◇ Isolation of Vibrio vulnificus from seawater for the first time this year
◇ KCDC requests compliance with Vibrio vulnificus sepsis prevention guidelines, such as avoid eating raw fish and shellfish, take precautions when coming in contact with seawater and handle food hygienically
□ The Korea Centers for Disease Control and Prevention (KCDC, Director Jung Ki-Suck) announced a public warning of the isolation of Vibrio vulnificus for the first time this year (March 13, 2017*) from the seawater in Beopseongpogu, Yeonggwang-gun, Jeollanam-do.
* Result of a test conducted by the Jeollanam-do Institute of Health and Environment on seawater collected on March 7, 2017

○ The isolation of Vibrio vulnificus was a result of the "Pathogenic Vibrio Lab Monitoring project" implemented by the KCDC in cooperation with 11 National Quarantine Station branch offices and two municipal and provincial Institutes of Health and Environment (Incheon, Jeollanam-do).


□ Typically, Vibrio vulnificus sepsis first occurs in patients during May - June when the seawater temperature rises to over 18℃ and the number of patients increases rapidly from August - September.

○ In particular, high risk groups with underlying diseases, such as chronic liver diseases, diabetes and alcohol dependence, need to take greater precautions as there is a heightened fatality rate* when infected with Vibrio vulnificus sepsis.
* Fatality rate of High Risk Groups: Approx. 50%

< Vibrio Vulnificus Sepsis High Risk Groups >
Patients of chronic diseases, such as liver diseases, alcohol dependence and diabetes, those taking adrenal cortical hormone drugs or antitumor agents, patients suffering from malignant tumors, aplastic anemia and leukemia, organ transplant patients, and immunodeficiency patients

□ Following the isolation of Vibrio vulnificus, the KCDC informed the public of the precautions that should be followed in daily life and when handling and cooking fish and shellfish and urged compliance with the guidelines.
○ First, eat thoroughly cooked fish and shellfish.
○ Second, avoid contact with seawater if you have an open wound.
○ Third, follow the rules below when handling and cooking fish and shellfish.

◇ Store fish and shellfish at a low temperature below -5°C.
◇ Cook fish and shellfish at a high temperature above 85°C.
◇ When cooking fish and shellfish, wash them thoroughly under running tap water rather than using seawater.
◇ Sterilize the chopping board and knife used in the cooking of fish and shellfish before future use.
◇ Wear gloves when handling fish and shellfish.