Open AccessA review of food poisoning caused by local food in Japan
Author(s) -
Watari Takashi,
Tachibana Takayuki,
Okada Azusa,
Nishikawa Kasumi,
Otsuki Kazuya,
Nagai Nobuhiro,
Abe Haruki,
Nakano Yasuhisa,
Takagi Soshi,
Amano Yu
Publication year - 2021
Publication title -
journal of general and family medicine
Language(s) - English
Resource type - Journals
ISSN - 2189-7948
DOI - 10.1002/jgf2.384
Subject(s) - medicine , food poisoning , diarrhea , narrative review , fresh food , environmental health , food science , pathology , intensive care medicine , chemistry , shelf life
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.