Attribution analysis of foodborne disease outbreaks caused by Staphylococcus aureus and its enterotoxin in China’s Mainland from 2010 to 2020

LIU Tingting; CUI Chunxia; SONG Zhuangzhi; GUO Yunchang; LIU Changqing; XU Lizi; SANG Xianglai; JI Rong; FU Ping; LI Ning

doi:10.13590/j.cjfh.2022.05.026

Zhongguo shipin weisheng zazhi (Sep 2022)

Attribution analysis of foodborne disease outbreaks caused by Staphylococcus aureus and its enterotoxin in China’s Mainland from 2010 to 2020

LIU Tingting,
CUI Chunxia,
SONG Zhuangzhi,
GUO Yunchang,
LIU Changqing,
XU Lizi,
SANG Xianglai,
JI Rong,
FU Ping,
LI Ning

Affiliations

LIU Tingting: Center for Comprehensive Disease Control and Prevention of Inner Mongolia, Inner Mongolia Hohhot 010031, China
CUI Chunxia: Center for Comprehensive Disease Control and Prevention of Inner Mongolia, Inner Mongolia Hohhot 010031, China
SONG Zhuangzhi: Center for Comprehensive Disease Control and Prevention of Inner Mongolia, Inner Mongolia Hohhot 010031, China
GUO Yunchang: China National Center for Food Safety Risk Assessment, Beijing 100022, China
LIU Changqing: Hebei Provincial Center for Disease Control and Prevention, Hebei Shijiazhuang 050021, China
XU Lizi: Anhui Provincial Center for Disease Control and Prevention, Anhui Hefei 230601, China
SANG Xianglai: Gansu Provincial Center for Disease Control and Prevention, Gansu Lanzhou 730030, China
JI Rong: China National Center for Food Safety Risk Assessment, Beijing 100022, China
FU Ping: China National Center for Food Safety Risk Assessment, Beijing 100022, China
LI Ning: China National Center for Food Safety Risk Assessment, Beijing 100022, China

DOI: https://doi.org/10.13590/j.cjfh.2022.05.026
Journal volume & issue: Vol. 34, no. 5
pp. 1029 – 1034

Abstract

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ObjectiveTo understand the distribution characteristics of trigger factors of foodborne disease outbreaks caused by Staphylococcus aureus and its enterotoxin in China.MethodsThe data from the national foodborne disease outbreak monitoring system and literature from 2010 to 2020 were collected and sorted out， and the data of Staphylococcus aureus and its enterotoxin was analyzed.ResultsA total of 703 outbreaks from 2010 to 2020 were included （694 in the monitoring system and 9 in the literature）. Single latitude attribution analysis found that meat accounted for 28.3% （199/703） of the causal foods， improper storage accounted for 15.2% （107/703） during the whole process， and catering service places accounted for 85.2% （599/703） of the occouring places. The results of multi-dimensional analysis showed that the number of events in each season was the largest in Eastern China. In addition to meat， pastry food and rice flour food were the main cause in eastern and southern China， which were mostly caused by improper storage. Among the outbreaks that occurred in catering service places， meat and flour rice food were mainly caused by improper processing， while pastry food was mainly caused by improper storage.ConclusionThe incidence of foodborne diseases caused by Staphylococcus aureus and its enterotoxin is high in meat products. It is necessary to strengthen the supervision of catering service places， food processing， storage and other sectors to reduce the risk of morbidity.

Published in Zhongguo shipin weisheng zazhi

ISSN: 1004-8456 (Print)
Publisher: The Editorial Office of Chinese Journal of Food Hygiene
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture; Technology: Home economics: Nutrition. Foods and food supply
Website: http://www.zgspws.com/zgspwszzen/home

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