The Centers for Disease Control (hereafter referred to as the CDC) said today (the 14th) that the recent climate has become warm and humid, accelerating the reproduction of bacteria and other pathogens, increasing the risk of intestinal infectious disease transmission. The CDC reminds the public to strictly practice hand and food hygiene; if you experience symptoms such as diarrhea or vomiting, please seek medical attention promptly and stay home while ill to reduce the risk of transmitting intestinal infectious diseases.
CDC monitoring data show that in week 14 (April 5 to April 11) there were 125,205 outpatient and emergency visits for diarrhea, an increase from 119,787 in the previous week (March 29 to April 4). In the past four weeks nationwide (weeks 11 to 14), a total of 113 diarrhea cluster reports were received, with the majority occurring in the food and accommodation industry; among them, 64 cases tested positive for pathogens, with viral pathogens accounting for 87.5% (56 cases). Norovirus was the most frequently detected (50 cases, representing 78.1% of positive clusters). Bacterial pathogens accounted for 12.5% (8 cases), including four Staphylococcus aureus isolates, three Salmonella isolates, and one case with both Staphylococcus aureus and Salmonella detected. Additionally, the norovirus genotyping results for March indicated that GII.17 was the predominant circulating strain, accounting for about 47.1%, consistent with the dominant strain in the country last year.
The CDC notes that during the Qingming holiday, people travel north and south and frequently gather for meals with family and friends. Coupled with the warm and humid weather, the rapid growth of bacteria and other pathogens can increase the risk of intestinal infectious diseases if food is not properly stored. The CDC urges the public to wash hands correctly with soap or hand cleanser after using the toilet and before eating or preparing food, to avoid consuming raw foods or drinks, and to ensure food is thoroughly cooked before eating. Food should be properly covered and stored; if any off‑odor, discoloration, or abnormal texture is noticed before consumption, it should be discarded to reduce risk. If vomiting or diarrhea or similar symptoms occur, stay at home and rest until symptoms have resolved for at least 48 hours.
The CDC reminds food service and lodging operators to implement kitchen environment disinfection and cleaning, and to strengthen employee health management. Anyone with suspected gastroenteritis symptoms should refrain from work and may return only after being symptom‑free for 48 hours. Before cleaning contaminated surfaces (e.g., floors, door handles), wear gloves and a mask and wipe with a solution of 20 c.c. bleach mixed with 1 liter of water (1,000 ppm). Patient vomit and excreta should be disinfected with 100 c.c. bleach mixed with 1 liter of water (5,000 ppm). Diluted bleach should be prepared on the day of use, labeled with the date, stored with a cap and away from sunlight, and any unused solution should be discarded after 24 hours.
Source: Centers for Disease Control
Data compiled: Gan Guan Office
