• Journal of Digital Convergence
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• v.14 no.3
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• pp.319-327
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• 2016

This research attempts an analysis that fuses the big data concerning weather variation and health care from January 1, 2011 to December 31, 2014; it gives the weather factor as to what kind of influence there is for the incidence of food poisoning, and also endeavors to be helpful regarding national health prevention. By using R, the Logistic and Lasso Logistic Regression were analyzed. The main factor germ generating the food poisoning was classified and the incidence was confirmed for the germ of bacteria and virus. According to the result of the analysis of Logistic Regression, we found that the incidence of bacterial food poisoning was affected by the following influences: the average temperature, amount of sunshine deviation, and deviation of temperature. Furthermore, the weather factors, having an effect on the incidence of viral food poisoning, were: the minimum vapor pressure, amount of sunshine deviation and deviation of temperature. This study confirmed the correlation of meteorological factors and incidence of food poisoning. It was also found out that even if the incidence from two causes were influenced by the same weather factor, the incidence might be oppositely affected by the characteristic of the germs.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.540-543
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• 2003

Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacterial were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5% (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium, but instead increased Bifidobacterium count.

• The Korean Journal of Applied Statistics
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• v.26 no.6
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• pp.923-932
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• 2013

This paper proposes a method to predict the number of foodborne disease outbreaks by microbes. The weekly data of food poisoning occurrences by microbes in Korea contain many zero-valued observations and have dependency between outbreaks. In order to model both phenomena, the number of food poisonings is predicted by an autoregressive model and the probabilities of food poisoning occurrences by microbes (given the total of food poisonings) are estimated by the baseline category logit model. The predicted number of foodborne disease outbreaks by a microbe is obtained by multiplying the predicted number of foodborne disease outbreaks and the estimated probability of the food poisoning by the corresponding microbe. The mean squared error and the mean absolute value error are evaluated to compare the performances of the proposed method and the zero-inflated model.

• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.199-255
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• 1989

We reviewed studies on food poisoning in Korea from 1959-1988. Three hundred fifty three papers including original articles, review articles, and special editions were selected from thirty two journals and others. In the late 196Os, sujects related with environmental pollution were found. After the middle 1980s, the number of papers abruptly increased owing mainly to publishing the Korean Journal of Food Hygiene. The most frequently studied subject matter was Salmonellosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1745-1752
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• 2010

This study was conducted to investigate the antimicrobial activity of 70% ethanol (EtOH) extract and the five fractions of the crude extract from Sasa borealis leaves against seven food poisoning bacteria, Staphylococcus aureus, Micrococus luteus, Listeria monocytogens, Bacillus subtilis, Escherichia coli, Salmonella Typhimurium, and Pseudomonas aeruginosa. The yield of 70% EtOH extract was 11.4% and those of n-hexane, chloroform, ethyl acetate, n-butanol, and aqueous fractions were 3.0%, 1.1%, 0.6%, 1.3%, and 5.1%, respectively. The 70% EtOH extract and the four fractions except aqueous fraction demonstrated antimicrobial activity against all the seven food poisoning bacteria at a concentration of 0.5%, although it was less compared to benzoic acid. Minimal inhibitory concentration (MIC) of the 70% EtOH extract against all the food poisoning bacteria except S. aureus was $50{\mu}L$/disc. Moreover, chloroform fraction was $35{\mu}L$/disc against 3 food poisoning bacteria and $50{\mu}L$/disc against the other 4 food poisoning bacteria; ethyl acetate fraction was $50{\mu}L$/disc against all the food poisoning bacteria. In addition, n-butanol fraction was $50{\mu}L$/disc against all the food poisoning bacteria except S. aureus. Aqueous fraction, which did not show antimicrobial activity at 5%, was $200{\mu}L$/disc against only S. aureus and L. monocytogen. The 0.25%, and 0.5% of ethyl acetate fraction inhibited the growth of all the food poisoning bacteria 8 to 12 hours and 24 hours, respectively. These results indicate that the Sasa borealis leaves may be useful as a natural antimicrobial substance.

• The Journal of Korean Society for School & Community Health Education
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• v.9 no.2
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• pp.33-46
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• 2008

Objectives: This study was conducted to find out the actual status and recognition of food safety among undergraduates in some areas and verified the results. Method: 328 undergraduate students at two colleges in J-city, J-province were chosen and data were collected from May 10 to June 20, 2008 and analyzed. For data analysis, SPSS 12.0 Version was utilized. Results: Of the students surveyed 66.8% had experienced food poisoning. Of the students who had experienced food poisoning, 57.1% were treated after food poisoning. 75.6% of the students surveyed said that food safety recognition on food distribution was insufficient. The relationship between expectation and satisfaction of food safety was positive(r=.575, p<.01). Recognition scale of food hygiene behavior was 1.32 points on average. And recognition scale of personal hygiene was 1.24 points and recognition of food management related-hygiene was 1.39 points.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.902-905
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• 2001

This study was carried out to investigate the sanitary conditions for foods providing in food service facilities such as convenience stores, flour stores, resting places in expressway and fast food stores in Kwang-ju city from May to September 2001. The samples were kimbabs and hamburgers, and were tested for indicative microorganism and food poisoning organism. and food poisoning organism.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.158-160
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• 1997

Food poisoning accident occurred on May, 1996 at Oepo, Geoje County, Kyeongnam Province, Korea, and two persons were died within a few hours after ingestion of the soup prepared with wild mussel, Mytilus edulis, harvested on the sea rock. Paralytic shellfish poisons (PSP) were elucidated as the responsible toxins for the food poisons accident because the wild mussels caught after three days at the near place from the accident contained high toxicity of PSP ranged $650\~1000MU/g$ of edible meat by mouse bioassay. Gonyautoxin-1+4 $(42.7\%)$ and C1+C2 $(40.0\%)$ were detected as the major toxins in the mussels by fluorometric HPLC method. Although, the poison extracted out with drip during freezing and thawing, and the toxicity gradually decreased by boiling for 20 minutes, over 30 MU/g of toxins remained in the soup and meat, which indicated that they could be able to make food poisoning.

• Journal of The Korean Society of Clinical Toxicology
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• v.2 no.2
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• pp.67-71
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• 2004

Arsenic poisoning has three types of poisoning. First, acute arsenic poisoning is usually caused by oral intake of large amount of arsenic compound with purpose of homicide or suicide. Second, chronic arsenic poisoning is caused by inhalation of arsenic in the occupational setting or by long-term oral intake of arsenic-contaminated well water. Third, arsine poisoning occurs acutely when impurities of arsenic in non-ferrous metal react with acid. Clinical manifestation of acute arsenic poisoning is mainly gastrointestinal symptoms and cardiovascular collapse. Those of chronic poisoning are skin disorder and cancer. Arsine poisoning shows massive intravascular hemolysis and hemoglobinuria with acute renal failure. Exposure evaluation is done by analysis of arsenic in urine, blood, hair and nail. Species analysis of arsenic is very important to evaluate inorganic arsenic acid and mono methyl arsenic acid (MMA) separated from dimethyl arsenic acid (DMA) and trimethyl arsenic acid (TMA) which originate from sea weed and sea food. Treatment with dimercaprol (BAL) is effective in acute arsenic poisoning only.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.36-43
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• 2021

The development of food poisoning prevention guidelines aims to prevent food poisoning in advance and improve the safety of children's meals through hygiene management of children's feeding facilities, especially infants' facilities. Therefore, the composition of the content should be designed so that it can be fully understood from the point of view of the layperson. In terms of meal service management, various standards must be fully reflected and reviewed to increase utilization in the field. Daycare centers and kindergartens have different administrative agencies, similar application laws and guidelines, but different parts exist and various types of facilities, so management standards are often ambiguous. Therefore, such management requires easy guidance, not special guidance, and it should be universally applicable to any facility. Prior studies have shown that the management of meal facilities is the most efficient, but it is difficult to hire and deploy specialists due to the operation of children's meal facilities, so guidance, facilities managers and workers need to voluntarily practice them. It is time to prepare hygiene guidelines that reflect the characteristics of these children's cafeterias, and it is necessary to prepare and utilize guidance suitable for reality until it is institutionalized for the deployment of manpower exclusively for meals.