2021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 2021

作　　者：李红秋 贾华云[2] 赵帅[3] 宋柬[4] 刘志涛[5] 付萍 刘继开 李薇薇 韩海红 郭云昌 LI Hongqiu;JIA Huayun;ZHAO Shuai;SONG Jian;LIU Zhitao;FU Ping;LIU Jikai;LI Weiwei;HAN Haihong;GUO Yunchuang(China National Center for Food Safety Risk Assessment,Beijing 100022,China;Hunan Provincial Center for Disease Control and Prevention,Hunan Changsha 410005,China;Tianjing Centers for Disease Control and Prevention,Tianjing 300011,China;Shandong Center for Disease Control and Prevention,Shandong Ji’nan 010031,China;Yunnan Center for Disease Control and Prevention,Yunnan Kunming 650011,China)

机构地区：[1]国家食品安全风险评估中心,北京100022 [2]湖南省疾病预防控制中心,湖南长沙410005 [3]天津市疾病预防控制中心,天津300011 [4]山东省疾病预防控制中心,山东济南010031 [5]云南省疾病预防控制中心,云南昆明650011

出　　处：《中国食品卫生杂志》2022年第4期816-821,共6页Chinese Journal of Food Hygiene

基　　金：国家重点研发计划(2017YFC1601503)。

摘　　要：目的 分析2021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2021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 2021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5 493起,累计发病32 334人,死亡117人。在病因明确的3 275起事件中,毒蘑菇导致的事件数和死亡人数最多,分别占49.13%(1 609/3 275)和67.86%(76/112);微生物性致病因子导致的发病人数最多,占53.05%(11 585/21 839);在食源性疾病暴发的场所中,家庭的事件数和死亡人数最多,分别占54.00%(2 966/5 493)和92.31%(108/117);餐饮服务场所的发病人数最多,占65.59%(21 208/32 334)。结论 家庭是毒蘑菇死亡事件发生最多的场所;微生物性致病因子是餐馆和学校食堂的主要致病因素。建议各地根据不同类别食源性疾病暴发事件的发生特点,在高发季节、高发地区、重点场所做好监测预警、食品安全监管、健康教育和医疗救治等工作。Objective The epidemiological characteristics of foodborne disease outbreaks in Chinese Mainland in 2021were analyzed to provide scientific basis for further prevention and control strategies.Methods The epidemiological characteristics of outbreaks of foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed by descriptive statistics.Results A total of 5 493 foodborne disease outbreaks were reported,resulting in 32 334 illnesses and 117 deaths from 30 provinces(autonomous regions and municipalities)and Xinjiang Production and Construction Corps,excluding Xizang(Tibet)Autonomous Region. Among 3 275 outbreaks with a single confirmed etiology,microbial pathogens were the most common cause of outbreaks,accounting for the largest illnesses(53. 05%,11 585/21 839). Poisonous mushroom caused the largest percentage of outbreaks and deaths,accounting for49. 13%(1 609/3 275)and 67. 86%(76/112)respectively. Among the location of foodborne disease outbreaks,private homes accounted for 54. 00% of the outbreaks(2 966/5 493)and 92. 31 % of the deaths(108/117). Food service settings had the largest number of illnesses(65. 59%,21 208/32 334). Conclusion Poisonous mushrooms caused the largest number of deaths,mainly occurred in private homes. Microbial pathogens remained the main pathogenic factors in restaurants and school canteens. The supervision and management of food safety,health education and medical treatment according to the characteristics of different types of food poisoning incidentsshould be taken in high-incidence seasons,highincidence areas and key location.

关 键 词：食源性疾病暴发 监测 致病因子 流行病学特征 

分 类 号：R155[医药卫生—营养与食品卫生学]