Foodborne Illness Outbreaks in Korea and Japan Studied Retrospectively

Abstract

The average prevalence of reported foodborne illness from 1981 to 1995 was 2.44 per 100,000 population in Korea, and 28.01 in Japan. The mean case fatality rate in Korea was 0.74% and in Japan, 0.03%. When both prevalence and case fatality rates in Korea and Japan were compared during the same period, the prevalence in Japan was much higher than that in Korea. However, the case fatality rate of patients in Korea was much higher than that in Japan. The distribution of monthly and seasonal patterns of foodborne illness outbreaks strongly indicate the outbreaks may be associated with climatic conditions, frequencies of national holidays, and vacation seasons. Comparison study indicates that the foodborne illness outbreaks in Korea most frequently involved homemade foods (47% of the total cases); in Japan, restaurants accounted for 31.3%. Foodborne illness cases of bacterial origin in Korea were 59.3% of the total and included Salmonella spp. (20.7%). Vibrio (17.4%), Staphylococcus (9.7%), pathogenic Escherichia coli (2.4%), and other species (9.1%); in Japan, 72.8% of the total cases and the majority of the bacterial foodborne illness was caused by Vibrio (32.3%), Staphylococcus (15.9%), Salmonella (14.2%), pathogenic E. coli (3.0%), and other species (7.2%). In conclusion, the outbreaks of foodborne illness in Korea and Japan may be mainly caused by improper food handling, and their occurrences may be differentiated according to food sources.

Temporal and Spatial Distribution Patterns of Potentially Pathogenic Vibrio spp. at Recreational Beaches of the German North Sea

“…At least 12 species of the Vibrio genus are potentially pathogenic to humans [1]. Particularly Vibrio parahaemolyticus and Vibrio vulnificus, but also Vibrio alginolyticus and Vibrio cholerae are known as causative agents of seawater-related illnesses, such as seafood poisoning in association with gastrointestinal infections [2][3][4] and infections of wounds and mucous membranes [5][6][7][8][9][10][11].…”

“…The main research questions were: (1) Do V. vulnificus and other potentially pathogenic Vibrio species occur in this area and are there species-specific distribution patterns? (2) What are the main environmental drivers shaping the Vibrio community in the area? (3) Are there species-specific responses to environmental drivers such as water temperature and salinity?…”

Time–temperature profiles of chilled ready-to-eat foods in school catering and probabilistic analysis of Listeria monocytogenes growth

“…These school-lunch systems are of particular interest, as young children are at relatively high risk of developing serious complications from exposition to foodborne hazards. The Japanese school lunch program constitutes an interesting case-study, intensively investigated by Michino and Otsuki (2000) and Lee et al (2001). From 1981 through 1995, 533 outbreaks of food poisoning in Japan occurred at schools, and concerned over 100.000 people (Lee et al, 2001).…”

“…The Japanese school lunch program constitutes an interesting case-study, intensively investigated by Michino and Otsuki (2000) and Lee et al (2001). From 1981 through 1995, 533 outbreaks of food poisoning in Japan occurred at schools, and concerned over 100.000 people (Lee et al, 2001). Michino and Otsuki (2000) identified the causative factors for 62 outbreaks of foodborne illnesses that occurred in Japanese school lunch facilities, from 1987 to 1996.…”

Pesquisa de Aeromonas spp., Vibrio spp. e da qualidade sanitária de peixes comercializados na cidade de São Paulo

“…Manipulação e preparação inadequadas, tempo de armazenamento e cozimento impróprios, assim como capacidade de refrigeração das geladeiras domésticas, podem atuar como fatores de proliferação desses microrganismos. Esse fato pode explicar a substancial proporção de doenças transmitidas por alimentos originadas em alimentos preparados em casa (KENNEDY et al, 2005, REDMOND e GRIFFITH, 2003LEE et al, 2001). No Brasil, as residências são os locais de maior ocorrência de surtos de DTA (48,5%), seguidas por restaurantes (18,8%) e escolas (11,6%) (CARMO et al, 2005).…”