2012—2021年江西省食源性疾病暴发事件流行病学特征分析

Foodborne disease outbreaks in Jiangxi Province from 2012 to 2021

目的分析2012—2021年江西省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。方法收集江西省2012—2021年食源性疾病暴发监测系统中报告的食源性疾病暴发事件资料,采用描述性流行病学方法对资料进行分析。结果2012—2021年江西省共报告食源性疾病暴发事件1285起,累计发病7222人,死亡48人,病死率为0.66%(48/7222),各年度的病死率比较差异有统计学意义(P≤0.001)。10年间暴发事件数呈总体上升趋势,事件集中发生在5—9月份。在查明原因的768起暴发事件中,毒蘑菇引起的事件数和死亡人数最多,分别占50.78%(390/768)和93.75%(45/48);微生物性因素引起的发病人数最多,占49.41%(2266/4586),主要致病菌为沙门菌和副溶血性弧菌。家庭和餐饮服务场所是事件的主要发生场所,其中家庭发生的事件数和死亡人数最多,分别占64.75%(832/285)和95.83%(46/48),主要致病因子为毒蘑菇;餐饮服务场所的发病人数最多,占51.77%(3739/7222),主要致病因子为微生物性因素。结论家庭是毒蘑菇死亡事件发生的主要场所;微生物性致病因子是餐饮服务场所和学校的主要致病因素。建议重点针对广大农村家庭开展食用野生蘑菇的危害性宣传,同时加大重点场所食品安全监督管理和健康教育力度,减少食源性疾病及死亡病例的发生。

Objective To provide a scientific basis to establish further prevention and control strategies,the epidemiological characteristics of foodborne disease outbreaks from 2012 to 2021 in Jiangxi Province was analyzed.Methods Descriptive analysis was conducted using foodborne disease outbreak data obtained from the Foodborne Disease Outbreak Reporting System for Jiangxi Province from 2012 to 2021.Results From 2012 to 2021,a total of 1285cases,7,222 illnesses,and 48 deaths due to foodborne disease outbreaks occurred in Jiangxi Province.The case fatality rate was 0.66%(48/7222).Further,the mortality rates were found to statistically significantly differ among the different years(P≤0.001).The number of foodborne disease outbreaks tended to increase within the 10 years,and most incidents occurred from May to September.Among the 768 confirmed single etiologic agents,poisonous mushroom was the cause of most incidents(50.78%;390/768)and deaths(93.75%;45/48).Microbiological agents were responsible for most illnesses(49.41%;2266/4586).Salmonella and Vibrio parahaemolyticus were identified as the main pathogenic bacteria.Foodborne disease outbreaks mainly occurred among families and in catering services,with families having the largest number of incidents(64.75%;832/285)and deaths(95.83%;46/48).Notably,the main pathogenic factor was poisonous mushrooms.Catering services were associated with the largest number of illnesses(51.77%;3739/7222),with microbiological agents as the main pathogenic factor.Conclusion Poisonous mushrooms caused the most deaths and mainly affected families.Microbial pathogenic factors were the main pathogenic factors in places offering catering services and schools.Rural families should be educated on the harm associated with the consumption of wild mushroom.Moreover,the supervision and management of food safety and health education should be promoted to reduce the incidence of foodborne disease and death.