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KMID : 0881720090240010019
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 1 p.19 ~ p.26
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Outbreak Pattern Forecasting of Food-borne Disease in Group
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Jo Seo-Hee
Kim Cho-Il
Ha Sang-Do
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Abstract
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This study was undertaken to analyze the hygienic problems of group food services and to predict
the outbreak patterns of future food-borne diseases. A delphi survey with 20 experts identified the main causes of
food-borne outbreaks in group food services as improper hygienic management of raw food materials, washing of
worker’s hands, dividing the spaces and unsanitary retail storage. Vibrio parahaemolyticus, Escherichia coli (EPEC),
non-typhoid Salmonella serotypes, Staphylococcus aureus, Escherichia coli (ETEC), norovirus, and the hepatitis A
virus all have potential to cause outbreaks of food-borne disease. We analyzed the daily food use and the possibility
of food-borne outbreaks in school food services for fruits, milk, fish, pork, eggs, and meat as raw food materials, and
bibimbab, soybean sprouts muchim, spinach namul , cucumber sengchae, jabchae, and pork bulgogi as prepared food
items. Frozen ( ≤ -20oC) and refrigerated (0~10oC) processed foods are popular items in group food services. Their
storage, heating, and chemical sanitization methods are potential sources of food disease outbreaks. Our results can be
applied to a well-organized hygiene control system and can be used to develop menus for preventing food-borne outbreaks.
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KEYWORD
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outbreak Pattern, group food services, food-borne Disease, forecasting
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