Analysis of foodborne disease outbreaks in Chinese Mainland in 2018

Abstract

ObjectiveTo study the epidemiological characteristics of foodborne disease outbreaks in Chinese Mainland in 2018.MethodsThe 2018 annual foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed by descriptive statistical analysis.ResultsA total of 6 537 foodborne disease outbreaks were reported in 31 provincial-level administrative divisions， which caused 41 750 illnesses and 135 deaths. The outbreak of foodborne diseases in families caused 80% of deaths， the number of events and deaths caused by poisonous mushroom was the largest， accounting for 25.13% and 37.78% respectively. The number of illnesses caused by microbial factors was the largest， accounting for 29.28%.ConclusionThe family is an important place caused the deaths of foodborne disease outbreaks， especially the eating habits with regional and local characteristics， such as wild mushrooms. Microbial foodborne disease are important food safety problems in China. Vibrio parahaemolyticus and Salmonella spp. are the most common foodborne microorganisms. Poisoning caused by metabolites of pathogenic bacteria （such as rice yeast acid） needs pay attention to.

Keywords

• foodborne disease
• chinese mainland outbreak
• surveillance
• microorganism
• bongkrekic acid