Epidemiological data on food poisonings in Japan focused on Salmonella, 1998–2004

Abstract

In Japan, the numbers and cases of food poisonings must be reported as required by the Food Sanitation Law. This paper focuses on Salmonella, one of the leading food-borne pathogens in Japan, and it analyses the reported food poisoning data to assess the nature of Salmonella-associated food-borne disease. Obviously, these data do not exactly reflect the burden of food-borne illness associated with Salmonella; however, trends in Salmonella food poisoning and implicated foods could be identified for the purpose of setting priorities to mitigate the risk of food-borne salmonellosis. Summary information of Salmonella food poisoning investigation reports submitted by health departments of all prefectures and major cities between January 1998 and December 2004 was analysed. Both the number of reports and the cases of Salmonella food poisoning decreased drastically from 1999 (831 Salmonella food poisoning reports with 11,877 cases) to 2001 (265 reports with 7011 cases), increased in 2002, and then decreased again in 2003 and 2004 (231 reports with 3793 cases in 2004). About 80% of the Salmonella food poisoning reports and cases were associated with Salmonella enteritidis throughout the study period. Food vehicles were identified in 17–25% of the Salmonella food poisoning reports. Between 1998 and 2002, 45–60% of the Salmonella food poisoning cases were associated with eggs; however, the percentage dropped to 24.2% in 2003. The number of Salmonella food poisoning reports associated with beef, pork and poultry meat, and raw vegetables, which have been frequently reported in other countries, were very limited. Among the identified locations of disease break outs, 30–49% occurred in restaurant settings and the percentage of cases in restaurants increased during the study period. Thirteen to 41% of the Salmonella food poisoning cases occurred within the home, and the percentage declined. Phage types 1 and 4 were the predominant S. enteritidis isolated in 1998 and 1999; however, PT6, 14b, 36 and 47 were equally common afterward. In conclusion, even though both the number of Salmonella food poisoning reports and cases decreased during 1998–2004, the number of reported human salmonellosis cases remained significant. To improve the efficiency of control measures, the food poisoning investigation system should be strengthened the better to cover sporadic cases and to improve the identification of implicated foods. This information will contribute to establishing evidence-based priorities for Salmonella risk mitigation strategies.

Keywords:

• Salmonella
• food poisoning
• outbreak