Objective To analyze epidemiological characteristics of household foodborne disease outbreaks in China during 2010 – 2016 and to provide references for developing effective prevention and control strategies on foodborne disease outbreaks.
Methods We collected national data on household foodborne disease outbreaks reported to China National Foodborne Diseases Surveillance Network from January 1, 2010 through December 31, 2016, and analyzed spatial and temporal distribution, isolated pathogens, related food consumption, and associated factors of the outbreaks.
Results During the 7-year period, totally 5 197 household foodborne disease outbreaks were reported, involving 29 210 illnesses and 780 deaths, with a case fatality rate of 2.7%. The reported annual number of the outbreaks increased from 1 873 in 2010 to 7 842 in 2016. More outbreaks were reported during May – October in a year and in Southern China and the provincial level region with the highest number of reported foodborne disease cases was Yunnan province. The most frequently verified etiological factor of the outbreaks was consumption of poisonous mushroom, being attributed to 9 438 cases and 32.3% of all the cases and being the leading cause for the outbreaks from 2014 to 2016, and food contaminated by pathogenic organisms (to 8 277 cases and 28.3% of all the cases and the leading cause for the outbreaks from 2010 to 2013). Salmonella was the most frequently isolated pathogen (3 891 cases, 59.2% of the pathogens identified) for all the outbreaks. The most frequently verified food related to the foodborne disease cases was mushroom (9 592 cases, 32.8% of all the cases), followed by contaminated meat (4 854 cases, 16.6% of all the cases). Of all the foodborne disease cases reported, 7 901 cases (27.0%) were linked to multiple factors and 7 647 cases (26.2%) were induced by eating poisonous food by mistake.
Conclusion In China from 2010 to 2016, the incidence of household foodborne disease outbreaks is relatively high during May to October in a year and more outbreaks occurred in southern regions; intake of poisonous mushroom by mistake is a main cause of the reported household foodborne disease outbreaks.
【摘 要】 目的 分析中国 2010 — 2016 年家庭食源性疾病暴发事件的流行特征，为家庭食源性疾病防控策略的制定提供参考依据。 方法 收集国家食源性疾病监测系统中 2010 年 1 月 1 日 — 2016 年 12 月 31 日报告的家庭食源性疾病暴发事件相关数据，对发病时间、地区、致病因素、原因食品、引发环节等流行特征进行分析。 结果 中国 2010 — 2016 年共发生 5 197 起家庭食源性疾病，累计发病数 29 210 例，平均每年发病数约为 4 173 例，死亡780 例，病死率为 2.7 %；2010 — 2016 年家庭食源性疾病暴发事件发病数从 2010 年的 1 873 例增加到 2016 年的 7 842 例，5 — 10 月发病数最多且聚集在南方地区，发病数以云南省居首位；2010 — 2016 年家庭食源性疾病暴发事件的一级致病因素主要为菌类（9 438 例，32.3 %）和生物性污染（8 277 例，28.3 %），2010 — 2013 年生物性污染是最主要的一级致病因素，2014 — 2016 年以菌类居首位；致病微生物中，沙门氏菌引起发病数最多（3 891 例， 59.2 %），2012 年后逐渐减少；原因食品中，菌类食品导致家庭食源性疾病暴发事件的发病数最多（9 592 例，32.8 %），其次是肉类（4 854 例，16.6 %）；引发环节以多环节为最多（7 901 例，27.0 %），其次是误食误用（7 647 例，26.2 %）。 结论 中国 5 — 10 月家庭食源性疾病暴发事件发病数较多且聚集在南方地区，菌类是导致家庭食源性疾病暴发事件发生的主要致病因素。