Risk factors in causing outbreaks of food-borne illness originating in schoollunch facilities in Japan

We reviewed records of ail outbreaks of food-borne illnesses due to schooll unch in Japan from 1987 through 1996 to determine the risk factors causing these outbreaks. Major hazards in 269 outbreaks were Salmonella spp., Campy lobacter jejuni, Escherichia coli and Stapylococcus aureus. Foods including uncooked or partially cooked items, salad or egg products presented a high risk in 62 outbreaks with confirmed food sources. Contaminated food items were involved in 29 incidents (46.8%); storage of foods for an extended per iod before serving in 29 incidents (46.8%), inadequate cooking and cross co ntamination in 21 incidents (33.9%) each; infected employees in nine incide nts (14.5%).