@article{oai:suzuka.repo.nii.ac.jp:00001906,
 author = {櫻井, 秀樹 and Sakurai, Hideki},
 journal = {鈴鹿大学短期大学部紀要, Journal of Suzuka Junior College},
 month = {Mar},
 note = {平成12 年から平成26 年に発生した給食施設における食中毒の発生状況を検討した。平成8年の学校給食施設における腸管出血性大腸菌O157 による食中毒は全国で9,633 人の患者と5人の死者を出した。その後、早急に学校給食施設における衛生管理が根本から見直され、改善された結果、学校給食からO157 はほぼ排除され、学校給食における食中毒は減少した。近年の給食施設における食中毒病因物質の4割はウイルス、5割が細菌であった。特にノロウイルスは事件数298 件(39%)、患者数16153 人(43%)で最多である。細菌性病因物質ではサルモネラ属菌が最も多く、事件数171 件(22%)、患者数8,917 人(24%)でノロウイルスに次ぐ。学校給食施設において事件数最多の病因物質はウイルスが41 件(48%)で、すべてノロウイルスによる食中毒である。細菌性食中毒は29 件で35%を占め、その半数はサルモネラ属菌によるものであった。最近の食中毒の主流は従来よりも少数で食中毒を起こす、「感染型食中毒」であるため、調理施設・器具から食品への汚染、あるいは調理器具から従事者を介して食品を汚染する二次、三次汚染を防ぐことが重要である。以前から給食で発生しやすい、注意が必要といわれてきた海産魚によるヒスタミン中毒(アレルギー様食中毒)は今後、「つけない」、「増やさない」、「殺菌する」の他さらに有効な対策が検討されなければならないだろう。, The present study reviewed the out break situation of food poisoning in school meal facilities which occurred from 2000 to 2014. In 1996, the outbreak of food poisoning with enterohemorrhagic Escherichia coli O157 in school meal facilities affected 9,633 people across the nation and 5 people of those died. Immediately following the outbreak, the hygiene control systems in school meal facilities were reviewed promptly from the root. As the result O157 was virtually eliminated from school meals; incidence of food poisoning of school meals was effectively reduced. In recent years approximately 40 percent of food poisoning agents detected in meal facilities in recent years is viruses and about 50 percent is bacteria. The most popular disease agent among them is norovirus with 298 incidents (39%) and 16,153 patients (43%). Among bacterial disease agents, salmonella bacteria were ranked first with 171 incidents (22%) and 8,917 patients (24%), which were also the second to norovirus overall. The most popular disease agent in school meal facilities is viruses with 41 incidents (48%) and all of them were norovirus. There is 29 bacterial food poisoning and deal with 35 % the half of them depended on salmonella bacteria. As a majority of recent food poisoning is "infectious food poisoning," which may occur with a smaller amount of disease agent, it is important to take measures to prevent secondary and tertiary food contaminations from cooking facilities/equipment and/or cooks. The histamine poisoning due to the marine fish that has long been said to be incident in meal services and thus require attention (as with allergy-like food poisoning), further effective countermeasures should be developed in addition to "not using," "not increasing"and "sterilizing.", 5, KJ00010166959, 論文},
 pages = {49--60},
 title = {キュウショク シセツ ニ オケル ショクチュウドク ノ ケイコウ},
 volume = {36},
 year = {2016},
 yomi = {サクライ, ヒデキ}
}