Food poisoning is one of the major public health problems. Prevention is better than cure.
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- Winifred Blair
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1 Focused Issue of This Month Strategies for Prevention of Food Poisoning ByungChul Chun, MD. Department of Preventive Medicine, Korea University College of Medicine chun@korea.ac.kr J Korean Med Assoc 2007; 50(7): 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 multidisciplinary level, especially public health. Keywords : Food poisoning; Prevention; Prevention model; Primary; Secondary and tertiary prevention; Food hygiene 606
2 Strategies for Prevention of Food Poisoning Table 1. Conceptual model for prevention of food poisoning Prevention Levels Target levels Examples of Activities Primary Prevention Agent Keep food from contamination Avoid exposure of contaminated food to hosts Host Individual Health promotion Population Health promotion, specific prevention Environment Socioeconomic Policies & laws Physicalbiological Cold chain, air temperature Secondary Prevention Individual Early detection of diseases, early treatment Population Early detection of epidemics, early intervention Tertiary Prevention Individual Prevention of complications (treatment of ill patients) Population Effective outbreak management to reduce the social impact 607
3 Chun BC 608
4 Strategies for Prevention of Food Poisoning 609
5 Chun BC Table 2. 5 keys to safer food manual, WHO Keys Keep Clean Seperate Raw and Cooked Cook Thoroughly Keep Food at Safe Temperature Use Safe Water and Raw Materials Core Information Wash your hands before handling food and often during food preparation Wash your hands after going to the toilet Wash and sanitize all surfaces and equipment used food preparation Protect kitchen areas and food from insects, pests and other animals Seperate raw meat, poultry and seafood from other foods Use separate equipment and utensils such as knives and cutting boards for handling raw foods Store food in containers to avoid contact between raw and prepared foods Cook food thoroughly, especillay meat, poulty, eggs and seafood Bring food like soups and stews to boiling to make sure that have reached 70. For meat and poultry, make sure that juices are clear, not pink. Ideally use a thermometer Do not leave cooked food at room temperature for more then 2 hours Refrigerate promptly all cooked and perishable food (preferably below 5 Keep cooked food poisoning hot(more than 60 prior to serving Do not store food too long even in the refrigerator Do not thaw frozen food at room temperature Use safe water or treat it to make it safe Select fresh and wholesome foods Choose foods processed for safety, such as pasteurized milk Wash fruits and vegetables, especially if eaten raw Do not use food beyonds its expiry date WHO. Five keys to safer food manual Available at cited in July 5th
6 Strategies for Prevention of Food Poisoning 11. Preventive medicine textbook committee eds. Preventive medicine. Seoul: GyeChuk Publishing, 2006: Korea Food and Drug Administration. Educational hompage for prevention of food poisoning. Available at go.kr/ ; cited in June 5th, Kim, JS. Principles of epidemiology. 4th Ed. Seoul: Shin Gwang Publishing., 2001: Centers for Disease Control and Prevention. FoodNet surveillance report for Available at /foodnet/reports.htm; cited in June 5th, Bahk GJ. The development of estimate model of social economic 611
7 Chun BC costs and estimates socioeconomic effect. The Annual Report of KFDA, 2000; 15: Centers for Disease Control and Prevention. Updated guidelines for evaluating public health surveillance system. MMWR 2001; 50 RR13: Korea Food and Drug Administration. Standard Textbook for education of food poisoning prevention. 2nd Ed. KFDA, World Health Organization. Five keys to safer food manual Available at cited in June 5th Korea Food and Drug Administration. Statistics of food poisoning outbreak Available at ; cited in June 5th, Peer Reviewer Commentary 612
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