Waterborne infectious diseases are referred to as waterborne foodborne infectious diseases
and are diseases in which gastrointestinal symptoms such as vomiting, diarrhea, and abdominal pain occur
due to ingestion of water or food contaminated with pathogenic bacteria, viruses, or protozoa
Waterborne infectious diseases can be classified according to infection-causing bacteria such as bacteria, viruses, and protozoa
Waterborne infectious diseases caused by bacterial infections include Class 2 infectious diseases like cholera, typhoid, paratyphoid,
shigellosis, enterohemorrhagic E. coli infection, and vibrio vulnificus, a Class 3 infectious disease
In addition, for Class 4 infectious diseases, there are Salmonella infection, Vibrio parahaemolyticus infection,
enterotoxigenic E. coli infection, enteroinvasive E. coli infection, enteropathogenic E. coli infection,
Campylobacterosis, Clostridium perfringens enteritis,
Staphylococcus aureus intoxication, Bacillus cereus gastroenteritis,
Yersinia enterocolitica infection, Listeria monocytogenes infection,
and Enteroaggregative E. coli
Next, waterborne infectious diseases caused by viruses include Class 2 infectious diseases including hepatitis A and hepatitis E,
and intestinal infections such as group A rotaviral infections, astroviral gastroenteritis,
Adenoviral gastroenteritis, norovirus infections, and Sapoviral gastroenteritis
Waterborne infectious diseases caused by protozoa include intestinal infectious diseases including amoebic dysentery,
Giardiasis, Cryptosporidiosis, and Cyclosporiasis,
among others like Kudoa Septempunctata
The causes of these waterborne infectious diseases include
water, food, milk and dairy products, and external inflows
First, all water acts as a co-mediated medium and can collectively
develop infectious waterborne/foodborne diseases
by drinking directly or indirectly contaminating food and tableware
Food may already develop infectious waterborne/food-borne diseases
due to contamination by bacteria in the food itself
contamination by unsymptomatic or symptomatic infectee or carriers during the cooking process of food
contamination by water, and overall food contamination
Here, food contamination is when seafood is contaminated with cholera, Vibrio vulnificus,
and Vibrio parahaemolyticus by seawater and is incompletely cooked and eaten
and contamination by an unsymptomatic or symptomatic infectee is
infected with Staphylococcus aureus through a cook's festered wound
and Streptococcus pyogenes contaminates food through coughing
or the cook cooks with bare hands or cooks the food incompletely
Food contamination by water is a case of preparing tableware and food
with contaminated groundwater or tap water
and overall food contamination is a case where the food is presumed to be contaminated but does not know the contaminated process
and in this case, the process of preparing the food is asked in detail or re-enacted
to find the cause
For example, on June 21, 2003, 20 out of 40 people had salmonellosis symptoms
after a birthday party at a family home in Jeju-si, and it was estimated that the food was caused by Jokbal
because the bacteria were separated from Jokbal
Next, milk and dairy-induced outbreaks are likely to be unrecognizable
so infectious waterborne/food-borne diseases in people consuming dairy products or who feed powdered milk
should be mindful of the possibilities of infections from milk and dairy products
Finally, as overseas tourism increases, there is a possibility of inflow from abroad