| 2016年中国大陆食源性疾病暴发监测资料分析 |
| |
| 引用本文： | 李薇薇,郭云昌,刘志涛,褚遵华,梁进军,孟灿,付萍.2016年中国大陆食源性疾病暴发监测资料分析[J].中国食品卫生杂志,2022,34(1):86-91. |
| |
| 作者姓名： | 李薇薇 郭云昌 刘志涛 褚遵华 梁进军 孟灿 付萍 |
| |
| 作者单位： | 国家食品安全风险评估中心,北京 100022;云南省疾病预防控制中心,云南 昆明 650034;山东省疾病预防控制中心,山东 济南 250014;湖南省疾病预防控制中心, 湖南 长沙 410005;安徽省疾病预防控制中心,安徽 合肥 230061 |
| |
| 基金项目： | 国家重点研发计划(2017YFC1601503) |
| |
| 摘 要： | 目的 分析2016年中国食源性疾病暴发事件的流行病学特征。方法 对我国“食源性疾病暴发监测系统”收集的2016年食源性疾病暴发资料进行统计分析。结果 2016年31个省、自治区、直辖市和新疆生产建设兵团共上报食源性疾病暴发事件4 056起,累计发病32 812人,死亡213人。在病因明确的2 435起事件中,毒蘑菇引起的事件数和死亡人数最多,分别占40.7%(991/2 435)和74.1%(146/197)；微生物性因素引起的发病人数最多,占59.3%(12 910/21 769)。结论 微生物性食源性疾病仍然是我国重要的食品安全问题,此外,毒蘑菇中毒事件频发。
|
| 关 键 词： | 食源性疾病 暴发 监测 致病因子 微生物 死因 中国 |
| 收稿时间： | 2021/8/2 0:00:00 |
Analysis of foodborne disease outbreaks in China Mainland in 2016 |
| |
| LI Weiwei,GUO Yunchang,LIU Zhitao,CHU Zunhu,LIANG Jinjun,MENG Can,FU Ping.Analysis of foodborne disease outbreaks in China Mainland in 2016[J].Chinese Journal of Food Hygiene,2022,34(1):86-91. |
| |
| Authors: | LI Weiwei GUO Yunchang LIU Zhitao CHU Zunhu LIANG Jinjun MENG Can FU Ping |
| |
| Affiliation: | China National Center for Food Safety Risk Assessment, Beijing 100022, China;Yunnan Provincial Center for Disease Control and Prevention, Yunnan Kunming 650034 China;Shandong Provincial Center for Disease Control and Prevention, Shandong Ji''nan 250014 China;Hunan Provincial Center for Disease Control and Prevention, Hunan Changsha 410005, China;Anhui Provincial Center for Disease Control and Prevention, Anhui Hefei 230061, China |
| |
| Abstract: | Objective To study the epidemiological characteristics of foodborne disease outbreaks in China in 2016. Methods The foodborne disease data collected from National Foodborne Disease Outbreaks Surveillance System were analyzed. Results 4 056 foodborne disease outbreaks were reported in 31 provinces, which caused 32 812 illnesses and 213 deaths. Mushroom poisoning caused the largest percentage of outbreaks and deaths, accounting for 40.7% (991/2 435) and 74.1% (146/197), respectively. Microbiological agents caused the largest percentage of illnesses (59.3%, 12 910/21 769). Conclusion Microbial foodborne disease remains a serious food safety issues in China. Mushroom poisoning frequently occurred all over the country. |
| |
| Keywords: | Foodborne disease outbreak surveillance etiology microorganism death China |
|
| 点击此处可从《中国食品卫生杂志》浏览原始摘要信息 |
|
点击此处可从《中国食品卫生杂志》下载全文 |
|
