中国2002—2016年宾馆饭店食物中毒事件分析

Food poisoning incidents in hotel restaurants in China, 2002 – 2016

目的分析中国2002—2016年宾馆饭店食物中毒特点及发生规律,为食物中毒的预警及防控提供科学依据。方法对国家食源性疾病监测网报告的中国2002—2016年宾馆饭店2561起食物中毒事件进行描述性研究。结果2002—2016年共报告宾馆饭店食物中毒事件2561起,发病43331例,住院18398例,死亡18例。8月份报告事件774起,居首位。华东地区报告事件1160起,占45.29%。致病因素以生物污染物为主;致死因素主要是有毒动植物及其毒素,致8例死亡。肉类是引起中毒事件主要的单一原因食品;加工不当是主要的引发环节。结论近年来宾馆饭店食物中毒报告事件数呈现上升,当前的重点防控应以降低夏季生物污染物的食物中毒事件为主。

Objective To analyze the characteristics and pattern of food poisoning incidents in hotel restaurants in China from 2002 to 2016, and to provide evidences for early warning and prevention of food poisoning.Methods National data on food poisoning incidents in hotel restaurants reported from 2002 to 2016 were extracted from Chinese National Foodborne Disease Surveillance Network and analyzed with descriptive statistics.Results Totally 2 561 food poisoning incidents in hotel restaurants in China were reported during the 15-year period and the incidents involved 43 331 sufferers, 18 398 hospitalizations, and 18 deaths. August was the month in a year with the highest monthly number of incidents and a total of 774 incidents were reported in the month. There were 1 160 incidents reported in Eastern China, accounting for 45.29% of all the incidents. The main pathogenic factors of the reported incidents were biological pollutants, and the main mortality-related pathogens were poisonous plants and animals and their toxins, resulting in 8 deaths. Meat was the most frequently contaminated food and improper processing was the main cause of the contamination, which was associated 16.09% of all reported incidents.Conclusion The number of reported incidents of food poisoning in hotel restaurants has increased in recent years. Preventing biological contamination of food during summer season is a key point to reduce food poisoning incidents.