Abstract
From 2002 to 2011, total numbers of food poisoning incidents were 1, 048 to 1, 850. Total numbers of food poisoning patients were 20, 249 to 39, 026. The morbidity rates were 15. 9 to 30. 5 per 100, 000.
In 2002-2011, food poisoning caused by Enterohemorrhagic Escherichia coli were 12 to 27 incidents and 70 to 928 patients. Food poisoning caused by Campylobacter jejuni⁄coli were 337 to 645 incidents and 2, 092 to 3, 439 patients. In food poisoning due to norovirus, 268 to 499 incidents and 7, 961 to 27, 616 patients were reported.
Cooking meats are the most important to prevent food poisoning caused by Enterohemorrhagic E.coli and C.jejuni⁄coli. In food poisoning due to norovirus, washing hands is the most important as preventive.
