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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.1
- 수록면
- 184 - 189 (6page)
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초록· 키워드
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: Pathogenic microbial foodborne disease outbreaks (PMFBDOs) has increased in many countries, the boom in food service establishment is not matched by effective food safety and control. In this study, we investigation current state and epidemic aspects of FBDOs in Korea and Japan.In Korea, the average prevalence rate of foodborne disease (FBD) was 15.0 per 100,000 population and cases per outbreak of FBD was 57.0. During the same period in Japan, the prevalence rate showed an average of 24.9, and the cases per outbreak was 16 per case. When both prevalence rate and cases per outbreak were compared, the prevalence rate in Japan was much higher than in Korea (p<0.01). However, average cases per outbreaks of FBD in Japan was much lower than that in Korea (p<0.01). In Korea, prevalence of FBDs were more common in spring (p<0.01), while in Japan, more frequency in summer and winter (p<0.01). Outbreaks of FBD were happened largely through restaurant and school foods (32.0% and 27.5%) in Korea. In Japan, restaurant, home (23.7% and 12.1%), and cases of unknown causes of FBDs were 48.2%, respectively.Bacteria were the major causes of infection in both countries. The prevalence of PMFBDOs by Salmonella spp. Vibrio parahemolyticus and Staphylococcus aureus were more frequent in Korea, while those by Camphylobacter spp. and SRSV were more common in Japan. The causes by virus were more frequent in Japan (13.7%) than in Korea (7.7%).In conclusion, The prevalence of FBDs in Korea and Japan showed characteristic differences. Especially, the PMFBDOs in Korea and Japan. These results reflect cultural, food habit, handling and foodstuff, climate and geographical differences between two countries.
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참고문헌 (22)
참고문헌 신청
/ 1997 / The role of seafood in foodborne disease in the United States of America 16 : 620 ~ 640
/ 1998 / A general framework illustrating an approach to quantitativemicrobial food safety risk assessment 61 : 1212 ~ 1228
/ 1999 / Food-related illness and death in the UnitedStates 5 : 607 ~ 625
/ 2002 / Food Safety and Foodborne Illness (237)
/ 2004 / Studies on the food hygiene & safety knowledge, attitudes, and practice of kitchen employees in school food-service programs-part 1 30 : 173 ~ 183
/ 1998 / A general framework illustrating an approach to quantitativemicrobial food safety risk assessment 61 : 1212 ~ 1228
/ 1999 / Food-related illness and death in the UnitedStates 5 : 607 ~ 625
/ 2002 / Food Safety and Foodborne Illness (237)
/ 2004 / Studies on the food hygiene & safety knowledge, attitudes, and practice of kitchen employees in school food-service programs-part 1 30 : 173 ~ 183
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