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KMID : 0608619980080020169
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Korean Journal of Aerospace and Environmental Medicine
1998 Volume.8 No. 2 p.169 ~ p.175
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Current Trend and Epidemiology of food Poisoing Outbreaks in Korea and Japan
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Won Chang Lee
Myeong Jin Lee/Tae Jong Kim/Joong Book Lee
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Abstract
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The purpose of this study was to epidemiologically investigate a current trend of outbreaks of food poisoning in Korea and Japan. Incident rate was annually 2.44 per 100,000 persons in Korea from 1981 to 1995, and that of Japan was 28.01 during the same period. Annual mortality rate was 0.74% in Korea and 0.03% in Japan. These data represent that the incident rates in Korea were much lower than those in Japan (p<0.01) whereas the mortality rates of patients in Korea were much higher than those in Japan (p<0.01). Food poisoning appeared equally throughout a year, but exceptional outbreaks occurred from May to June in Korea and between July and September in Japan. When comparing potentials of food poisoning with respect to food preparing facility, the highest contamination was from home-made foods in Korea and restaurant's in Japan with the incident rate of 47.0% and 31.3% of the total cases, respectively. Causative foods in Korea were seafood, meat and animal products, grain and vegetables, and mushroom, whereas the common incrimination vehicles in Japan were undetermined agents, seafood, vegetables, and meat and animal products etc. Etiologic agents in Korea were Salmonella (20.7%), Vibrio (17.4%), Staphylococcus (9.7%), pathogenic E. coli (2.4%), other species (9.1%) and Clostridium (1 case). These bacterial agents accounted for 59.4% of the food poisoning cases. On the other hand, major causes in Japan were Vibrio (32.3%), Staphylococcus (15.9%), Salmonella (14.2%), pathogenic E. coli (3.0%), Clostridium (0.2%) and other species (7.2%).
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KEYWORD
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food poisoning, Korea, Japan, Incident rate, Mortality rate,
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