2015年中国大陆食源性疾病暴发事件监测资料分析

Analysis of foodborne disease outbreaks in China mainland in 2015

目的分析2015年中国大陆(除西藏)食源性疾病暴发监测事件的致病因素、暴发场所和原因食品等。方法对全国食源性疾病暴发监测网收集的2015年食源性疾病暴发监测数据进行统计分析。结果 2015年全国31个监测地区共上报食源性疾病暴发事件2 401起,累计发病21 374人,死亡139人。已知病因事件中,毒蘑菇导致的事件起数和死亡人数最多,分别占46.2%(794/1 717)和60.3%(79/131),微生物性因素引起的发病人数最多(51.5%,7 861/15 250)。暴发的主要场所为家庭和餐饮服务场所,事件起数分别占50.9%(1 222/2 401)和43.8%(1 051/2 401),发病人数分别占22.6%(4 823/21 374)和68.9%(14 727/21 374);明确的原因食品(除误食毒蘑菇外)中,主要为蔬菜类和肉类食品,其事件起数分别占11.1%(235/2 122)和10.5%(223/2 122),发病人数分别占14.5%(2 561/17 696)和15.6%(2 768/17 696)。结论食源性疾病暴发的主要致病因子是毒蘑菇,微生物性食源性疾病暴发的主要致病因子是副溶血性弧菌、沙门菌和金黄色葡萄球菌及其肠毒素,主要发生场所是家庭及餐饮服务场所,家庭误食毒蘑菇和对乌头加工不当(食用量或加热温度和时间)是造成死亡的主要因素。

Objective To study the epidemiological characteristics of foodborne disease outbreaks in China(except Tibet)in 2015. Methods The foodborne disease date was collected by the National Foodborne Disease Surveillance Network in 2015. Results There were 2 401 outbreaks of foodborne disease reported from 31 provinces in 2015, resulting in 21 374 illnesses,and 139 deaths. Among outbreaks for which suspected etiologic agents were identified,poisonous mushroom caused the largest percentage of outbreaks(46.2%,794/1 717) and the largest percentage of deaths(60.3%,79/131),microbial pathogens caused the largest percentage of cases(51.5%,7 861/15 250). The most common location of outbreaks was family and beverage service, responsible for the largest percentage of outbreaks(50.9%,1 222/2 401) and cases(22.6%,4 823/21 374) in the family and the largest percentage of outbreaks(43.8%,1 051/2 401) and cases(68.9%,14 727/21 374) in the beverage service respectively. Among outbreaks for which suspected food were identified,the most common food categories of outbreaks(in addition to poisonous mushroom) were vegetable product which caused the largest percentage of outbreaks(11.1%,235/2 122) and cases(14.5%,2 561/17 696),followed by meat products with 10.5%(223/2 122) and 15.6%(2 768/17 696). Conclusion Poisonous mushroom was the main etiologic agents in foodborne disease outbreaks. Vibrio parahaemolyticus,Salmonella, Staphylococcus aureus and enterotoxin were the main etiologic agents in microbial foodborne diseases outbreaks. Family, restaurants and hotels were the main site of foodborne disease outbreaks,and poisonous mushrooms and aconitum tourn were the main factors causing deaths occurred in the family.