한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제25권2호
  • /
  • Pages.129-132
  • /
  • 2010
  • /
  • 1229-1153(pISSN)
  • /
  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
권호 표지

한국과 일본의 식중독 발생 역학의 비교연구

Comparative Study on the Epidemiology of Food-Borne Disease Outbreaks in Korea and Japan

  • Hwang, Sun-Young (College of Veterinary Medicine, Seoul National University) ;
  • Moon, Bo-Youn (College of Veterinary Medicine, Seoul National University) ;
  • Park, Yong-Ho (College of Veterinary Medicine, Seoul National University) ;
  • Lee, Myeong-Jin (Public Health in Department of Nutritional Sciences, Otemae College of Nutrition) ;
  • Bang, Hyeong-Ae (College of Health Science, Korea University) ;
  • Rhim, Kook-Hwan (College of Health Science, Korea University) ;
  • Kim, Jin-Seok (College of Veterinary Medicine, Konkuk University) ;
  • Che, Nong-Hun (College of Veterinary Medicine, Konkuk University) ;
  • Lee, Won-Chang (College of Veterinary Medicine, Konkuk University)
  • 투고 : 2010.03.22
  • 심사 : 2010.04.28
  • 발행 : 2010.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The epidemiology of reported food-borne disease (FBD) outbreaks from 2001 to 2008 in Korea nd Japan were compared in this study. The outbreak rate of FBD in Japan was significantly higher although the average umber of patient in each outbreak in Korea was much higher. In both countries, summer was the season when most FBD outbreaks occurred. The comparison study revealed that FBD outbreaks in spring were more frequent in Korea, and outbreaks in winter were more frequent in Japan. Almost half of FBD outbreaks were observed at restaurants in both countries while FBD outbreaks at schools and work-places in Korea were much higher than in Japan. The most frequent cause of bacterial FBDs in Korea was pathogenic Escherichia coli followed by Salmonella species. On the other hand, Campylobacter jejuni was the most frequent source of bacterial FBDs in Japan. Norovirus, which is elated to uncontrolled hand hygiene and involvement of ill food workers, was the main cause of viral FBDs in both countries. In conclusion, there are common epidemiological characteristics as well as several differences in FBD outbreaks of Korea and Japan. These are suggested to be originated from the characteristic of climate, food sources, and life styles in two countries. Establishment of stricter control and surveillance system for FBD outbreaks are required or prevention and reduction of FBD outbreaks in both countries.

키워드

참고문헌

  1. Center for Disease Control and Prevention (CDC) : Risk from food and drink. Health information for international travel, available from: www.cdc.gov/travel/food-drink-risk.html.
  2. Center for Disease Control and Prevention (CDC) : Surveillance for food-borne Disease outbreaks- United States, Morb. Motal. Wkly. Rep., 58, 609-615 (2006).
  3. Lee, W.C., Lee, M.J. and Park, S.Y. : Food-born illness outbreaks in Korea and Japan studied retrospectively. J. Food. Prot., 64, 899-902 (2001).
  4. Olsen, S.J., MacKinnon, L.C., Goulding, J.S., Bean, N.H. and Slutsker, L. : Surveillance for Food-borne disease outbreaks-United States, 1993-1997. Morb. Motal. Wkly. Rep., Center for Disease Control (CDC) Surveill. Summ. 49, 1-62 (2000).
  5. World Health Organization (WHO) : Food-borne disease, emerging. Fact Sheet No. 124, Revised January 2002. Available from :www.who.int/medicacentre/factsheets/fs124/en/index.html.
  6. Widdowoson, M.A., Sulka, A., Bluens, S.N., Beard, R.S., Chaves, S.S., Hammond, R., Salehi, E.D., Swanson, E., Totaro, J., Woron, R., Mead, P.S., Bress, J.S., Monoroe, S.S. and Galss, R.I. : Norovirus and food-borne disease, United States, 1991-2000. Emer. Infect. Dis., 11, 95-102 (2000).
  7. Korea Food and Drug Administration (KFDA) : Food poisoning statistical system (web), 2001-2008. Available from: http://e-stat.kfda.go.kr./intro.jsp.
  8. Ministry of Health Labour and Welfare, Japan (MHLW,J): Topics; Food Safety Information: Annual report of food poisoning outbreaks (web) by Ministry of Health Labour and Welfare, Japan, 2001-2008. Available from: http://www.mhlw.go.jp/topics/syokuchu/index.html.
  9. Tsei, Y.A. and Ingham, S.C.: Survival of Escherichia coli 0157:H7 and Salmonella spp. in acid condiments. J. food Prot., 60, 751-755 (1997).
  10. Michino, H. and Otsuk, K. : Risk factors in causing outbreaks of food-bone illness originating in school-lunch facilities in Japan. J. Vet. Med. Sci., 62, 557-560 (2000). https://doi.org/10.1292/jvms.62.557
  11. Craig W., Hedberg, S., Smith, J., Kirkland E., Radke V., Jones F.T. and Selman C.A. : Systematic environmental evaluations to identify food safety differences between outbreak and nonoutbreak restaurants. J. Food Prot., 69, 2697-2702 (2006).
  12. Moon, J.S., Joo, Y.S., Im, S.K., Jan, G.C., Kim, J.Y., Pyo, S.I., Sa, H. and Park, Y.H: Studies on application of HACCP system for safety and hygienic quality in raw milk. Kor. J. Vet. Pub. Hlth., 23, 127-134 (1999).
  13. Much, P., Pichler, J. and Kasper, S.S. : Food-borne outbreaks, Austria 2007. Wiener. Kliniche. Wochenchrift., 12, 77-85 (2009).
  14. Jong, B. and Ekdahl K: The comparative burden of salmonellosis in the European Union member states, associated and candidate countries. BMC Public Health., 6, 1-9 (2006). https://doi.org/10.1186/1471-2458-6-1
  15. Bae W.K., Kaya N K., Hancock D D., Call R Douglas., Park Y.H., and Besser E T. Prevalence and Antimicrobial Resistance of Thermophilic Campylobacter spp. from Cattle Farmsin Washington State. Appl. Environ. Microbiol., 71, 169-174 (2005). https://doi.org/10.1128/AEM.71.1.169-174.2005
  16. Sahin, O., Plummer, J. P., Jordan, M. D., Sulaj, K., Pereira, S., Robbe-Austerman S., Wang, L., Yaeger, J M., Hoffman, J. L. and Zhang, Q. Emergence of a tetracycline-Resistant Campylobacter jejuni clone associated with outbreaks of ovine abortion in the United States. J. Clin. Microbiol., 46, 1663-1671 (2008). https://doi.org/10.1128/JCM.00031-08
  17. Noda, M., Fukda, S. and Nishio, O. : Statistical analysis of attack rate in Norovirus food-bone outbreaks. Int. Food Microbiol., 122, 216-220 (2008). https://doi.org/10.1016/j.ijfoodmicro.2007.11.073