ObjectiveTo understand the epidemiological characteristics of food poisoning in the third quarter (July-September) in 2018 in China (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 of food poisoning in China during July-September in 2018 collected from National Report Management Information System of Public Health Emergency.
ResultsA total of 119 food poisoning events were reported in 23 provinces during this period, involving 3 488 cases and 27 deaths. Among them, 64 food poisoning events were grade IV and above, involving 2 643 cases and 27 deaths. The most frequent type of the reported events was bacterial food poisoning (42.02%), the involved cases accounted for 69.29% of the total. Fungal food poisoning caused highest death number of food poisoning, accounting for 55.56% of the total. The numbers of food poisoning events and related deaths occurred in families accounted for 32.77% and 92.59% of the total, respectively. The numbers of food poisoning cases occurred after catering accounted for 51.46% of the total.
ConclusionBoth the numbers of food poisoning events and deaths declined, but the food poisoning cases increased during July-September in 2018 compared with the same period in 2017. It is necessary to strengthen the health supervision in key places, such as food service units, especially in back-to-school season, improve the management and guidance of food procurement, storage, and processing, and health education should be conducted to improve the public awareness of poisonous flora and fauna or poisonous mushroom, as well as knowledge of proper cooking and self and mutual-treatment after poisoning.
Home
DownLoad: