ObjectiveTo analysis epidemiological characteristics of food poisoning events in China during the second quarter (April-June) in 2018 (excluding Hong Kong, Macao and Taiwan) and provide evidence for the early warning, prevention and control of food poisoning.
MethodsDescriptive epidemiological analysis was conducted by using the incidence data food poisoning in China during this period collected from National Report Management Information System of Public Health Emergency.
ResultsA total of 80 food poisoning events were reported in 18 provinces during this period, involving 2 058 cases and 33 deaths. Among them, 44 food poisoning events were grade Ⅳ or above, involving 1 661 cases and 33 deaths. The first 5 provinces reporting high incidences of food poisoning events were Shandong, Yunnan, Sichuan, Guangdong and Guangxi. The most frequent type of event reported was bacterial food poisoning (65.91%), and the involved cases accounted for 68.08% of the total. Plant/Herbal toxins caused highest death number of food poisoning, accounting for 45.45% of the total. The food poisoning events and related deaths occurred in families accounted for 40.00% and 72.73% of the total, respectively. The food poisoning cases occurred after eating in canteen accounted for 53.98% of the total.
ConclusionIt is suggested to strengthen the supervision in canteens and food service to ensure food hygiene in cooking, processing and storage in order to reduce the incidence of bacterial food poisoning events. It is necessary to conduct health education in public about prevention and self-treatment of plant, fungal and bacterial food poisoning which often occur in families and identification of poisonous plants or mushrooms through different channels, including internet, media and community promotion.
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