Home > Disease Alerts > Food Poisoning in Thailand, Situation Update, No. 5 (2017)

Food Poisoning in Thailand, Situation Update, No. 5 (2017)


A total of 70,957 cases with zero deaths have been notified throughout the country between 1 January to 14 August 2017. The Morbidity Rate (MR) equals to 108.45 per 100,000 population. Reported cases were Thai (98.5%), Other (0.7%), Burmese (0.5%), Cambodia (0.2%), and Laos (0.1%).

Top 5 provinces notified with the highest Morbidity Rates were as follows:
Lamphun (276.65 per 100,000 population)
Roi Et (268.91 per 100,000 population)
Ubon Ratchathani (241.65 per 100,000 population)
4. Mahasarakam (232.08 per 100,000 population)
5. Khon Kaen (221.12 per 100,000 population)

Most cases were reported from the
Northeastern Region (MR = 151.81 per 100,000 population), followed by the Northern Region (MR = 141.60 per 100,000 population), the Central Region (MR = 77.45 per 100,000 population), and the Southern Region (MR = 37.90 per 100,000 population).

Data : Bureau of Epidemiology, Department of Disease Control


A variety of bacteria and viruses can cause food poisoning, also known as foodborne illness. Most food poisonings come from bacterial infection. Besides, other pathogens, such as fungi and parasites, natural toxins and harmful chemicals contaminate in food may also cause foodborne illnesses. Although, food poisoning symptoms vary depending on different causes of infection, common symptoms are diarrhea, nausea, vomiting, fatigue, and, may be, fever and abdominal cramps.  

Food poisoning is preventable. Basic measures you can take to prevent contracting bacterial or viral food poisoning include washing your hands with soap and water for at least 20 seconds. Scrub between fingers, on the backs and around the wrists of your hands. Do not prepare food for any person if you have diarrhea. Properly handling, cleaning, storing, and cooking foods. Cook food & reheat cooked food thoroughly. Refrigerate raw food, cooked and perishable foods promptly. Wash fruits & vegetables well before eating or cooking and especially, if eaten raw.

For more information
 on Foodborne Germs and Illness; Prevention of Foodborne Disease, please visit the Websites

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