Epidemiological characteristics of poisonous mushroom-related foodborne disease incidents in Chongqing in 2010-2024
10.3969/j.issn.1006-2483.2026.04.008
- VernacularTitle:2010—2024年重庆市毒蘑菇类食源性疾病事件流行病学特征分析
- Author:
Qing LUO
1
;
Shuquan LUO
2
;
Ping FENG
2
;
Rongsheng FU
1
;
Longfeng CHENG
1
;
Ya WU
1
;
Jingrong CHEN
2
Author Information
1. Chongqing Wanzhou District Center for Disease Control and Prevention, Chongqing 404100, China
2. Chongqing Center for Disease Control and Prevention, Chongqing 400000, China
- Publication Type:Journal Article
- Keywords:
Mushroom;
Epidemiological characteristics;
Spatial correlation
- From:
Journal of Public Health and Preventive Medicine
2026;37(4):36-40
- CountryChina
- Language:Chinese
-
Abstract:
Objective To analyze the epidemiological characteristics of poisonous mushroom-related foodborne disease incidents in Chongqing from 2010 to 2024, and to provide a scientific basis for effective prevention and control of mushroom-related foodborne diseases. Methods Data of poisonous mushroom related foodborne disease incidents reported by the CDCs of 39 districts and counties in Chongqing from 2010 to 2024 were collected, and their epidemic characteristics were analyzed. Results A total of 264 poisonous mushroom poisoning outbreaks were reported in Chongqing from 2010 to 2024, resulting in 1 046 cases of illness, 543 hospitalizations, and 15 deaths, with a mortality rate of 1.43%. The peak of poisoning incidents was from June to October, accounting for 89.02% of the total number of incidents. The top three high-incidence areas were Pengshui Miao Tujia Autonomous County, Dianjiang County, and Nanchuan District. Poisonous mushroom poisoning incidents occurring in household settings, accidental picking and ingestion, and cases involving unidentified mushroom species accounted for 89.02%, 83.33%, and 90.15% of all foodborne disease outbreak incidents, respectively. Conclusion Foodborne disease incidents related to poisonous mushrooms in Chongqing City show an upward trend, and the effectiveness of prevention and control needs to be improved. Based on their seasonal, regional and household clustering characteristics, efforts should be made before the peak season of mushroom poisoning in high-risk areas, targeting key populations with health education, monitoring and early warning, food safety supervision, and medical treatment.
