2018年中国大陆食源性疾病暴发监测资料分析

Analysis of foodborne disease outbreaks in Chinese Mainland in 2018

目的 分析2018年中国大陆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2018年食源性疾病暴发数据进行描述性统计分析。结果 2018年31个省(区市)和新疆生产建设兵团共上报食源性疾病暴发事件6 537起,累计发病41 750人,死亡135人。发生在家庭的食源性疾病暴发造成了80%的死亡病例,毒蘑菇引起的事件数和死亡人数最多,分别占25.13%和37.78%。微生物性因素引起的发病人数最多,占29.28%。结论 家庭是报告食源性疾病暴发死亡病例的重要场所,尤其注意有地域特点的饮食习惯,比如采食野生蘑菇等。微生物性食源性疾病是我国重要的食品安全问题,副溶血性弧菌和沙门氏菌是最常见的食源性致病菌,致病菌代谢产物(如米酵菌酸)引起的中毒需要引起重视。

Objective To study the epidemiological characteristics of foodborne disease outbreaks in Chinese Mainland in 2018.Methods The 2018 annual foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed by descriptive statistical analysis.Results A total of 6 537 foodborne disease outbreaks were reported in 31 provincial-level administrative divisions,which caused 41 750 illnesses and 135 deaths.The outbreak of foodborne diseases in families caused 80% of deaths,the number of events and deaths caused by poisonous mushroom was the largest,accounting for 25. 13% and 37. 78% respectively. The number of illnesses caused by microbial factors was the largest,accounting for 29. 28%.Conclusion The family is an important place caused the deaths of foodborne disease outbreaks,especially the eating habits with regional and local characteristics,such as wild mushrooms. Microbial foodborne disease are important food safety problems in China. Vibrio parahaemolyticus and Salmonella spp. are the most common foodborne microorganisms. Poisoning caused by metabolites of pathogenic bacteria(such as rice yeast acid)needs pay attention to.