• Journal of Food Hygiene and Safety
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• v.2 no.4
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• pp.215-237
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• 1987

This study was conducted to prepare some information about food poisoning outbreaks in Korea. In this study, all reported data were reviewed, but the data during recent ten years (1977-1986) were mainly analyzed because of data shortage. We used three year moving averages in order to investigate the trend to food poisoning outbreaks, by year, foodborne pathogens, specific foods, and place food contaminated or mishandled.

• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.300-309
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• 2022

This study analyzed food poisoning articles in the Joseonwangjosillok to acquire historical evidence. The study method used case studies from the textual content of the Joseonwangjosillok. In all, there were fifteen cases of food poisoning in spring (60%), four cases in summer (16%), five cases in fall (20%), and 1 case during winter (4%). Most cases of food poisoning occurred during spring, followed by fall, then summer, and the least during winter. Foods that caused poisoning were as follows: twelve cases of seafood (48%), three cases of vegetables (12%), two cases of meat (8%), and eight cases of poisonous food (32%). Maximum cases pertained to seafood poisoning, which also spiked during spring. This could be attributed to the increased number of planktons as the sea temperature rose during spring. Due to the increased plankton, shellfish absorbed more toxins. The consumption of increasingly toxic shellfish resulted in more cases of food poisoning. The food poisoning frequency was the most severe during the 18th century, followed sequentially by the 15th, 16th, and 17th centuries, and was the least severe during the 19th century. Joseonwangjosillok showed that food poisoning cases happened most during social events where many guests or family members gathered to eat.

• Journal of Industrial Convergence
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• v.17 no.3
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• pp.9-16
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• 2019

In this study, we wanted to analyze the causes of food poisoning and its major occurrence in September 2018 and analyze the relevance of the HACCP certification system to report the correlation. Based on three-year food poisoning cases and causative substances data, and big data on HACCP certification companies and food poisoning frequency, Hygiene 1: 'Salmonella would have spread through school food processing medium.' Hypothesis 2: The difference in the number of food poisoning cases in the last three years as the number of HACCP certifier increases, the number of food poisoning cases will be verified and the cause of food poisoning in September 2018. Studies show that the food poisoning in September 2018 was caused by salmonella bacteria and that outsourced food provided through school meals was the cause. It was also shown that the expansion of HACCP certification did not significantly contribute to the reduction of food poisoning. Therefore, the management operation measures were proposed as a solution to prevent salmonella and to become HACCP certification that could reduce food poisoning.

• Journal of Environmental Health Sciences
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• v.45 no.6
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• pp.622-629
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• 2019

Objectives: The occurrence of norovirus food poisoning in South Korea has been reported since 2003. This study was performed to investigate the characteristics of norovirus food poisoning outbreaks in Korea from 2006 to 2015 and to analyze the relationship between these outbreaks and climate factors. Methods: Data on norovirus food poisoning outbreaks were obtained from the Korea Ministry of Food and Drug Safety. Data on climate factors were obtained from the Korea Meteorological Administration. Frequency analysis and Pearson's correlation analysis were adopted for this study. Results: During the study period, norovirus was the greatest contributing factor of food poisoning outbreaks. Approximately half of the outbreaks of norovirus food poisoning occurred in winter. Average temperature, highest and lowest temperatures, precipitation, number of days with rainfall, and humidity all had a significant negative correlation with monthly number of outbreaks of norovirus food poisoning (p<0.05). Among these, the lowest and average temperature showed higher correlation coefficients. However, the sum of the outbreaks in spring and autumn was similar to that of winter, and more than one-third occurred in group meal-service settings, including school lunches. This was strongly assumed as the use of norovirus-contaminated groundwater for preparation of meals in some settings. Conclusion: The cold and dry of the winter season in Korea may assist the transmission of norovirus. Also, the use of groundwater in group meal service is suspected of inducing a larger scale of norovirus food poisoning. Both health authorities and community-based prevention and control measures are required to respond to these complex etiological outbreaks.

• Journal of Food Hygiene and Safety
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• v.5 no.4
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• pp.205-212
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• 1990

Data used for this analysis were 281 outbreaks of food poisoning, excluding single cases, reported during 1981-1989. Patient size of 10 persons or less occupied 38.0% of the out breaks. The most frequently isolated bacterial pathogen was Vibrio, 35.4% ; followed by Salmonella, 27.2% ; Staphylococcus , 17.7% ; Escherichia coli , 17.7%. Plant toxin occupied 64% of poisonous substances. Sixty-six percent of food poisoning reported in urban area resulted from meals consumed in food consumed at home. Raw and under-cooked seafoods were the major cousative foods in food service establishments. Pork which frequently serviced at home ceremonies wes the major causative food in rural area. Mushroom poisoning generally occurred during regular meals at home.

• Journal of Environmental Health Sciences
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• v.46 no.3
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• pp.353-358
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• 2020

Objectives: An outbreak of pathogenic Escherichia coli food poisoning in Korea was first reported in 1998. They have continued to occure since then. This study was performed to describe the long-term trend in pathogenic E. coli food poisoning occurrences in Korea and examine the relation with climate factors. Methods: Official Korean statistics on food poisoning outbreaks and meteorological data for the period 2002-2017 were used. Pearson's correlation analysis was employed to establish the relationship between outbreaks of pathogenic E. coli food poisoning and meteorological factors. The influence of meteorological factors upon the outbreaks was analyzed by regression analysis. Results: During the study period, pathogenic E. coli food poisoning ranked second for the number of outbreaks (excluding unknowns) and first for the number of cases. Average temperature, the highest and lowest temperatures, precipitation, number of days with rainfall, and humidity all had a significant correlation with monthly number of outbreaks of pathogenic E. coli food poisoning (p<0.001). It was found that the lowest and highest temperatures and precipitation had a significant influence on the monthly number of outbreaks of food poisoning (p<0.001). These variables together explained 42.1% of the total variance, with the lowest temperature having the greatest explanatory power. Conclusion: These results show that food poisoning incidences may have been influenced by climate change, especially warming. The results also suggest that pathogenic E. coli infections are now an important public health issue in Korea since it is one of the countries where climate change is occurring rapidly.

• Journal of the Korean Data and Information Science Society
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• v.23 no.6
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• pp.1117-1125
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• 2012

The occurrence of food poisoning is usually modeled by meteorological variables like the temperature and the humidity. In this paper, we investigate the relationship between food poisoning occurrence and climate variables in Korea and compare Poisson regression and autoregressive moving average model to select the forecast model. We confirm that lagged climate variables affect the food poisoning occurrences. However, it turns out that, from the viewpoint of the prediction, the number of previous occurrences is more influential to the current occurrence than meteorological variables and Poisson regression model is less reliable.

• 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.

• Journal of Environmental Health Sciences
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• v.46 no.2
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• pp.184-191
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• 2020

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.

• 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.