A review of food poisoning caused by local food in Japan

• Published in: Journal of general and family medicine Vol. 22; no. 1; pp. 15 - 23
• Main Authors: Watari, Takashi, Tachibana, Takayuki, Okada, Azusa, Nishikawa, Kasumi, Otsuki, Kazuya, Nagai, Nobuhiro, Abe, Haruki, Nakano, Yasuhisa, Takagi, Soshi, Amano, Yu
• Format: Journal Article
• Language: English
• Published: Japan John Wiley & Sons, Inc 01.01.2021; John Wiley and Sons Inc
• Subjects: Abdomen; Arthritis; Bacterial infections; Campylobacter; Diarrhea; E coli; Endoscopy; Epidemiology; Fever; Food contamination & poisoning; food poisoning; Infections; Japanese local food; Medical diagnosis; Pain; Parasites; Pathogens; Physicians; Review; sashimi; sushi; Toxins; Viral infections; Japan; sushi; sashimi; Japanese local food; food poisoning
• ISSN: 2189-7948; 2189-6577; 2189-7948
• DOI: 10.1002/jgf2.384

Increasingly popular worldwide, Japanese cuisine includes several raw preparations such as sashimi and sushi; however, limited information on food poisoning from Japanese local food is available in English literature. Without appropriate knowledge, physicians may underdiagnose traveler's diarrhea among people returning from Japan. To provide accurate information to primary care physicians worldwide, we conducted a narrative review on food poisoning research published in Japanese and English over the past four years, considering the frequency and clinical importance of various presentations. A map of representative food poisoning caused by local food in Japan. The causes of food poisoning range from chemicals and natural toxins to pathogens such as bacteria and viruses, but can be broadly divided into bacterial, viral, parasitic, natural toxin, and five others. Of these, bacterial infection is the most common, followed by viral and parasitic infections in Japan.