2017年中国内地食源性疾病暴发监测资料分析  

Analysis of foodborne disease outbreaks in China’s Mainland in 2017

作　　者：刘继开 郭云昌 高飞[2] 陈京蓉[3] 付鹏钰[4] 阮敬淇 李薇薇 韩海红 李宁 付萍 LIU Jikai;GUO Yunchang;GAO Fei;CHEN Jingrong;FU Pengyu;RUAN Jingqi;LI Weiwei;HAN Haihong;LI Ning;FU Ping(China National Center for Food Safety Risk Assessment,Beijing 100022,China;Heilongjiang Provincial Center for Disease Control and Prevention,Heilongjiang Harbin 150030,China;Chongqing Center for Disease Control and Prevention,Chongqing 400042,China;He’nan Provincial Center for Disease Control and Prevention,He’nan Zhengzhou 450016,China;Public Health College of Harbin Medical University,Heilongjiang Harbin 150030,China)

机构地区：[1]国家食品安全风险评估中心,北京100022 [2]黑龙江省疾病预防控制中心,黑龙江哈尔滨150030 [3]重庆市疾病预防控制中心,重庆400042 [4]河南省疾病预防控制中心,河南郑州450016 [5]哈尔滨医科大学公共卫生学院,黑龙江哈尔滨150030

出　　处：《中国食品卫生杂志》2024年第5期621-626,共6页Chinese Journal of Food Hygiene

基　　金：“十四五”国家重点研发计划(2022YFC2600303);中国医学科学院医学与健康科技创新工程项目资助(2019-I2M-5-024)。

摘　　要：目的分析2017年中国内地食源性疾病暴发监测系统中食源性疾病暴发事件的流行病学特征。方法对食源性疾病暴发监测系统收集的2017年食源性疾病暴发数据进行回顾性描述分析。结果2017年31个省(区、市)和新疆生产建设兵团共上报食源性疾病暴发事件5142起,累计发病34981人,死亡158人;60.40%(3106/5142)的事件查明致病因子,毒蘑菇引起的事件数和死亡人数最多,分别占45.40%(1410/3106)和68.24%(101/148),微生物性因素引起的发病人数最多,占51.29%(11597/22609);发生在餐饮服务场所的事件数最多,占54.24%(2789/5142),发生在家庭的暴发事件造成了92.41%(146/158)的死亡病例。结论餐饮服务场所是副溶血性弧菌和沙门菌等细菌性食源性疾病的主要发生场所。家庭报告的食源性疾病暴发死亡病例最多,主要原因是采食毒蘑菇。Objective To study the epidemiological characteristics of foodborne disease outbreaks in China’s Mainland in 2017.Methods The foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed.Results A total of 5142 foodborne disease outbreaks were reported in 30 provinces,which caused 34981 illnesses and 158 deaths.Among these events,60.40%(3106/5142)were attributed to identifiable pathogens,with mushroom poisoning causing the highest number of events and fatalities,accounting for 45.40%(1410/3106)and 68.24%(101/148)respectively.Microbial factors were responsible for the highest number of cases,accounting for 51.29%(11597/22609).The majority of events occurred in catering service establishments,comprising 54.24%(2789/5142)of the total.Outbreaks in households accounted for 92.41%(146/158)of the reported deaths.Conclusion Catering service establishments are the primary sites for bacterial foodborne diseases such as Vibrio parahaemolyticus and Salmonella.The highest number of reported deaths from foodborne disease outbreaks in households was primarily due to the consumption of poisonous mushrooms.

关 键 词：食源性疾病 暴发 风险监测 病因学 微生物 死亡 

分 类 号：R155[医药卫生—营养与食品卫生学]