Epidemiological characteristics of food poisoning events in China,2017
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摘要: 目的 了解2017年全国食物中毒事件的发生情况，探讨我国食物中毒事件的发生规律及特点。方法 对2017年突发公共卫生事件报告管理信息系统报告的全国食物中毒事件进行描述性分析。结果 2017年全国共报告食物中毒事件348起，累计报告病例7 389例，死亡140例。5-9月是我国食物中毒事件的高发月份。细菌性食物中毒事件数和中毒人数分别占总体的31.61%和57.60%，沙门菌、副溶血弧菌、金黄色葡萄球菌肠毒素是主要的致病因素。毒蕈中毒的死亡人数占总体的60.71%。发生在家庭的食物中毒事件数及死亡人数分别占总体的44.83%和90.71%，且病死率最高。集体食堂是食物中毒人数最多的场所，占总体的35.13%，其次为饮食服务单位。真菌类食品、肉类制品引起的食物中毒事件数分别占总体的25.86%和11.78%，居食物中毒致病食品种类前2位。结论 夏秋季节是食物中毒事件的高发期，细菌性食物中毒是我国食物中毒的主要类别，毒蕈是导致食物中毒死亡的主要因素，家庭、集体食堂和饮食服务单位是食物中毒事件发生的主要场所，毒蕈和肉类制品是引起食物中毒的主要食品种类。建议各地结合本地区的饮食结构、生活习惯及气候等特点，根据不同类别食物中毒事件发生特点，在重点时间、重点地区、重点场所做好监测预警、食品安全监管、健康教育和医疗救治等工作。Abstract: Objective To understand the incidence and epidemiological characteristics of food poisoning events in China, and to provide scientific evidence for early warning,prevention and control of food poisoning. Methods The incidence data of food poisoning in China in 2017 were collected from National Report Management Information System of Public Health Emergencies. Results Overall,348 food poisoning events were reported in 2017,involving 7 389 cases and 140 deaths. Food poisoning events mainly occurred from May to September. The numbers of events and cases of the bacterial food poisoning accounted for 31.61% and 57.60% of the total,respectively. Salmonella,Vibrio parahaemolyticus and Staphylococcus aureus enterotoxin were the main pathogenic factors. The deaths caused by mushroom poisoning accounted for 60.71%. Food poisoning and related deaths occurred in families accounted for 44.83% and 90.71% of the total,respectively,and household case fatality rate was highest. The canteen related food poisoning events had highest case number,accounting for 35.13% of the total, followed by food service unit related food poisoning events. Poisonous mushroom and meat product were the top 2 food types causing food poisoning,accounting for 25.86% and 11.78% of the total,respectively. Conclusion Food poisoning occurred more frequently in summer and autumn in China. Bacterial food poisoning was predominant. Poisonous mushroom was the leading lethal cause. Family,canteen and food service unit were the main places where food poisoning events occurred. Poisonous mushroom and meat product were the main food types causing food poisoning. Based on the local dietary structure,living habits and climate features,taking the characteristics for different food poisoning into consideration,it is recommended to reinforce the surveillance and early warning of food poisoning event,food safety supervision,health education and medical treatment, especially in focal areas,places or during an important period of time.
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Key words:
- Food poisoning /
- Epidemiological characteristics /
- Prevention /
- Control
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