An epidemiological study of food poisoning in Korea and Japan

International Journal of Food Microbiology

Volumn 29, Issue 2-3, 1996, Pages 141-148

  Lee, Won Chang ^a   Sakai, Takeo ^b   Lee, Myeong Jin ^c   Hamakawa, Masaaki ^b   Lee, Song Mog ^a   Lee, In Mo ^a  

^a Konkuk University   (South Korea)

^b NIHON UNIVERSITY   (Japan)

^c KOBE UNIVERSITY   (Japan)

Author keywords

Epidemiology; Food poisoning; Japan; Korea

Indexed keywords

BACTERIUM CONTAMINATION; CATERING SERVICE; CLOSTRIDIUM; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD POISONING; HUMAN; JAPAN; KOREA; MEAT; MORBIDITY; MORTALITY; MUSHROOM; REVIEW; SALMONELLA; SEA FOOD; STAPHYLOCOCCUS; VEGETABLE; VIBRIO;

ANIMALIA; BACTERIA (MICROORGANISMS); BASIDIOMYCOTA; CLOSTRIDIUM; ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS; VIBRIO;

EID: 0029882776     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(95)00075-5     Document Type: Review

References (8)

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2. JHWSA Japan (1991) The Yearbook of Japanese Health and Walfare Statistics Association, Tokyo, Japan.
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4. MHSA Korea (1991b) Statistical Yearbook of Acute Infectious Disease, Ministry of Health and Social Affairs, R.O. Korea.
5. MHW Japan (1990) Statistics of Food Poisoning in Japan 1990, Statistics and Information Department, Minister's Secretariet, Ministry of Health and Welfare, Japan.
6. NIH Korea (1993) Communicable Disease Monthly Report, National Institute of Health, Ministry of Health and Social Affairs of Republic of Korea, 4, pp. 49-60.
7. WHO (1956) Food Hygiene, Forth Report of the Expert Committe on Environmental Sanitation, WHO Technical Report No. 104.
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