한국 및 유사한 식품 문화를 가진 동아시아 인접국의 세균성 식중독 분포 비교분석(2010~2020)

초록

East Asian countries share similar food cultures, with rice as a staple, yet the incidence of foodborne diseases can vary across these nations. This study investigated the primary causes and pathogenic bacteria responsible for foodborne illnesses in East Asian countries, focusing on Korea, Japan, China, and Taiwan. For foodborne disease-related data (2010~2020), Korea, Taiwan, and Japan utilized government website information, while China relied on published articles. In Korea, Japan, and Taiwan, bacteria and viruses accounted for the largest proportion of foodborne illnesses. However, in China, bacteria were the most prevalent, followed by fungi (primarily poisonous mushrooms), with viruses accounting for a significantly lower percentage at 0.03%. In Korea, the main causes were pathogenic Escherichia coli (28.50%), norovirus (19.14%) and Salmonella spp. (14.11%), while in Japan, norovirus (53.53%) and Campylobacter jejuni/coli (10.16%) were the leading causes, indicating variations in the distribution and proportions of bacteria responsible for foodborne diseases. In China, during the study period, 39,311 cases of illness related to poisonous mushrooms were reported, making up 14.05% of all cases, the highest proportion. Apart from fungi, Salmonella spp. (10.85%) and Vibrio parahaemolyticus (9.82%) were also common. In Taiwan, norovirus (30.54%), rotavirus (17.41%), and Bacillus cereus (16.78%) were particularly prevalent, with rates higher than those of other countries. These findings indicate that despite similarities in food culture, notable differences exist in the causes of foodborne diseases among these countries, underscoring the need for further research into these variations.

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