Recently pathogenic E. coli is one of the main foodborne pathogens resulting in many patients in Korea. To understand the characteristics of pathogenic E. coli outbreaks in Korea, the epidemiological investigation reports of pathogenic E. coli outbreak in 2009 (41 reports) and in 2010 (27 reports) were collected in the web site of the Korea Centers for Disease Control and Prevention, reviewed and analysed in this study. The main places of the pathogenic E. coli outbreaks were food catering service area (64.8%) and restaurants (25.0%). The main type of the pathogens were EPEC (44.7%) and ETEC (34.2%). EAEC and EHEC was responsible for 10.5 and 9.2%, respectively. Eight of 68 outbreak cases were caused by more than 2 types of pathogenic E. coli which implicates the complicated contamination pathways of pathogenic E. coli. The incidence rate of pathogenic E. coli was 33.6 ± 30.5% and the main symptoms were diarrhea, stomach ache, nausea, vomiting, and fever etc. The two identified food sources were identified as frozen hamburger pattie and squid-vegetable mixture. To improve the food source identification by epidemiological investigation, food poisoning notification to the agency should not be delayed, whole food items attributed the outbreak should be collected and detection method of the various pathogenic E. coli in food has to be improved. In conclusion, the characteristics between the EHEC outbreaks in the western countries and the EPEC or ETEC outbreaks in Korea needs to be distinguished to prepare food safety management plan. In addition, the development of the trace back system to find the contamination pathway with the improved detection method in food and systemic and cooperative support by the related agencies are necessary.

ABSTRACT
 서 론
 재료 및 방법
  자료 수집
  역학조사 보고서 분석을 위한 식중독 발생인자 분류
  역학조사 보고서 분석을 위한 요소 분석
 결과 및 고찰
  병원성 대장균 식중독의 발생장소, 발생 시기, 발생 원인균, 발생률 분석
  식중독 발생 신고 지연이 식품에서 병원성 대장균 원인균규명에 미치는 영향
  보존식 확보 유무가 식품에서 원인균 규명에 미치는 영향
  병원성 대장균 원인조사 규명에 대한 역학 조사반 의견종합
  병원성 대장균 식중독 역학조사 개선 방안
 감사의 글
 요 약
 참고문헌

• 이종경(한양여자대학 식품영양과, Department of Food and Nutrition, Hanyang Women’s University) | Jong-Kyung Lee Correspondence to
• 박인희(한양여자대학 식품영양과, Department of Food and Nutrition, Hanyang Women’s University) | In-Hee Park
• 윤기선(경희대학교 식품영양학과, Department of Food and Nutrition, Kyunghee University) | Kisun Yoon
• 김현정(한국식품연구원 안전유통연구단, Safety, Distribution and Marketing Research Group, Korea Food Research Institute) | Hyun Jung Kim
• 조준일(식품의약품안전청 식품의약품안전평가원 미생물과, Food Microbiology Division, National Institute of Food & Drug Safety Evaluation, Korea Food & Drug Administration) | Joon-Il Cho
• 이순호(식품의약품안전청 식품의약품안전평가원 미생물과, Food Microbiology Division, National Institute of Food & Drug Safety Evaluation, Korea Food & Drug Administration) | Soon-Ho Lee
• 황인균(식품의약품안전청 식품의약품안전평가원 미생물과, Food Microbiology Division, National Institute of Food & Drug Safety Evaluation, Korea Food & Drug Administration) | In-Gyun Hwang