Analysis on epidemiological characteristics of food poisoning incidents in Shenzhen during 2009-2018
10.3969/j.issn.1006-2483.2021.03.010
- VernacularTitle:2009—2018年深圳市食物中毒事件流行病学分析
- Author:
Jianping LIU
1
,
2
,
3
;
Jinzhou ZHANG
1
,
2
,
3
;
Hao LIANG
1
;
Liubo PAN
1
;
Yan ZHOU
1
Author Information
1. Institute of Nutrition and Food Security, Shenzhen Center for Disease Prevention and Control， Shenzhen 518055，China
2. Shenzhen Modern Toxicology Key Laboratory, Shenzhen 518055，China
3. Shenzhen Health Toxicology Medical Key Discipline, Shenzhen 518055，China
- Publication Type:Journal Article
- Keywords:
Food poisoning;
Epidemiological;
Food safety;
Pathogenic microorganism
- From:
Journal of Public Health and Preventive Medicine
2021;32(3):41-44
- CountryChina
- Language:Chinese
-
Abstract:
Objective To analyze the epidemiological characteristics of food poisoning in Shenzhen from 2009 to 2018, and to provide a scientific basis for formulating control strategies of food poisoning. Methods The data of food poisoning events in Shenzhen from 2009 to 2018 was analyzed with descriptive epidemiological methods. Results There were 182 reported food poisoning events, resulting in 1786 cases and 3 death. The incidence of food poisoning events had a seasonal peak during May to September, and a total of 119 reported food poisoning events (65.39%, 119/182) occurred in that period of time with 1156 cases (64.73%, 1156/1786). There were 77 food poisoning events (42.31%) occurring in collective canteens with 927 cases (51.91%), making them the most frequent locations for food poisoning. The main pathogenic factors were bacteria, poisonous plants and chemicals. Incidents of bacterial food poisoning were mainly caused by Vibro parahemolyticus (51.73%, 60/116), Salmonella (26.73%, 30/116), and Staphylococcus aureus enterotoxin (11.21%, 13/116), etc. Hyacinth bean toxin and mushroom were responsible for 33.33% of the incidents caused by poisonous plants. Incidents of chemical food poisoning were mainly caused by nitrite (8.33%). Conclusion The prevention and control of food poisoning in Shenzhen should be focused on reducing bacterial food poisoning such as Salmonella and Vibrio parahaemolyticus, and supervision of food safety of catering units and collective canteens should be strengthened. Additionally, health education on prevention and control of food poisoning should be targeted at the high-risk population to reduce the risk of food poisoning.
