindergartens for the new semester, hygiene inspections will be continuously conducted on group catering centers and food ingredients suppliers, including storage and use of expired products, and compliance with storage standards for frozen and refrigerated products.
The Ministry of Food and Drug Safety said that the number of reported food poisoning cases and suspected patients in daycare centers and kindergartens from November last year to January this year has decreased compared to those reported so far, but caution is needed to continue to be paid to direct and indirect contact between people due to group life in dense spaces.
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① Hand washing household items (washing hands with soap in running water for more than 30 seconds)
② Soak vegetables in chlorine-based disinfectant for 5 minutes, wash tap water at least 3 times, and cook fish and shellfish at a central temperature of 85℃ for at least 1 minute
③ Do not participate in cooking for 2-3 days if cooking workers have symptoms such as vomiting, and refrain from attending school if children have symptoms
④ Disinfect vomit and surroundings immediately, thoroughly disinfect doors, handles, etc
⑤ Clothes with vomit are washed alone at high temperature (50℃ or higher)
This article was translated by Naver AI translator.
