Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.

Strategies for Prevention of Food Poisoning

Article information

J Korean Med Assoc. 2007;50(7):606-612
Publication date (electronic) : 2007 July 31
doi : https://doi.org/10.5124/jkma.2007.50.7.606
Byung-Chul Chun, MD
Department of Preventive Medicine, Korea University College of Medicine, Korea. chun@korea.ac.kr

Abstract

Food poisoning is one of the major public health problems. Prevention is better than cure. Prevention of food poisoning is a hardly achievable goal, if we misunderstand the complex causality of food poisoning. For example, food hygiene and food safety are essential components of prevention of food poisoning, but not all of the components. Especially a viewpoint of public health is needed to the prevention of food poisoning. I described the conceptual model of prevention of food poisoning; the primary, secondary, and tertiary prevention of food poisoning at the individual level and at the population level. In case of primary prevention strategy, I applied the epidemiologic triangle model to explore the causality of food poisoning. I found that the both secondary and tertiary prevention activities at the population level had been very poor. However, these activities are enormously important to the prevention and control of food poisoning. We should develop an integrated strategy for the prevention of food poisoning at the multi-disciplinary level, especially public health.

Keywords: Food poisoning; Prevention; Prevention model; Primary; Secondary and tertiary prevention; Food hygiene

References

1. Preventive medicine textbook committee. Preventive medicine 2006. Seoul: Gye-Chuk Publishing; 38–41.
2. Educational hompage for prevention of food poisoning. Korea Food and Drug Administration cited in June 5th, 2007. Available at http://fm.kfda.go.kr/.
3. Kim JS. Principles of epidemiology 2001. 4th Edth ed. Seoul: Shin Gwang Publishing; 35–50.
4. FoodNet surveillance report for 2004. Centers for Disease Control and Prevention 2004. cited in June 5th, 2007. Available at http://www.cdc.gov/foodnet/reports.htm.
5. Bahk GJ. The development of estimate model of social economic costs and estimates socio-economic effect. The Annual Report of KFDA 2000. 15776–777.
6. Centers for Disease Control and Prevention. Updated guidelines for evaluating public health surveillance system. MMWR 2001. 50(RR-13)1–35.
7. Korea Food and Drug Administration. Standard Textbook for education of food poisoning prevention 2006. 2nd Edth ed. KFDA;
8. Five keys to safer food manual. World Health Organization 2006. cited in June 5th 2007. Available at http://www.who.int/foodsafety/publications/consumer/manual_keys.pdf.
9. Statistics of food poisoning outbreak. Korea Food and Drug Administration 2006. cited in June 5th, 2007. Available at http://fm.kfda.go.kr/.

Article information Continued

Copyright © 2007 Korean Medical Association

Table 1

Conceptual model for prevention of food poisoning

Table 1