2010—2020年中国大陆生熟交叉污染导致食源性疾病暴发事件流行病学特征分析  

Analysis on epidemic characteristics of foodborne diseases outbreaks with cross-contamination between raw and cooked food in China’s Mainland from 2010 to 2020

作　　者：李雪原[1] 史一[1] 王尚敏[1] 戴月[2] 黄琼[3] 陈莉莉[4] 李宁 付萍 石萌萌[6] 郭云昌 王三桃[1] LI Xueyuan;SHI Yi;WANG Shangmin;DAI Yue;HUANG Qiong;CHEN Lili;LI Ning;FU Ping;SHI Mengmeng;GUO Yunchang;WANG Santao(Shanxi Provincial Center for Disease Control and Prevention,Shanxi Taiyuan 030012,China;Jiangsu Provincial Center for Disease Control and Prevention,Jiangsu Nanjing 210009,China;Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China;Zhejiang Provincial Center for Disease Control and Prevention,Zhejiang Hangzhou 310051,China;China National Center for Food Safety Risk Assessment,Beijing 100022,China;Guangxi Zhuang Autonomous Region Center for Disease Control and Prevention,Guangxi Nanning 530021,China)

机构地区：[1]山西省疾病预防控制中心,山西太原030012 [2]江苏省疾病预防控制中心,江苏南京210009 [3]广东省疾病预防控制中心,广东广州511430 [4]浙江省疾病预防控制中心,浙江杭州310051 [5]国家食品安全风险评估中心,北京100022 [6]广西壮族自治区疾病预防控制中心,广西南宁530021

出　　处：《中国食品卫生杂志》2022年第5期1016-1021,共6页Chinese Journal of Food Hygiene

基　　金：国家重点研发计划(2021YFF0703804)。

摘　　要：目的 了解2010—2020年中国大陆由生熟交叉污染导致的食源性疾病暴发事件的流行病学特征,为有效防控生熟交叉污染食源性疾病暴发提供依据。方法 收集2010—2020年国家食源性疾病暴发监测系统报告的食物加工环节为生熟交叉污染导致的食源性疾病暴发事件,分析其流行病学特点。结果 2010—2020年国家食源性疾病暴发监测系统报告生熟交叉污染导致的食源性疾病暴发事件667起(1.85%),发病11 766例,死亡4例;高发季节为第二、三季度;高发地区为南方地区;发生场所以餐饮服务场所(66.4%,443/667)和集体食堂(22.6%,151/667)为主;原因食品(除去不明食品、多种食品、混合食品)主要为肉类(26.2%,175/667)和水产类食品(14.1%,94/667);致病微生物及毒素是导致生熟交叉污染食源性疾病暴发事件的主要致病因素,排在前3位的是副溶血性弧菌、沙门菌和金黄色葡萄球菌及其肠毒素;副溶血性弧菌事件的高危食品是水产类(55.1%,75/136)和肉类(37.5%,51/136);沙门菌事件的高危食品为肉类(62.2%,46/74);主要致病因子有地域性差异,其中华东、华南、西南地区副溶血性弧菌污染事件(χ^(2)=26.3,P<0.001)和沙门菌事件(χ^(2)=18.3,P<0.001)的构成比有差异。结论 生熟交叉污染食源性疾病事件是不容忽视的重要食品安全问题,在高温季节和南方地区,尤其要加强餐饮服务场所和集体食堂制备动物类食品时的卫生管理和食品从业人员的操作规范、微生物性食源性疾病的认知培训。Objective To provide basis for effective prevention and control of foodborne disease outbreaks caused by cross contamination of raw and cooked food in China’s Mainland,the reletive epidemiological characteristics was studied from 2010 to 2020.Methods The outbreaks of foodborne diseases caused by cross-contamination of raw and cooked food in the food processing link reported by the national foodborne disease outbreak monitoring system from 2010 to 2020 was collected,and a descriptive analysis of its epidemiological characteristics was conducted.Results From 2010 to 2020,the national foodborne disease outbreak monitoring system reported 667(1. 85%)foodborne disease outbreaks caused by cross-contamination of raw and cooked foods,including 11 766 cases of illness and 4 deaths. The high incidence seasons were the second and third quarters. The high incidence area was the southern area. The occurrence places were mainly catering service places(66. 4%,443/667)and collective canteens(22. 6%,151/667). Causal food(excluding unknown food,multiple food and mixed food) mainly included meat(26. 2%,175/667) and aquatic food(14. 1%,94/667).Pathogenic microorganisms and toxins were the main pathogenic factors. The top three were Vibrio parahaemolyticus,Salmonella,Staphylococcus aureus and their enterotoxins. The high risk foods for Vibrio parahaemolyticus were aquatic products(55. 1%,75/136)and meat(37. 5%,51/136). The high risk food for Salmonella was meat(62. 2%,46/74).There were regional differences in major pathogenic factors,among which Vibrio parahaemolyticus(χ^(2)=26. 3,P<0. 001)and Salmonella (χ^(2)=18. 3, P<0. 001) contamination were different in eastern, southern and southwestern China.Conclusion Cross-contamination of raw and cooked is an important food safety problem that can not be ignored. In high temperature seasons and southern regions,especially in catering services and collective canteens,it is necessary to strengthen the health management of animal food preparation,the operation specifications of food pract

关 键 词：食源性疾病 暴发事件 生熟交叉污染 发生场所 致病因素 原因食品 

分 类 号：R155[医药卫生—营养与食品卫生学]