식품 매개 식중독의 원인 및 국내․외 발생현황

• 영문명: Pathogenic agents and outbreak of foodborne diseases at home and abroad
• 발행기관: 한국예방수의학회
• 저자명: 이후장(Hu Jang Lee)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.32, No.1, 81~89쪽, 전체 9쪽
• 주제분류: 의약학 > 면역학
• 파일형태: PDF
• 발행일자: 2008.06.30

영문 초록

Foodborne disease is any illness resulting from the consumption of food. The most cases of foodborne disease are caused by a variety of foodborne pathogenic bacteria, viruses, prions or parasites contaminated food. Usually, such contamination arises from improper handling, preparation, or food storage. In the present age, many outbreaks of foodborne diseases within a small community may now take place on global dimensions through rapid globalization of food production and trade. In the year 2000, it has been estimated that about 2.1 million people died from diarrhoeal diseases in the world. In Korea, about 11,000 foodborne diseases or cases were estimated to occur at 2006. Every year, about 76 million foodborne diseases, 2 million foodborne diseases, and 750,000 foodborne cases are occurred in the United States, in the United Kingdom, and in France, respectively. Food contamination creates an enormous social and economic strain on societies. According to Korean Health Industry Development Institute, foodborne diseases are estimated to cause the social and economic loss of 1.3 trillion won annually in Korea. In the U.S., foodborne diseases are estimated to cost up to US $35 billion annually in medical costs and lost productivity. To prevent for foodborne disease, it must be able to know the origin of the ingredients and where and when it was processed. Also, HACCP and cold chain system are enforced for food safety.

목차

서 론

식품매개 식중독

식품 매개 식중독의 특징

식품 매개 식중독의 병원성 요인

세계화에 따른 식중독의 위험성

국․내외 식품매개 식중독 발생 통계

식중독 발생 형태

결 론

참고문헌

키워드

foodborne disease food safety food contaminants prevention