South Korean city grapples with mass food poisoning caused by a contagious virus found in kimchi; know more about it

The disaster and safety department of Namwon City has put a temporary halt on the production and distribution of all items from the kimchi-producing company. Additionally, the company is taking steps to voluntarily withdraw food products that have already been distributed.

The city’s Mayor, Choi Kyung-sik, said that health officials had adopted a “pre-emptive and excessive response” to prevent further spread of the illness. He continued, “We will ensure the safety of our citizens.”

According to the outlet, norovirus is very contagious and can spread from person-to-person through contaminated surfaces.

This incident not only highlights the importance of food safety in traditional cuisine but also brings the spotlight onto norovirus itself — a resilient and often underestimated cause of foodborne illness worldwide.

What is norovirus and how does it spread?

Dr Pranav Honnavara Srinivasan consultant gastroenterologist Fortis Hospitals, Bengaluru, says, “Norovirus, a notorious pathogen that can cause foodborne illness, can contaminate kimchi and similar foods in several ways. It’s a hardy virus that thrives in the human gut and is shed in large amounts in the stool and vomit of infected individuals. Even tiny particles of these bodily fluids can contaminate food and surfaces.”

In the case of kimchi, he states, contamination can occur during preparation if an infected person handles the ingredients without proper handwashing. “The virus can also spread through contaminated water used to wash vegetables or during fermentation. Since kimchi is typically consumed raw, any norovirus present won’t be killed during cooking, increasing the risk of infection.”

Contamination can occur during preparation if an infected person handles the ingredients (Source: Freepik)

Common symptoms and health impacts associated with norovirus infection

Dr Srinivasan informs, “Norovirus is infamous for causing a nasty bout of gastroenteritis, commonly known as stomach flu.”  

Common symptoms include:

 * Nausea
 * Vomiting
 * Diarrhoea
 * Abdominal cramps
 * Low-grade fever
 * Headache
 * Body aches

These symptoms typically appear within 12-48 hours of exposure and can last for 1-3 days. While most people recover without complications, norovirus can be severe, especially for young children, the elderly, and those with compromised immune systems, says Dr Srinivasan. “Dehydration is a major concern, as severe vomiting and diarrhoea can lead to fluid loss. In rare cases, norovirus infection can be fatal.”

Measures to prevent norovirus contamination

Preventing norovirus contamination during involves stringent hygiene practices at every stage, according to Dr Srinivasan:

Personal Hygiene: Thorough handwashing with soap and water is crucial for all individuals handling food.

Clean Water: Use safe and clean water for washing vegetables and preparing the kimchi brine.

Sanitation: Regularly disinfect all surfaces, utensils, and equipment that come into contact with kimchi.

Proper Storage: Store kimchi at appropriate temperatures to prevent bacterial growth, which can increase the risk of contamination.

Illness Reporting: Employees exhibiting symptoms of illness should be excluded from food handling duties.