Epidemiological Features of Foodborne Disease Outbreaks in Catering Service Facilities—China,2010–2020  

作　　者：Donglei Lu Jikai Liu Hong Liu Yunchang Guo Yue Dai Junhua Liang Lili Chen Lizi Xu Ping Fu Ning Li 

机构地区：[1]Shanghai Municipal Center for Disease Control and Prevention,Shanghai,China [2]China National Center for Food Safety Risk Assessment,Beijing,China [3]Jiangsu Provincial Center for Disease Control and Prevention,Nanjing City,Jiangsu Province,China [4]Guangdong Provincial Center for Disease Control and Prevention,Guangzhou City,Guangdong Province,China [5]Zhejiang Provincial Center for Disease Control and Prevention,Hangzhou City,Zhejiang Province,China [6]Anhui Provincial Center for Disease Control and Prevention,Hefei City,Anhui Province,China

出　　处：《China CDC weekly》2023年第22期479-484,共6页中国疾病预防控制中心周报（英文）

基　　金：Supported by the National Key Research and Development Program of China(Grant No.2022YFC2602303).

摘　　要：Introduction:In terms of food preparation settings,catering service facilities have been identified as locations with the highest incidence of foodborne disease outbreaks in China.Since 2010,the China National Center for Food Safety Risk Assessment has established the Foodborne Disease Outbreak Surveillance System(FDOSS)to monitor foodborne disease outbreaks.Consequently,data from the FDOSS has provided a more accurate depiction of the epidemic characteristics of outbreaks within these facilities.Methods:From 2010 to 2020,the FDOSS gathered data related to the prevalence of outbreaks,cases,hospitalizations,and deaths linked to foodborne disease outbreaks in catering service facilities.This study examined the temporal and geographical distribution,pathogenic factors,and contributing variables of these outbreaks over the course of the decade.Results:From 2010 to 2020,China’s catering service facilities reported 18,331 outbreaks,which resulted in 206,718 illnesses,68,561 hospitalizations,and 201 deaths.The second and third quarters of the year accounted for 76.12%of the outbreaks and 72.93%of the cases.The primary pathogenic factors were pathogenic organisms,which caused 4,883(26.64%)outbreaks,94,047(45.50%)cases,32,170(46.92%)hospitalizations,and 21(10.45%)deaths.There were 5,607(30.59%)outbreaks in restaurants,2,876(15.69%)outbreaks from street vendors,and 2,560(13.97%)outbreaks in employee canteens in China.Conclusions:The implementation of relevant control methods,including health education and promotion,is critical for addressing foodborne diseases in catering service facilities.Regular food safety training sessions for restaurant personnel and managers are essential to ensuring the effective management of these health risks.

关 键 词：SERVICE RESTAURANT facilities 

分 类 号：R155[医药卫生—营养与食品卫生学]