• 한국환경보건학회지
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• 제45권6호
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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.

• 한국식품위생안전성학회지
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• 제2권4호
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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.

• 한국환경보건학회지
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• 제46권3호
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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.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• 한국식품위생안전성학회지
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• 제18권3호
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• pp.133-138
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• 2003

우리나라에서 1991년부터 2002년 사이의 복어독 중독 발생상황에 대하여 신문에 보도된 내용을 검색하여 정리하고 특성을 분석하였다. 조사기간 중 우리나라에서는 총 32건의 복어독 중독사고가 발생하여, 111명이 중독되었고 그 중 30명이 사망하여 27.0%의 치사율을 나타내었으며, 연도에 따라 중독건수, 환자수 및 사망자수의 변동이 심하였다. 사망자는 29세 이상의 남성이 대부분을 차지하였다. 식중독 발생건별 환자수를 보면 4인 이하의 소규모 중독사건이 전체 발생건수의 75.0%인 24건을 차지하였고, 식중독 통계 집계기준인 5인 이상의 집단 식중독은 8건에 지나지 않았다. 우리나라에서 복어독 중독 발생건수의 59.4%(19/32)가 11월부터 익년 1월 사이에 발생하였고, 이 시기의 환자수 및 사망자수 또한 각각 65.8%(73/111), 66.7%(20/30)로 나타나 복어중독은 겨울철에 집중되었다. 지역적으로는 발생 건수의 75.0%(24/32)가 부산, 경남, 전남, 제주 등 남해안 지역에서 집중적으로 발생하였다. 섭취장소별로는 총 32건 중 18건(56.3%)이 선박에서 발생하였고, 가정에서 8건(25.0%)이 발생하였으며, 음식점에서 발생한 것은 5건(15.6%)이었다. 복어독 중독의 가장 중요한 원인 음식물은 국(탕 포함)으로 발생건수의 68.8%(22/32), 환자수의 64.0%(71/111), 사망자의 66.7%(20/30)를 차지하였고, 그 외 찜, 회, 내장탕, 알 등도 원인이 된 경우가 있었다.

• 한국환경보건학회지
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• 제46권2호
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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.

• 응용통계연구
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• 제26권6호
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• pp.923-932
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• 2013

이 논문에서는 우리나라에서 발생하는 원인균별 식중독 발생건수를 예측하는 방법을 제안한다. 우리나라에서 보고되는 주별 식중독 발생 건수를 원인균로 나누면 자료에 많은 0의 관측값이 포함되어 있으며 식중독 발생 간에 종속성을 가진다. 이 현상을 모형화하기 위해 이 논문에서는 전체 식중독 건수를 자기회귀모형으로 예측하고 원인균별 식중독 발생 확률을 다범주 로짓모형으로 추정한다. 예측된 식중독 건수와 추정된 원인균별 식중독 발생 확률을 곱하여 원인균별 식중독 발생건수를 예측한다. 제안된 방법의 타당성을 확인하기 위해 평균제곱오차와 평균절대편차를 이용하여 제안 방법과 영과잉모형을 비교해 본다.

• 한국식품위생안전성학회지
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• 제5권4호
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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.

• 한국식품위생안전성학회지
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• 제11권4호
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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%).

• 한국식품위생안전성학회지
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• 제16권4호
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• pp.280-294
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• 2001

지난 20년간 우리나라의 식중독발생건수가 계속적으로 증가하였음에도 불구하고, 이를 해결하기 위한 대책마련은 미흡한 실정이었다. 식중독사고는 국민건강에 악영향을 줄뿐만 아니라 심한 경우에는 국민의 목숨을 앗아가므로. 이 문제를 법적 조치만으로 해결하기보다는 업계종사자 및 국민들을 대상으로 하는 교육을 통하여 좀더 효과적으로 해결해 나가야만 한다. 따라서, 본 연구는 최근 우리나라의 식중독 발생현황을 모니터링하고 그 경향을 분석함으로써 문제점을 발견하고 그 해결 방안을 제시하며, 아울러 지역공중위생수준의 향상과 국민의 건강증진 및 보건에 대한 의식수준의 향상을 목적으로 최근 10년간(1991∼2000년)의 국·내외 학회지와 관련기관의 연구보고서를 근거로 하여 우리나라 식중독 발생현황을 원인균별, 원인식품별, 원인시설별로 분석하였다. 먼저 전체적인 식중독발생에 있어서, 우리나라의 식품위생수준이 예전에 비해 전반적으로 향상되었음에도 불구하고 식생활 형태의 변화로 식중독 발생은 해마다 증가하고 사건당 발생환자수 역시 90년도에 20명 정도였던 것이 2000년에 이르러서는 3.5배인 69.8명에 가까워져 식중독 발생이 점차 집단화 및 대형화되고 있음을 알 수 있었다. 월별 식중독 발생양상은 97년도 이전까지는 기온이 높은 5∼9월의 하절기에 집중적으로 식중독이 발생하였으나, 98년과 2000년에 들어서는 식중독발생 범위가 하절기뿐만 아니라 연중 꾸준히 발생하고 있다. 한편, 지난 10년간 우리나라에서 발생한 식중독의 주요 원인균은 살모넬라균과 황색포도상구균 및 장염비브리오균이었고 이 세가지 균이 우리나라 식중독 사고발생의 85∼90%를 차지하고 있다. 주요 식중독 원인식품으로는 육류 및 그 가공품, 어패류 및 가공품, 김밥과 도시락 같은 복합조리식품을 들 수 있으며, 이로 인한 사건수나 환자수도 지속적으로 증가하고 있는 실정이다. 육류에 있어서는 돼지고기와 닭고기가 원인인 경우가 많고 어패류에 있어서는 회의 섭취가 주요원인이 되고 있다. 또한 김밥과 도시락 같은 복합조리식품에 의한 식중독발생은 90년대에 들어 중·소규모의 도시락 제조업체와 외식업체의 수가 늘어났기 때문이다.