2015年江苏省食源性疾病暴发事件的流行病学 特征分析

目的 对2015年江苏省食源性疾病暴发事件的流行病学特征进行分析,提出防控措施和策略。方法 对2015年国家食源性疾病暴发报告系统上报的77起食源性疾病暴发事件进行分布研究。结果 2015年共发生食源性疾病暴发事件77起,累计发病1111人,其中死亡6人。食源性疾病暴发事件的主要发病时间是7-9月;饮食服务单位是发生食源性疾病暴发事件的主要场所, 其次依次为集体食堂、家庭和农村宴席;微生物是引起食源性疾病暴发事件发生的主要致病因素;除不明原因外引起食源性疾病暴发事件的主要原因食品是动物类食品。结论 加强对高发季节、高发因素、高发场所的食品安全监管,针对性加强毒蕈中毒的食品安全教育,提高食源性疾病暴发事件的流行病学调查能力,是预防和控制食源性疾病暴发事件的有效措施。     

2012—2020年江西省家庭食源性疾病暴发事件分析

目的 分析江西省家庭食源性疾病暴发事件的流行病学特征,为预防和有效控制家庭食源性疾病提供参考依据。方法 收集江西省2012—2020年食源性疾病暴发监测系统中报告的家庭食源性疾病暴发事件资料,采用描述性流行病学方法进行分析。结果 2012—2020年江西省共报告家庭食源性疾病暴发事件715起,累计发病2 608人,死亡35人,病死率为1.3%（35/2 608）。9年间暴发事件数整体呈上升趋势,事件集中发生在5~10月份。从致病因素和原因食品分析,野生蘑菇引起的事件数、发病人数和死亡人数最多,分别占总数的45.0%（322/715）、39.5%（1 029/2 608）和94.2%（33/35）,其次是微生物致病因素。从区域分析,家庭食源性疾病暴发事件主要发生在农村,报告的事件数、发病人数和死亡人数分别占总数的73.1%（527/715）、75.4%（1 966/2 608）和100.0%（35/35）。结论 江西省食源性疾病高发季节,应重点针对广大农村家庭开展食用野生蘑菇的危害性宣传,普及微生物性食源性疾病知识,减少家庭食源性疾病的发生,降低死亡率。     

2018—2022年保山市食源性疾病暴发事件流行病学特征分析

目的：探讨保山市2018—2022年食源性疾病暴发事件的流行病学特征,为制定全市食源性疾病预防和控制措施提供依据。方法：对2018—2022年保山市食源性疾病暴发事件进行描述性分析及统计学分析。结果：2018—2022年共报告食源性疾病暴发事件259起,发病1 362人,死亡8人,罹患率13.98%。食源性疾病暴发事件以6—8月为发病高峰,共报告167起（64.48%）。毒蘑菇中毒报告起数和死亡人数占总数的47.88%和75.00%。家庭、餐馆、学校和农村宴席是食源性疾病暴发事件的主要场所,家庭报告190起（73.36%）,死亡8人（100%）;农村宴席平均每起事件发病人数高于其他场所。食用毒蘑菇（99起）和有毒动植物（44起）是致病的主要原因。微生物因素引起的发病人数（453例）居首。结论：2018—2022年保山市食源性疾病暴发事件主要发生在夏季,家庭为主要暴发场所,毒蘑菇中毒是致死率最高的致病因素。应加强卫生监管,有针对性地开展预防野生菌及微生物食物中毒健康教育,采取适当的干预措施可有效降低发病数和死亡数,降低食源性疾病的负担。     

2011—2020年湖北省家庭食源性疾病暴发事件流行病学分析

目的 为预防和控制湖北省家庭食源性疾病暴发事件提供科学决策与依据。方法 收集国家食源性疾病暴发监测系统中2011—2020年湖北省家庭食源性疾病暴发事件相关数据,对发病时间、地区、原因食品、致病因子、引发原因等流行特征进行分析。结果 2011—2020年湖北省食源性疾病暴发事件共报告506起,累计发病数4 503例,死亡46例,其中报告发生在家庭的264起,占总事件数的52.17%;病例997例,占总病例数22.14%;死亡44例,病死率为4.41%。7月是事件暴发的高发月份,报告事件数98起,占总事件数的37.12%(98/264)。在家庭发生事件的主要致病因子是毒蘑菇（178起,67.42%）,其次是不明原因（37起,14.02%）,化学污染物（22起,8.33%）,三者占总报告事件数的89.77%,占总死亡例数的88.64%(39/44)。结论 2011—2020年湖北省在家庭发生的食源性疾病暴发事件主要致病因子为毒蘑菇,主要引发原因是误食误用,对大众的预防食源性疾病（特别是预防毒蘑菇）宣传教育仍需进一步加强。     

2010—2020年中国大陆由外卖送餐引发的食源性疾病暴发事件流行病学特征分析

目的 分析2010—2020年中国大陆由外卖送餐引发的食源性疾病暴发事件流行病学特征,提出相关监管建议。方法 对我国“国家食源性疾病暴发监测系统”收集的2010—2020年由外卖送餐引发的食源性疾病暴发数据进行描述性流行病学分析。结果 2010—2020年中国大陆（除西藏自治区）共报告549起由外卖送餐引起的食源性疾病暴发事件,累计发病9 285人,死亡2人。第三季度的暴发事件数和发病人数最多,分别占41.53%和44.58%。除致病因子不明以外,微生物性事件数和发病人数最多,分别占39.16%和60.26%。除原因食品不明以外,混合食品和多种食品引起的事件数和发病人数均较多,事件数分别占21.86%和15.12%,发病人数分别占20.58%和13.10%。除不明来源场所以外,事件数和发病人数排名前3位的送餐来源场所分别是学校食堂、集体用餐配送单位/中央厨房、快餐店,事件数分别占20.04%、15.66%、15.48%,发病人数分别占35.30%、17.52%、10.57%。除多种因素和不明因素以外,存储不当引起的事件数最多,占8.74%;加工不当引起的发病人数最多,占7.74%。结论...     

2013年山东省食源性疾病暴发事件 流行病学特征分析

目的分析2013年山东省食源性疾病暴发事件的流行病学特征,为制定食源性疾病预防控制措施提供依据。方法对2013年通过国家食源性疾病暴发报告系统上报的30起食源性疾病暴发事件进行整理分析。结果 2013年共发生食源性疾病暴发事件30起,发病人数654人,死亡2人。食源性疾病暴发事件的主要发病季节是第三季度,全年食源性疾病暴发主要发生在4~10月份,其中以8月份最高;16~60岁人群是暴发事件发生的主要人群;饮食服务单位是发生食源性疾病暴发事件的主要场所,其次是集体食堂;加工不当与交叉污染是引起食源性疾病暴发事件的主要原因:微生物是引起食源性疾病暴发事件发生的主要致病因素,不同致病因素之间导致的罹患率不同(P0.05);引起食源性疾病暴发事件的主要原因食品是混合食品。结论加强对高发季节、高发因素、高发污染环节的监控;加强食源性疾病暴发事件的调查处置;加大防控食源性疾病暴发事件的宣传力度等,是预防和控制食源性疾病暴发事件的有效措施。     

2010~2018年保山市食源性疾病暴发事件监测结果分析

目的 了解2010~2018年保山市食源性疾病暴发事件的发病规律和特点。方法 对保山市2010~2018年报告的食源性疾病暴发事件资料, 从时间、场所、致病因素进行分析。结果 共报告食源性疾病暴发事件416起(达到突发公共卫生事件的20起), 除1起食源性寄生虫感染外, 其余均为食物中毒, 发病2677人, 死亡20人。6~8月为发病高峰, 报告起数、发病人数、死亡人数分别占全年的56.3%、41.3%、75.0%。毒蘑菇中毒报告起数及死亡人数最高, 分别占总数的49.5%、50.0%; 微生物性发病人数最高, 占总数的31.4%; 导致死亡病例主要为毒蘑菇、乌头碱, 占总数的75%。家庭报告起数、发病人数及死亡人数最多, 分别占总数的72.1%、51.7%、90.0%。农村宴席及学校平均每起事件的发病人数高于其它场所。 结论 加强对农村宴席及学校的监管, 有针对性的开展预防野生菌、附子(川乌、草乌)及微生物性食物中毒健康教育, 可有效降低发病数及死亡数。     

2010—2020年中国大陆生熟交叉污染导致食源性疾病暴发事件流行病学特征分析

目的 了解2010—2020年中国大陆由生熟交叉污染导致的食源性疾病暴发事件的流行病学特征,为有效防控生熟交叉污染食源性疾病暴发提供依据。方法 收集2010—2020年国家食源性疾病暴发监测系统报告的食物加工环节为生熟交叉污染导致的食源性疾病暴发事件,分析其流行病学特点。结果 2010—2020年国家食源性疾病暴发监测系统报告生熟交叉污染导致的食源性疾病暴发事件667起（1.85%）,发病11 766例,死亡4例;高发季节为第二、三季度;高发地区为南方地区;发生场所以餐饮服务场所（66.4%,443/667）和集体食堂（22.6%,151/667）为主;原因食品（除去不明食品、多种食品、混合食品）主要为肉类（26.2%,175/667）和水产类食品（14.1%,94/667）;致病微生物及毒素是导致生熟交叉污染食源性疾病暴发事件的主要致病因素,排在前3位的是副溶血性弧菌、沙门菌和金黄色葡萄球菌及其肠毒素;副溶血性弧菌事件的高危食品是水产类（55.1%,75/136）和肉类（37.5%,51/136）;沙门菌事件的高危食品为肉类（62.2%,46/74）;主要致病因子有地域性差异,其中华东、华南、西南地区副溶血性弧菌污染事件（χ²=26.3,P<0.001）和沙门菌事件（χ²=18.3,P<0.001）的构成比有差异。结论 生熟交叉污染食源性疾病事件是不容忽视的重要食品安全问题,在高温季节和南方地区,尤其要加强餐饮服务场所和集体食堂制备动物类食品时的卫生管理和食品从业人员的操作规范、微生物性食源性疾病的认知培训。     

2015—2019年江西省细菌性食源性疾病暴发事件分析

目的 分析江西省2015—2019年细菌性食源性疾病暴发事件的流行病学特征,为预防和有效控制细菌性食源性疾病提供科学依据。方法 收集江西省2015—2019年食源性疾病暴发监测系统中报告的细菌性食源性疾病暴发事件资料,采用描述性流行病学方法进行分析。结果 2015—2019年江西省共报告细菌性食源性疾病暴发事件161起,累计发病1 682人,住院794人,年均报告发病率为0.73/10万,事件集中发生在5~10月。沙门菌及副溶血性弧菌是细菌性食源性疾病的主要致病菌,导致的暴发事件数和发病人数最多,分别占总数的45.4%（73/161）和56.4%（949/1 682）,肉与肉制品是主要的原因食品。家庭、宾馆饭店、农村宴席、学校食堂、单位食堂是事件发生的主要场所,食品加工、储存不当、原料（辅料）污染或变质是事件的主要引发因素。结论 细菌性食源性疾病仍是江西省主要的公共卫生问题,高发季节应针对重点食品、重点场所和相关人群加强监管或教育培训,增强家庭食品安全意识,减少细菌性食源性疾病的发生。     

2010—2020年中国大陆学校食源性疾病暴发事件分析

目的 描述中国大陆学校食源性疾病暴发的流行病学特征,并提出针对性预防措施。方法 对2010—2020年国家食源性疾病暴发网报告的全国学校食源性疾病暴发事件进行描述性分析。结果 2010—2020年全国共报告学校食源性疾病暴发事件2 101起,累计发病44 510例,住院15 193例,死亡6例。平均每起事件的发病人数为21例。50.9%（1 069/2 101）的暴发未确定致病因素,21.2%（446/2 101）的暴发事件未确定原因食品。微生物性因素引起的暴发事件数最多,占已知病因暴发事件65.7%（678/1 032）;引起死亡的暴发事件首要因素是化学性因素,占总死亡人数的83.3%（5/6）。金黄色葡萄球菌及其肠毒素和蜡样芽孢杆菌是最常见的病原体,分别占已知病因暴发报告的14%（145/1 032）和13%（135/1 032）。最常见的原因食品为肉类食品（9.2%,194/2 101）、误食有毒植物（8.8%,184/2 101）和米面食品（8.1%,171/2 101）;9月是高发月份（20.2%,425/2 101）;暴发中的原因食品受污染的环节主要为制备食品时加热温度或时间不充分,或者误食误用有毒动植物、化学物质,以及对食物储存不当。结论 学校和食品安全管理相关部门应加强食品安全指导及监督管理,定期对食堂从业人员进行培训,针对中小学生开展食品安全宣传教育,各部门紧密合作,加强现场卫生学调查。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.