Epidemiological characteristics of foodborne disease outbreaks in Wuhan， Hubei Province from 2006 to 2023
10.19428/j.cnki.sjpm.2025.24572
- VernacularTitle:2006—2023年湖北省武汉市食源性疾病暴发事件流行特征
- Author:
Yue ZHOU
1
;
Mengdie SHI
2
;
Xiao WANG
2
;
Xiaomin WU
2
;
Yating WU
2
Author Information
1. Wuchang District Center for Disease Control and Prevention, Wuhan, Hubei 430061, China
2. Wuhan Center for Disease Control and Prevention, Wuhan, Hubei 430021, China
- Publication Type:Journal Article
- Keywords:
foodborne disease;
outbreak;
epidemiological characteristic;
prevention and control;
poisonous mushroom
- From:
Shanghai Journal of Preventive Medicine
2025;37(7):549-555
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo analyze the epidemiological characteristics of foodborne disease outbreaks in Wuhan from 2006 to 2023, and to provide a scientific basis for the development of foodborne disease prevention and control measures. MethodsDescriptive statistical analyses were performed on foodborne disease outbreaks confirmed by the district and municipal center for disease control and prevention (CDC) in Wuhan from 2006 to 2023, and the attack rate and case fatality rate were calculated as well. ResultsA total of 182 foodborne disease outbreaks were reported in Wuhan from 2006 to 2023, with a cumulative of 2 820 cases. Among which, 3 cases were dead, with an annual average attack rate of 1.22% and a case fatality rate of 0.11%. The highest number of outbreaks occurred in collective canteens (43.96%, 80/182), the highest attack rate was observed in catering facilities (11.03%), and the highest case fatality rate was found in households (1.45%). Among the foodborne disease outbreaks with identified etiologies, microbial factors were the leading causes (36.26%, 66/182), with the main pathogens being norovirus, Bacillus cereus, and other unspecified bacteria. Fungal factors were mainly attributed to poisonous mushrooms, with a relatively high fatality rate of 2.22% (2/90). Outbreaks caused by bacterial factors were more common in the central urban area (30.28%, 33/109), while fungal-related outbreaks were more frequent in the outlying urban areas (24.66%, 18/73). ConclusionCollective canteens are the main venues for foodborne disease outbreaks in Wuhan. Microbial factors are the main pathogenic factors, and poisonous mushrooms are the leading causes to death. It is necessary to strengthen the supervision on collective canteens, carry out various forms of public awareness campaigns on poisonous mushroom poisoning, and, if required, cooperate with the gardening department to eradicate wild poisonous mushrooms in the green belts. A collaborative cooperation involving multiple departments is essential to reduce the occurrence of foodborne disease outbreaks.
