Characteristics of Settings and Etiologic Agents of Foodborne Disease Outbreaks—China,2020

查看全文 作　　者：Hongqiu [1]Li;Weiwei [1]Li;Yue [2]Dai;Yuyan [3]Jiang;Junhua [4]Liang;Santao [5]Wang;Maoqiang [6]Zhuang;Zheng [7]Huang;Lizi [8]Xu;Bo [9]Xue;Jikai [1]Liu;Haihong [1]Han;Sara [10]M.Pires;Ping [1]Fu;Yunchang [1]Guo

机构地区：[1]National Health Commission Key Laboratory of Food Safety Risk Assessment,China National Center for Food Safety Risk Assessment,Beijing,China;[2]Jiangsu Provincial Center for Disease Control and Prevention,Nanjing,Jiangsu,China;[3]Guangxi Center for Disease Prevention and Control,Nanning,Guangxi Zhuang Autonomous Region,China;[4]Guangdong Provincial Center for Disease Control and Prevention,Guangzhou,Guangdong,China;[5]Shanxi Provincial Center for Disease Control and Prevention,Taiyuan,Shanxi,China;[6]Shandong Center for Disease Control and Prevention,Jinan,Shandong,China;[7]Fujian Provincial Center for Disease Control and Prevention,Fuzhou,Fujian,China;[8]Anhui Provincial Center for Disease Control and Prevention,Hefei,Anhui,China;[9]Shaanxi Provincial Centre for Disease Control and Prevention,Xi'an,Shaanxi,China;[10]National Food Institute,Technical University of Denmark,Lyngby,Denmark.

出　　处：《China CDC weekly》索引2021年第3卷第42期,共5页

基　　金：Supported by The National Key Research and Development Program of China(Grant number 2017YFC1601502). 摘　　要：Introduction:Foodborne diseases are a growing public health problem and have caused a large burden of disease in China.This study analyzed epidemiological characteristics of foodborne diseases in China in 2020 to provide a scientific basis for prevention and control measures.Methods:Data were collected from 30 of 31 provincial-level administrative divisions(PLADs)in the mainland of China,excluding Xizang(Tibet)Autonomous Region,via the National Foodborne Disease Outbreaks Surveillance System・The number and proportion of outbreaks,illnesses,hospitalizations,deaths by setting,pathogen-food category pairs and etiology were calculated.Results:In 2020,7,073 foodborne disease outbreaks were reported,resulting in 37,454 illnesses and 143 deaths.Among the identified pathogens,microbial pathogens were the most common confirmed etiology,accounting for 41.7%of illnesses.Poisonous mushrooms caused the largest proportion of outbreaks(58.0%)and deaths(57.6%).For venues where foodborne disease outbreaks occur,household had the highest number of outbreaks(4,140)and deaths(128),and catering service locations caused the largest proportion of illnesses(59.9%).Outbreaks occurring between June and September accounted for 62.8%of total outbreaks.Conclusions:Foodborne disease outbreaks mainly occurred in households・Microbial pathogens remained the top cause of outbreak-associated illnesses.Poisonous mushrooms were ranked the top cause of deaths in private homes in China.The supervision and management of food safety and health education should be strengthened to reduce the burden of foodborne diseases・Publicity should be increased to reduce the incidence of mushroom poisonings in families,and supervision and management of food should be strengthened to reduce microbial contamination. 关键词：STRENGTHENED MAINLAND PREVENTION

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Characteristics of Settings and Etiologic Agents of Foodborne Disease Outbreaks—China,2020

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