Analysis of foodborne disease outbreaks in China’s Mainland in 2017
ObjectiveTo study the epidemiological characteristics of foodborne disease outbreaks in China’s Mainland in 2017.MethodsThe foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed.ResultsA total of 5 142 foodborne disease outbreaks were reported in...
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The Editorial Office of Chinese Journal of Food Hygiene
2024-05-01
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| Series: | Zhongguo shipin weisheng zazhi |
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| Online Access: | https://www.zgspws.com/zgspwszz/article/html/202405017 |
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| author | LIU Jikai GUO Yunchang GAO Fei CHEN Jingrong FU Pengyu RUAN Jingqi LI Weiwei HAN Haihong LI Ning FU Ping |
| author_facet | LIU Jikai GUO Yunchang GAO Fei CHEN Jingrong FU Pengyu RUAN Jingqi LI Weiwei HAN Haihong LI Ning FU Ping |
| author_sort | LIU Jikai |
| collection | DOAJ |
| description | ObjectiveTo study the epidemiological characteristics of foodborne disease outbreaks in China’s Mainland in 2017.MethodsThe foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed.ResultsA total of 5 142 foodborne disease outbreaks were reported in 30 provinces， which caused 34 981 illnesses and 158 deaths. Among these events， 60.40% （3 106/5 142） were attributed to identifiable pathogens， with mushroom poisoning causing the highest number of events and fatalities， accounting for 45.40% （1 410/3 106） and 68.24% （101/148） respectively. Microbial factors were responsible for the highest number of cases， accounting for 51.29% （11 597/22 609）. The majority of events occurred in catering service establishments， comprising 54.24% （2 789/5 142） of the total. Outbreaks in households accounted for 92.41% （146/158） of the reported deaths.ConclusionCatering service establishments are the primary sites for bacterial foodborne diseases such as Vibrio parahaemolyticus and Salmonella. The highest number of reported deaths from foodborne disease outbreaks in households was primarily due to the consumption of poisonous mushrooms. |
| format | Article |
| id | doaj-art-0ecedf65835b43d6af6d1f85c26eed22 |
| institution | OA Journals |
| issn | 1004-8456 |
| language | zho |
| publishDate | 2024-05-01 |
| publisher | The Editorial Office of Chinese Journal of Food Hygiene |
| record_format | Article |
| series | Zhongguo shipin weisheng zazhi |
| spelling | doaj-art-0ecedf65835b43d6af6d1f85c26eed222025-08-20T02:11:29ZzhoThe Editorial Office of Chinese Journal of Food HygieneZhongguo shipin weisheng zazhi1004-84562024-05-0136562162610.13590/j.cjfh.2024.05.0171004-8456（2024）05-0621-06Analysis of foodborne disease outbreaks in China’s Mainland in 2017LIU Jikai0GUO Yunchang1GAO Fei2CHEN Jingrong3FU Pengyu4RUAN Jingqi5LI Weiwei6HAN Haihong7LI Ning8FU Ping9China National Center for Food Safety Risk Assessment, Beijing 100022, ChinaChina National Center for Food Safety Risk Assessment, Beijing 100022, ChinaHeilongjiang Provincial Center for Disease Control and Prevention, Heilongjiang Harbin 150030, ChinaChongqing Center for Disease Control and Prevention, Chongqing 400042, ChinaHe’nan Provincial Center for Disease Control and Prevention, He’nan Zhengzhou 450016, ChinaPublic Health College of Harbin Medical University, Heilongjiang Harbin 150030, ChinaChina National Center for Food Safety Risk Assessment, Beijing 100022, ChinaChina National Center for Food Safety Risk Assessment, Beijing 100022, ChinaChina National Center for Food Safety Risk Assessment, Beijing 100022, ChinaChina National Center for Food Safety Risk Assessment, Beijing 100022, ChinaObjectiveTo study the epidemiological characteristics of foodborne disease outbreaks in China’s Mainland in 2017.MethodsThe foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed.ResultsA total of 5 142 foodborne disease outbreaks were reported in 30 provinces， which caused 34 981 illnesses and 158 deaths. Among these events， 60.40% （3 106/5 142） were attributed to identifiable pathogens， with mushroom poisoning causing the highest number of events and fatalities， accounting for 45.40% （1 410/3 106） and 68.24% （101/148） respectively. Microbial factors were responsible for the highest number of cases， accounting for 51.29% （11 597/22 609）. The majority of events occurred in catering service establishments， comprising 54.24% （2 789/5 142） of the total. Outbreaks in households accounted for 92.41% （146/158） of the reported deaths.ConclusionCatering service establishments are the primary sites for bacterial foodborne diseases such as Vibrio parahaemolyticus and Salmonella. The highest number of reported deaths from foodborne disease outbreaks in households was primarily due to the consumption of poisonous mushrooms.https://www.zgspws.com/zgspwszz/article/html/202405017foodborne diseaseoutbreakrisk surveillanceetiologymicroorganismdeath |
| spellingShingle | LIU Jikai GUO Yunchang GAO Fei CHEN Jingrong FU Pengyu RUAN Jingqi LI Weiwei HAN Haihong LI Ning FU Ping Analysis of foodborne disease outbreaks in China’s Mainland in 2017 Zhongguo shipin weisheng zazhi foodborne disease outbreak risk surveillance etiology microorganism death |
| title | Analysis of foodborne disease outbreaks in China’s Mainland in 2017 |
| title_full | Analysis of foodborne disease outbreaks in China’s Mainland in 2017 |
| title_fullStr | Analysis of foodborne disease outbreaks in China’s Mainland in 2017 |
| title_full_unstemmed | Analysis of foodborne disease outbreaks in China’s Mainland in 2017 |
| title_short | Analysis of foodborne disease outbreaks in China’s Mainland in 2017 |
| title_sort | analysis of foodborne disease outbreaks in china s mainland in 2017 |
| topic | foodborne disease outbreak risk surveillance etiology microorganism death |
| url | https://www.zgspws.com/zgspwszz/article/html/202405017 |
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