摘要
目的分析2011—2020年全国食源性疾病事件发生规律,为制定预防措施提供依据。方法对2011—2020年全国食源性疾病暴发事件数据进行描述性流行病学分析。结果2011—2020年食源性疾病暴发事件34558起,发病人数259481人;事件高发于6~9月(60.82%)。致病因素以有毒动植物及蘑菇中毒(43.56%)、不明原因(35.49%)和微生物(16.42%)为主,其中菌类及其制品导致的事件数占比(18.33%)与死亡人数占比(52.69%)最高。暴露场所主要在餐饮服务单位(49.31%)和家庭(46.68%),且暴发于家庭的年均增长率最高(33.66%)。结论近10年我国食源性疾病主要致病因素是有毒动植物及毒蘑菇,集中于菌类及其制品;事件高发于6~9月,暴露场所以餐饮服务单位和家庭为主,且倾向于家庭。
Objective To provide a basis for preventive initiatives against foodborne diseases,the trends of foodborne diseases in China from 2011 to 2020 were analyzed.Methods Descriptive epidemiological analysis was conducted using data on foodborne diseases in China from 2011 to 2020.Results A total of 34588 outbreaks occurred from 2011 to 2020,resulting in 259481 illnesses,with 60.82%of incidents occurring from June to September.Plant and animal toxicants caused 43.56%of the outbreaks,followed by unknown etiology(35.49%)and bacteria and viruses(16.42%).Fungi and their products accounted for the highest proportion of events(18.33%)and deaths(52.69%).Restaurants(49.31%)and households(46.68%)were the most exposed.The average annual growth rate of household outbreaks was the highest(33.66%).Conclusion Plant and animal toxicants,especially fungi and their products,were the main pathogenic factor of foodborne outbreaks in China in the last 10 years.Epidemic peaks of foodborne pathogens were observed in June and September.The exposure area was dominated by catering service units and households,with a tendency towards households.
作者
陈婷
周庆琼
戚平
林子豪
毛新武
CHEN Ting;ZHOU Qingqiong;QI Ping;LIN Zihao;MAO Xinwu(Guangzhou Institute for Food Inspection,Guangdong Guangzhou 511490,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2023年第10期1545-1550,共6页
Chinese Journal of Food Hygiene
基金
国家市场监督管理总局科技计划项目(2020MK129)
广东省自然科学基金面上项目(2021A1515010015)
广州市市场监督管理局科技项目(2022kj43)。
关键词
食源性疾病
流行病学
致病因素
Foodborne disease
epidemiology
pathogenic factor
