Epidemiological Aspects of Pathogenic Microbial Foodborne Disease Outbreaks in Korea and Japan, 1999-2004
2
조회
0
다운로드
0
인용
0
참고문헌
초록
Abstract
: Pathogenic microbial foodborne disease outbreaks (PMFBDOs) has increased in many countries, the boom in food service establishment is not matched by effective food safety and control. In this study, we investigation current state and epidemic aspects of FBDOs in Korea and Japan.In Korea, the average prevalence rate of foodborne disease (FBD) was 15.0 per 100,000 population and cases per outbreak of FBD was 57.0. During the same period in Japan, the prevalence rate showed an average of 24.9, and the cases per outbreak was 16 per case. When both prevalence rate and cases per outbreak were compared, the prevalence rate in Japan was much higher than in Korea (p<0.01). However, average cases per outbreaks of FBD in Japan was much lower than that in Korea (p<0.01). In Korea, prevalence of FBDs were more common in spring (p<0.01), while in Japan, more frequency in summer and winter (p<0.01). Outbreaks of FBD were happened largely through restaurant and school foods (32.0% and 27.5%) in Korea. In Japan, restaurant, home (23.7% and 12.1%), and cases of unknown causes of FBDs were 48.2%, respectively.Bacteria were the major causes of infection in both countries. The prevalence of PMFBDOs by Salmonella spp. Vibrio parahemolyticus and Staphylococcus aureus were more frequent in Korea, while those by Camphylobacter spp. and SRSV were more common in Japan. The causes by virus were more frequent in Japan (13.7%) than in Korea (7.7%).In conclusion, The prevalence of FBDs in Korea and Japan showed characteristic differences. Especially, the PMFBDOs in Korea and Japan. These results reflect cultural, food habit, handling and foodstuff, climate and geographical differences between two countries.
참고문헌 (22)
- "Food Safety and Foodborne Illness", (237) (2002)
- World Health Organization (WHO), "Emerging Foodborne Diseases", (124) (2002)
- Bender, J.B, "Foodborne diseasein 21st century. What challenges await us", 106, pp.109~112 (1999)
- Kaferstein, F, "Food safety in the 21st century", 77, pp.347~351 (1999)
- Lee, W.C, "Foodborne Illness Outbreaks in Korea and Japan Studied Retrospectively", 64, pp.899~902 (2001)
- Korea Food and Administration (KFDA), "Outbreaks Food Poisoning" (2004), Korea Food and Administration
- Korea Food and Administration (KFDA), "Status of Food PoisoningOutbreaks, Korea Food and Administration" (2004)
- Ministry of Health, Labour and Welfare, Japan (MHLWJ), "Topics; Food Safety Information; Annual Report of Food Poisoning Outbreaks (Web)" (2004), Ministry of Health, Labour and Welfare, Japan
- Ministry of Health, Labour and Welfare, Japan (MHLWJ), "Statistics of Food Poisoning Japan" (2004), Ministry of Health, Labour and Welfare, Japan
- Cekanac, R, "Foodborne disease outbreak among soldiers in Nisgarrison associated with the consumption of coleslaw", 63, pp.564~568 (2006)
- Jung, "Ecological studies on the causative agents of food poisoning from food animals Korean Journal of Environmental Health", pp.90~98 (1994)
- Tsi, Y.A, "Survival of Escherichia coli 0157:H7 and Salmonella spp. in acidic condiments", 60, pp.751~755 (1997)
- Hal, G.V, "Foodborne disease in the new millennium: out of the frying pan and into the fire", 177, pp.614~618 (2002)
- Tauxe, R.V, "Emerging foodborne pathogens", 15, pp.31~41 (2002)
- Lee, D.G, "Safety investigation of tap water and biofilm by isolated bacteria", 30, pp.207~213 (2004)
- Batz, M.B, "Attributing illness to food", 11, pp.993~999 (2005)
- Michino, H, "Risk factors in causing outbreaks of foodborneillness originating in school-lunch facilities in Japan", 62, pp.557~560 (2000)
- "The role of seafood in foodborne disease in the United States of America", 16, pp.620~640 (1997)
- "Norovirus and foodborne dosease, United States, 1991-2000", 11, pp.95~102 (2005)
- "A general framework illustrating an approach to quantitativemicrobial food safety risk assessment", 61, pp.1212~1228 (1998)
- "Studies on the food hygiene & safety knowledge, attitudes, and practice of kitchen employees in school food-service programs-part 1", 30, pp.173~183 (2004)
- "Food-related illness and death in the UnitedStates", 5, pp.607~625 (1999)