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

Abstract

ObjectiveTo study the epidemiological characteristics of foodborne disease outbreaks in China’s Mainland in 2017.MethodsThe foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed.ResultsA total of 5 142 foodborne disease outbreaks were reported in 30 provinces， which caused 34 981 illnesses and 158 deaths. Among these events， 60.40% （3 106/5 142） were attributed to identifiable pathogens， with mushroom poisoning causing the highest number of events and fatalities， accounting for 45.40% （1 410/3 106） and 68.24% （101/148） respectively. Microbial factors were responsible for the highest number of cases， accounting for 51.29% （11 597/22 609）. The majority of events occurred in catering service establishments， comprising 54.24% （2 789/5 142） of the total. Outbreaks in households accounted for 92.41% （146/158） of the reported deaths.ConclusionCatering 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.

Keywords

• foodborne disease
• outbreak
• risk surveillance
• etiology
• microorganism
• death