広島地方における魚介類による食中毒

概要

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In recent years the frequent occurrence of food poisoning in the Hiroshima region has been attracting attention. However, many of the instances of food poisoning have been small-scale, and the cause of the poisoning has not been clear in most cases. In this study, we conducted a survey to investigate the outbreak of food poisoning by fish and shellfish in the Hiroshima region. The results of the investigation showed that food poisoning was caused more often by shellfish than by fish. Poisoning by fish occurs most frequently in the summer, with mackerel being the most common cause. The etiologic agent is understood to be vibrio parahaemolyticus. Shellfish poisoning, on the other hand, is caused mainly by oysters in the winter season, and a small round structured virus (SRSV) is regarded as the etiologic agent. Concerning the preparation method, food poisoning was most frequent with vinegared oysters. However, even when oysters are fried, food poisoning can occur. Recently, contamination of Hiroshima Bay by sewage has been getting worse, and oysters are being polluted by SRSV and pathogenic bacteria originating in excrement. In order to prevent food poisoning, therefore, sufficient care should be taken when preparing oysters in the winter season.
広島文化学園大学の論文
2002-03-25