Epidemiological features of foodborne disease outbreaks in Nanjing in 2013 - 2023
10.3969/j.issn.1006-2483.2026.01.009
- VernacularTitle:2013—2023年南京市食源性疾病暴发事件流行病学特征
- Author:
Zitong CHEN
1
;
Xiaocheng LI
1
;
Di JIN
1
;
Baofu GUO
1
Author Information
1. Nanjing Municipal Center for Disease Control and Prevention, Nanjing, Jiangsu 210003, China
- Publication Type:Journal Article
- Keywords:
Foodborne diseases;
Outbreak;
Pathogenic factors;
Epidemiological characteristics
- From:
Journal of Public Health and Preventive Medicine
2026;37(1):44-47
- CountryChina
- Language:Chinese
-
Abstract:
Objective The aim of this study is to examine the epidemiological features of foodborne disease outbreaks in Nanjing between 2013 and 2023, in order to offer a scientific foundation for the prevention and management of foodborne diseases. Methods Gathering information on foodborne disease outbreaks in Nanjing from 2013 to 2023, conduct descriptive analysis on the epidemiological characteristics of outbreak events, including time distribution, location distribution, and pathogenic factor distribution. A comparison of the rates was conducted using a χ2 test, with P<0.05 signifying statistical significance. Results Nanjing experienced 145 outbreaks of foodborne diseases. resulting in 21246 people being exposed, 2 488 affected and 3 fatalities from 2013 to 2023. The epidemic is primarily concentrated in the third quarter. There is a significant statistical difference in the incidence rate between different quarters (χ2=121.063, P<0.001). The number of events caused by Vibrio parahaemolyticus is the highest, accounting for 23.45%. The identification rate of problematic foods is 67.59%, with meat and meat products being the most pathogenic (18.62%). The outbreak was mainly caused by improper storage and processing. The restaurants being the most common (41.38%). Conclusions Nanjing should focus on monitoring outbreaks caused by Vibrio parahaemolyticus, especially in the third quarter; it is necessary to strengthen the health education of poisonous mushrooms; Nanjing should focus on the storage and processing of meat and meat products, and enhance food safety supervision in catering service venues, and improve on-site sampling and laboratory testing capabilities, thus drastically diminishing the risk of foodborne disease outbreaks.
