국내에서 보고된 동물성 식품 유래 식중독의 역학적 발생 특징

Characteristics of food poisoning outbreaks transmitted by foods of animal origin reported in Korea

Practical approach to assure food safety is to analyse the latent hazard factors throughout all procedures from production to consumption and to control the critical control points. This study was performed to understand the comprehensive hazards associated with foods of animal origin, using data analysis of food poisoning outbreaks reported in Korea. Data used for this analysis were 307 outbreaks reported during 1981~1993. Foods of animal origin caused 54.1% of all outbreaks. Death-to-patient ratio for animal foods was 7.8 per 1,000 patient compared to the ratio 17.6 per 1,000 patient for non-animal foods. The most frequently implicated animal foods were seafood 52.4% ; followed by pork 32.5%, chicken 6.6%, beef 4.8%, dairy foods 2.4%, and eggs 1.2%. Etiologic agent associated with foods of animal origin was bacteria 68.1%, chemical 8.4%, while bacteria 38.3%, chemical 40.4% for non-animal foods(p＜0.005). Among outbreaks due to bacterial agent, Vibrio occupied 25.3% ; followed by Salmonella 24.7%, Staphylococcus 9.6%, and E. coli 6.6%. Vibrio was mainly isolated from seafoods, Salmonella from pork, but Staphylococcus and E. coli isolated from most of foods of animal origin. Major causative food of chemical agent was swellfish, and other chemical toxin for shellfish and scombrotoxin were confirmed as potential agents. Bacterial food poisoning of animal food origin occurred at home 41.6%, cafeteria 18.6%, and restaurant 17.1%. Slices of pork was the major vehicle at home, and raw and/or cooked seafoods at cafeteria and restaurant. Most of the causative foods were taken during traditional ceremonies 33.6% and regular meals at cafeteria and home 26.5%.