Analysis of foodborne disease outbreaks in Zhaotong City of Yunnan Province in 2010-2019
10.3969/j.issn.1006-2483.2022.02.015
- VernacularTitle:2010—2019年云南省昭通市食源性疾病暴发情况分析
- Author:
Renquan LIU
1
;
Jianguo CAO
2
;
Pinghua YANG
2
;
Yanling YANG
3
Author Information
1. Zhaotong Health Vocational College，Zhaotong , Yunnan 657000 , China
2. Institute of Nutrition and Food Hygiene，Zhaotong Centers for Disease Control and Prevention ，Zhaotong , Yunnan 657000，China
3. Institute of Nutrition and Food Hygiene，Yunnan Centers for Disease Control and Prevention，Kunming , Yunnan 650022，China
- Publication Type:Journal Article
- Keywords:
Foodborne disease;
Outbreaks;
Analysis
- From:
Journal of Public Health and Preventive Medicine
2022;33(2):69-72
- CountryChina
- Language:Chinese
-
Abstract:
Objective To understand the epidemiological characteristics of foodborne disease outbreaks in Zhaotong City of Yunnan Province from 2010 to 2019, and to provide a scientific basis for the prevention and control of foodborne disease outbreaks in Zhaotong City. Methods Data were collected from National Foodborne Diseases Surveillance Network during 2010-2019, and a descriptive analysis of the data was carried out. Results A total of 82 foodborne disease outbreaks were reported from 2010 to 2019, involving 2 060 cases and 40 deaths. In 2016, there were 12 (accounting for 14.63%) foodborne disease outbreaks. Foodborne disease outbreaks displayed seasonal pattern, and mainly occurred from July to October. Families were the main places of foodborne disease outbreaks, accounting for 63.41%. Poisonous mushroom was the main food for outbreaks, which caused 39 outbreaks of foodborne diseases (accounting for 47.56%）. Twenty-six people died from eating wild mushroom, accounting for 65.00% of the total deaths. Drinking and eating by mistake were the main cause of the disease, leading to 47 cases (57.31%). Conclusions Summer and Autumn are the high-risk seasons for foodborne disease outbreaks in Zhaotong City. Eating and drinking by mistake are the main cause of the disease, and eating poisonous mushroom is the predominant reason. It is necessary to strengthen food safety education, to improve food safety awareness, and to strengthen the supervision of food safety in collective canteens and issue early warning intervention in time in the season of high incidence of foodborne diseases.
