Abstract
In Japan during 2016, a total of 1,139 outbreaks of foodborne disease (involving 20,252 patients) was reported to the Ministry of Health, Labour and Welfare. The individual pathogens implicated were Norovirus 31.1%, Campylobacter spp. 29.8%, Staphylococcus aureus 3.2%, Clostridium perfringens 3.2%, Salmonella spp. 3.2%, Enterohemorrhagic Escherichia coli 1.2%, Vibrio parahaemolyticus 1.1%, and all others less than 1.0%.
Foodborne disease is caused by consumption of contaminated food when food has been contaminated with environmental microflora at the food-gathering and the food-producing periods. Furthermore, food may be contaminated with food handler's microflora at the food-processing period. When temperature control is unsuitable, the contaminated microflora will grow.
Foodborne disease is any illness resulting from the food spoilage or pathogenic bacteria, viruses or parasites that contaminate food. Common symptoms of foodborne diseases are nausea, vomiting, stomach cramps, and diarrhea. However. symptoms vary depending on the pathogen. The incubation period ranges from hours to days, depending on the pathogen and the amount of consumption. In this article, nine pathogens are reviewed.
To prevent foodborne disease, the following steps will help keep food safe: keep food clean, separate raw and cooked foods, cook thoroughly, keep food at the safe temperature, use safe water and raw materials, and do not cook if you are sick.
