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Waterborne infectious diseases are referred to as waterborne foodborne infectious diseases

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and are diseases in which gastrointestinal symptoms such as vomiting, diarrhea, and abdominal pain occur


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due to ingestion of water or food contaminated with pathogenic bacteria, viruses, or protozoa

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Waterborne infectious diseases can be classified according to infection-causing bacteria such as bacteria, viruses, and protozoa

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Waterborne infectious diseases caused by bacterial infections include Class 2 infectious diseases like cholera, typhoid, paratyphoid,

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shigellosis, enterohemorrhagic E. coli infection, and vibrio vulnificus, a Class 3 infectious disease


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In addition, for Class 4 infectious diseases, there are Salmonella infection, Vibrio parahaemolyticus infection,


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enterotoxigenic E. coli infection, enteroinvasive E. coli infection, enteropathogenic E. coli infection,

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Campylobacterosis, Clostridium perfringens enteritis,

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Staphylococcus aureus intoxication, Bacillus cereus gastroenteritis,

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Yersinia enterocolitica infection, Listeria monocytogenes infection, 

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and Enteroaggregative E. coli

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Next, waterborne infectious diseases caused by viruses include Class 2 infectious diseases including hepatitis A and hepatitis E,

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and intestinal infections such as group A rotaviral infections, astroviral gastroenteritis,

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Adenoviral gastroenteritis, norovirus infections, and Sapoviral gastroenteritis

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Waterborne infectious diseases caused by protozoa include intestinal infectious diseases including amoebic dysentery,

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Giardiasis, Cryptosporidiosis, and Cyclosporiasis,

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among others like Kudoa Septempunctata

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The causes of these waterborne infectious diseases include

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water, food, milk and dairy products, and external inflows

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First, all water acts as a co-mediated medium and can collectively

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develop infectious waterborne/foodborne diseases

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by drinking directly or indirectly contaminating food and tableware

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Food may already develop infectious waterborne/food-borne diseases

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due to contamination by bacteria in the food itself

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contamination by unsymptomatic or symptomatic infectee or carriers during the cooking process of food

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contamination by water, and overall food contamination

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Here, food contamination is when seafood is contaminated with cholera, Vibrio vulnificus,

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and Vibrio parahaemolyticus by seawater and is incompletely cooked and eaten

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and contamination by an unsymptomatic or symptomatic infectee is

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 infected with Staphylococcus aureus through a cook's festered wound

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and Streptococcus pyogenes contaminates food through coughing

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or the cook cooks with bare hands or cooks the food incompletely

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Food contamination by water is a case of preparing tableware and food

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with contaminated groundwater or tap water

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and overall food contamination is a case where the food is presumed to be contaminated but does not know the contaminated process

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and in this case, the process of preparing the food is asked in detail or re-enacted

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to find the cause

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For example, on June 21, 2003, 20 out of 40 people had salmonellosis symptoms

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 after a birthday party at a family home in Jeju-si, and it was estimated that the food was caused by Jokbal

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because the bacteria were separated from Jokbal

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Next, milk and dairy-induced outbreaks are likely to be unrecognizable

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so infectious waterborne/food-borne diseases in people consuming dairy products or who feed powdered milk

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should be mindful of the possibilities of infections from milk and dairy products

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Finally, as overseas tourism increases, there is a possibility of inflow from abroad