2019年中国大陆食源性疾病暴发监测资料分析

Analysis of foodborne disease outbreaks in China in 2019

目的分析2019年中国大陆食源性疾病暴发事件的流行病学特征,为制定预防措施提供依据。方法对我国食源性疾病暴发监测系统收集的2019年食源性疾病暴发数据的流行病学特征进行描述性统计学分析。结果 2019年,30个省(自治区、直辖市)和新疆生产建设兵团(除西藏自治区)共上报食源性疾病暴发事件数6 390起,累计发病38 797人,死亡134人。在病因明确的3 572起事件中,微生物性因素导致的发病人数最多,占52.01%(12 738/24 491);毒蘑菇导致的事件数和死亡人数最多,分别占44.96%(1 606/3 572)和57.60%(72/125);在食源性疾病暴发的场所中,餐饮服务场所的事件数和发病人数最多,分别占49.95%(3 192/6 390)和70.00%(27 156/38 797);家庭的死亡人数最多,占80.60%(108/134)。结论餐饮服务场所是食源性疾病暴发的主要场所,微生物性因素是主要致病因素,毒蘑菇引起的死亡人数最多;该结果提示应加大食品安全监督管理和健康教育力度,对重点食品、重点场所和主要致病因素采取有效措施并加以控制,降低食源性疾病的负担。

Objective The epidemiological characteristics of foodborne disease outbreaks in China in 2019 were analyzed to provide scientific basis for further adjustment on prevention and control strategies. Methods The data of foodborne disease outbreaks collected by National Foodborne Disease Outbreaks Surveillance System were used to analyze the epidemiological characteristics through descriptive statistics. Results A total of 6 390 foodborne disease outbreaks were reported in China, resulting in 38 797 illnesses and 134 deaths from 30 provinces(autonomous regions and municipalities) and Xinjiang Production and Construction Corps(except Tibet). Among the 3 572 confirmed single etiologic agents, microbial pathogens were the most common cause of outbreaks accounting for 52.01% of the illnesses(12 738/24 491). Poisonous mushroom caused the largest percentage of outbreaks and deaths, accounting for 44.96%(1 606/3 572) and 57.60%(72/125) respectively. In settings of foodborne disease outbreaks, catering services accounted for 49.95% of the illnesses(3 192/6 390) and 70.00% of the outbreaks(27 156/38 797), households had the largest number of deaths, accounting for 80.60%(108/134). Conclusion Foodborne disease outbreaks mainly occurred in catering services. Microbial pathogens remained the top cause of illnesses in China, poisonous mushrooms caused the largest deaths. The supervision and management of food safety and health education should be strengthened and effective measures should be taken for high risk food, main site and major pathogenic factors to reduce the burden of foodborne diseases.