• Journal of Food Hygiene and Safety
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• v.11 no.4
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• pp.277-285
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• 1996

Retrospective study on the comparison of outbreaks of food poisoning for food hygiene in Korea and Japan. The average value of morbidity rate by year in Korea during the period of 1971 to 1992 was 2.9 per 100,000 population, and that of Japan was 29.1. The mean value of mortality rates in case of food poisoning by year in Korea was 2.33%, and that of Japan was 0.07%. When compared the rates of morbidity and mortality between Korea and Japan during the same period, the morbidity rates of Japan were much higher than those of Korea (p<0.01). However, mortality rate of patients in Korea were much higher then those of Japan(p<0.01). Resulting from comparative observation of food poisoning by preparing facilities between Korea and Japan. The highest list the places where the outbreaks occurred was home-made foods accounted for 48.8% of the total cases in Korea and that of Japan was restaurants accounted for 33.0%. Causative foods in Korea, the most common incrimination vehicles were seafood, meat and animal products and grain and vegetables, including mushroom. However, in the case of the common incrimination vehicles Japan were unknown and other foods, seafood, vegetables and meat and animal products etc.. Food poisoning of pathogenic substance in Korea were 60.9% of bacterial food poisoning of the total cases showing that Vibrio species, Salmonella spp., Staphylococcus spp., pathogenic E. coli, Clostridium spp. and other spp. were 33.3%, 26.2%, 16.3%, 5.3%, 0.4% and 18.5%, respectively. On the other hand, in Japan, major causes were Vibrio spp. (45.7%), Staphylococcus spp. (23.7%), Salmonella spp. (16.8%), pathogenic E. coli (3.8%), Clostridium spp. (0.2%) and other spp. (9.6%).

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.248-253
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• 2011

KFDA compiles the statistical data of food poisoning outbreaks two or more persons since 2002 in Korea and release them to the public on the web. There is a gap of outbreak number between the real situation and the reports. To reduce the gap, addition of sporadic individual case of food poisoning may be one of the solution method. The statistical data of Japan where food consumption pattern is similar to Korea, were used in this study to compare the ratio and the pattern between the outbreak cases two or more persons and individual cases. By doing so, the data of Japan regarding to outbreak cases two or more persons will be comparable to that of Korea. The data of 2002 and 2003 in Japan showed that sporadic individual cases were 43.3% in the total food poisoning cases. The individual cases occurred highly in unknown places (90-92.3%) and home (6.2-8.5%) whileas the outbreaks two or more persons occurred mostly in the place of restaurants (46.6-50.l%) and inns (9.2-9.8%). The food-borne pathogens attributed to the individual cases were C. jejuni (51.9%), Salmonella spp. (35.3%), and V. parahaemolyticus (9.8%) while those to the outbreak cases two or more persons were norovirus (31.3%), Salmonella spp. (20.8%), C. jejuni (15.5%) in Japan. The data of 2002-2009 between Korea and Japan showed the outbreak case report rate was 1:1.5 based on the total population number.