Analysis of foodborne disease outbreaks in schools in Zhejiang Province during 2010-2019

Abstract

Objective To understand the epidemiological characteristics of foodborne disease outbreaks in schools in Zhejiang province, and to provide evidence for effective prevention and control of foodborne disease outbreaks in schools.

Methods A descriptive analysis was conducted on foodborne disease outbreaks in Zhejiang schools reported by the national foodborne disease outbreaks surveillance system from 2010 to 2019.

Results During the past 10 years, a total of 86 foodborne disease outbreaks in schools were reported, with 1 755 illnesses, 240 hospitalizations, and no deaths. Pathogenic bacteria and their toxins were the main causes of foodborne disease outbreaks in schools, accounting for 83.0% (44/53) of all identified causes. The top four types of pathogenic bacteria were Staphylococcus aureus, Salmonella, diarrheagenic Escherichia coli, and Bacillus cereus. Meat products and mixed foods were the main foods that caused the outbreaks, each accounting for 16.3% (14/86) of total incidents. High school cafeterias were places with the highest incidence, accounting for 38.4% (33/86) of the total. School concession stands caused the largest number of hospitalizations, accounting for 37.1% (89/240) of the total. The peak month of foodborne disease outbreaks in schools was September, followed by June, May, and October. Cross-contamination and improper storage were the main causes of foodborne disease outbreaks in schools.

Conclusion Bacterial foodborne disease is a major food safety issue in schools in Zhejiang Province. In summer and fall, school cafeterias and food stores should take effective measures to prevent bacterial foodborne disease outbreaks caused by cross-contamination and improper storage of high-risk foods such as meat products and cold-processed bakeries.

Abstract

【摘要】目的 了解浙江省学校食源性疾病暴发事件的流行病学特征，为有效防控学校食源性疾病暴发提供依据。 方法 对2010—2019年食源性疾病暴发监测系统报告的浙江省学校食源性疾病暴发事件进行描述性分析。 结果 10年 间共报告学校食源性疾病暴发事件86起，累计发病人数1 755例，住院240例，无死亡病例。致病菌及其毒素是引起学校 食源性疾病暴发事件的主要病原因子，占原因査明总事件数的83.0%(44/53)。前4种致病菌依次为金黄色葡萄球菌、沙 门菌、致泻大肠埃希菌、蜡样芽孢杆菌。肉制品及混合食品是引起暴发事件的主要食品，分别均占总事件数的16.3% (14/ 86)。中学食堂是髙发场所，占总事件数的38.4%(33/86)。学校小卖部导致的住院人数最多，占总住院数的37.1%(89/ 240)。学校食源性疾病事件髙发月份依次为9，6，5，10月。交叉污染及储存不当是引起校园食源性疾病暴发事件的主要 环节。 结论 细菌性食源性疾病是浙江省学校主要的食品安全问题。在夏秋季学校食堂及食品店应采取有效措施，预防 肉类食品、冷加工糕点等髙风险食品因交叉污染、储存不当而导致的细菌性食源性疾病暴发事件