摘要
目的分析2012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2012年食源性疾病暴发资料进行统计分析。结果 2012年30个省、自治区、直辖市共上报食源性疾病暴发事件917起,累计发病13 679人,死亡137人。微生物性因素引起的暴发事件起数和发病人数最多,分别占27.81%(255/917)和50.03%(6 844/13 679),毒蘑菇引起的死亡人数最多,占55.47%(76/137)。家庭和餐饮服务单位是主要发生场所,暴发事件起数分别占41.77%(383/917)和34.68%(318/917)。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,毒蘑菇是导致食源性疾病患者死亡的主要因素。
Objective To study the epidemiological characteristics of foodborne disease outbreaks in China mainland in2012. Methods The foodborne outbreaks data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed. Results Total 917 foodborne disease outbreaks were reported in 30 provinces,which caused 13 679 illnesses and 137 deaths. The microbial pathogens caused the largest percentage of outbreaks（ 27. 81%,255/917） and illnesses（ 50. 03%,6 844/13 679）. Poisonous mushrooms caused the largest percentage of deaths（ 55. 47%,76/137）.41. 77%（ 383/917） and 34. 68%（ 318/917） outbreaks were associated with food prepared in private home and restaurant,respectively. Conclusion Microbial pathogens were the most common cause of foodborne outbreaks in China.More attention should be paid on education of the poisonous mushrooms.
作者
李薇薇
朱江辉
兰真
马晓晨
薛春洪
李宁
徐娇
刘秀梅
郭云昌
LI Wei-wei;ZHU Jiang-hui;LAN Zhen;MA Xiao-chen;XUE Chun-hong;LI Ning;XU Jiao;LIU Xiu-mei;GUO Yun-ehang(China National Center for Food Safety Risk Assessment, Beijing 100022, China;Sichuan Provincial Center for Disease Control and Prevention, Sichuan Chengdu 610041 , China;Beijing Center for Disease Control and Prevention, Beijing 100013, China;Fujian Provincial Center for Disease Control and Prevention, Fujian Fuzhou 350001, 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288-293,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
微生物
毒蘑菇
死因
中国
Foodborne disease
outbreak
surveillance
pathogenic factor
microorganism
poisonous mushroom
death
China
