摘要
目的分析2011年中国食源性疾病暴发事件的流行病学特征。方法对我国食源性疾病暴发监测系统收集的2011年食源性疾病暴发数据进行统计分析。结果 2011年29个省、自治区、直辖市共上报食源性疾病暴发事件809起,累计发病14 057人,死亡113人,微生物性因素引起的事件数和发病人数最多,分别占26.2%(212/809)和37.6%(5 292/14 057),化学性因素引起的死亡人数最多,占39.8%(45/113)。结论微生物性因素是导致我国食源性疾病暴发的主要原因,化学性因素是导致死亡的主要原因。此外,应不断加强我国食源性疾病监测网络建设,增强报告意识。
Objective To study the epidemiological characteristics of foodborne disease outbreaks in China mainland in2011. Methods The foodborne outbreaks data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed. Results Total 809 foodborne outbreaks were reported from 29 provinces,which caused 14 057 illnesses and 113 deaths. The microbial pathogens caused the largest percentage of outbreaks（ 26. 2%,212/809） and illnesses（ 37. 6%,5 292/14 057）. Chemical agents caused the most deaths（ 39. 8%,45/113）. Conclusion Microbial foodborne disease remains the first priority of food safety problems in China. Chemical agents are the main cause of death.National foodborne disease network should be strengthened continuously, meanwhile, reporting consciousness should be enhanced
作者
李薇薇
朱江辉
甄世祺
梁效成
蒋玉艳
李宁
徐娇
刘秀梅
郭云昌
LI Wei-wei;ZHU Jiang-hui;ZHEN Shi-qi;LIANG Xiao-cheng;JIANG Yu-yan;LINing;XU Jiao;LIU Xiu-mei;GUO Yun-chang(China National Center for Food Safety Risk Assessment, Beijing 100022, China;Jiangsu Provincial Center for Disease Control and Prevention, Jiangsu Nanjing 210009, China;Gansu Provincial Center for Disease Control and Prevention, Gansu Lanzhou 730000, China;Guangxi Provincial Center for Disease Control and Prevention, Guangxi Nanning 530022, China;National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China)
出处
《中国食品卫生杂志》
北大核心
2018年第3期283-288,共6页
Chinese Journal of Food Hygiene
基金
国家食品安全风险评估中心高层次人才队伍建设523项目
关键词
食源性疾病
暴发
监测
致病因子
亚硝酸盐
微生物
毒蘑菇
死因
中国
Foodborne disease
outbreak
surveillance
pathogenic factor
nitrite
microorganism
poisonousmushroom
death
China
