Behavioral Ethics and the Incidence of Foodborne Illness Outbreaks

2020 ◽  
Author(s):  
Harvey S. James ◽  
Michelle S. Segovia
Keyword(s):  
Foodborne Illness ◽  
Behavioral Ethics ◽  
Foodborne Illness Outbreaks

PP203-MON: Foodborne Illness Outbreaks in Mali

2014 ◽  
Vol 33 ◽  
pp. S204
Author(s):  
H. Hami ◽  
T. Diallo ◽  
A. Maïga ◽  
A. Mokhtari ◽  
R. Soulaymani-Bencheikh ◽  
...  
Keyword(s):  
Foodborne Illness ◽  
Foodborne Illness Outbreaks

Foodborne Illness Outbreaks in Korea and Japan Studied Retrospectively

2001 ◽  
Vol 64 (6) ◽  
pp. 899-902 ◽  
Author(s):  
WON-CHANG LEE ◽  
MYEONG-JIN LEE ◽  
JIN-SUK KIM ◽  
SOON-YOUNG PARK
Keyword(s):  
Case Fatality Rate ◽  
Case Fatality ◽  
Climatic Conditions ◽  
Foodborne Illness ◽  
Food Sources ◽  
Fatality Rate ◽  
Salmonella Spp ◽  
Food Borne ◽  
Food Borne Illness ◽  
Foodborne Illness Outbreaks

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%. Food-borne 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.

Sign in / Sign up

Export Citation Format

Share Document