Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
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Analysis of Food Poisoning Outbreaks Occurred in Chungnam Korea, 2019

2019년 충남지역에서 발생한 식중독 현황과 원인분석

  • Lee, Hyunah (Department of Preventive Medicine and Public Health, Chungnam National University) ;
  • Nam, Hae-Sung (Department of Preventive Medicine and Public Health, Chungnam National University) ;
  • Choi, Jihye (Chungcheongnam-do Institute of Health and Environment Research) ;
  • Park, Seongmin (Chungcheongnam-do Institute of Health and Environment Research) ;
  • Park, Jongjin (Chungcheongnam-do Institute of Health and Environment Research) ;
  • Kim, Hyeonmin (Chungcheongnam-do Institute of Health and Environment Research) ;
  • Cheon, Younghee (Department of Public Health, Graduate School of Public Health and Welfare, Konyang University) ;
  • Park, Junhyuk (Chungcheongnam-do Institute of Health and Environment Research)
  • 이현아 (충남대학교 의과대학 예방의학교실) ;
  • 남해성 (충남대학교 의과대학 예방의학교실) ;
  • 최지혜 (충청남도보건환경연구원) ;
  • 박성민 (충청남도보건환경연구원) ;
  • 박종진 (충청남도보건환경연구원) ;
  • 김현민 (충청남도보건환경연구원) ;
  • 천영희 (건양대학교 보건복지대학원) ;
  • 박준혁 (충청남도보건환경연구원)
  • Received : 2020.03.16
  • Accepted : 2020.03.26
  • Published : 2020.04.30
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Abstract

Objectives: This study was performed to analyze cases of food poisoning outbreaks reported in Chungcheongnamdo Province in 2019 and report it as effective data for preventing food poisoning in the future. Methods: Food poisoning outbreaks were analyzed to detect virus, bacteria, and protozoa according to the Manual for Detection of Foodborne Pathogens in Outbreaks to clarify the causes of food poisoning that occurred in Chungcheongnam-do Province in 2019. Results: Among the 79 cases of food poisoning outbreaks, 59 cases (74.7%) were in general restaurants, 15 cases (19.0%) in food service institutions, three cases at banquets, and two cases in take-out food. The 42 cases at general seafood restaurants made up the majority of food poisoning in Chungcheongnam-do. Food poisoning pathogens were shown in 13 cases (86.7%) out of the 15 cases at food service institutions, and 10 cases were related to Norovirus. Among the 79 cases, food-borne pathogens were identified in 35 cases of outbreaks, accounting for 44.3%. The confirmed pathogens were as follows: bacteria (24 cases), Norovirus (12 cases) and Kudoa septempunctata. (five cases). The food-borne bacteria were pathogenic E. coli (12 cases), Staphylococcus aureus (six cases), Salmonella spp. (two cases), Campylobacter jejuni, Bacillus cereus, Clostridium perfringens, and Vibrio parahaemolyticus (one case). Conclusions: To prevent food poisoning, it is necessary to analyze regional characteristics and environments and to hold a campaign for the prevention of food poisoning based on that analysis. In addition, when food poisoning occurs, the results of analyzing its cause and spread based on accurate epidemiological survey need to be shared.

Keywords

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