2011-2020年云南省宾馆饭店食源性疾病暴发事件分析

Analysis on foodborne disease outbreaks in hotel restaurants in Yunnan Province from 2011-2020

目的 分析2011-2020年云南省宾馆饭店食源性疾病特点及发生规律,为食源性疾病的预警及防控提供参考依据。方法 对通过国家食源性疾病监测网报告的2011-2020年云南省宾馆饭店260起食源性疾病事件进行描述研究。结果 2011-2020年共报告宾馆饭店食源性疾病事件260起,发病2 896例,死亡11例。7-8月份是发病高峰,占全年总数的35.00%。昆明市和大理州报告事件107起,占41.45%。致病因素以真菌及其毒素(主要是野生菌)为主;致死因素主要是甲醇和乌头碱,分别致9和2例死亡。野生菌、肉类、豆类和有毒植物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 2011-2020年云南省宾馆饭店食源性疾病事件每年均有发生,应针对其高发月份、地区、致病因素以及原因食品和引发环节等影响因素,加强宣传和监管。

Objective To analyze the characteristics and pattern of foodborne diseases in hotel restaurants in Yunnan Province from2011-2020,provide reference for early warning and prevention and control of foodborne diseases. Methods 260 foodborne disease events in hotel restaurants in Yunnan Province from 2011-2020,which were reported by the national foodborne disease surveillance network,were analyzed descriptively. Results Totally 260 foodborne disease events in hotel restaurants in Yunnan Province were reported from 2011-2020,with 2 896 cases and 11 deaths. The peak appeared July to August,which the cases accounted for 35.00% of the total in the year. 107 events were reported in Kunming City and Dali City,accounting for 41.45%.The pathogenic factors were mainly fungi and their toxins(mainly wild mushroom). The main lethal factors were methanol and aconitine,which caused nine and two deaths respectively. The wild mushroom,meat,beans and poisonous plants were the main single cause of poisoning,and improper processing was the main link. Conclusion The foodborne disease events occur every year in hotel restaurants in Yunnan Province from 2011-2020,and it is necessary to strengthen publicity and supervision according to the high incidence month,region,pathogenic factors,food causes and risk links.