中国2002 — 2015年学校食源性疾病暴发事件分析

  目的  了解中国2002 — 2016年单位食堂食物中毒情况，为食物中毒防控工作提供参考依据。  方法  收集2002 — 2016年国家食源性疾病监测网报告的全国1 810起单位食堂食物中毒事件进行流行病学分析。  结果  中国2002 — 2016年报告单位食堂食物中毒事件1 810起，累计发病34 630例，死亡25例；2014 — 2016年发病起数居首位，为676起（37.35 %）；发病多集中在第三季度，为741起（40.94 %）；华东地区报告食物中毒事件起数居首位，为599起（33.09 %）；有毒动植物为主要致病因素，引发中毒事件605起（33.43 %）；原因食品主要以单一食品为主，为1 055起（58.29 %），其中蔬菜类最多为522起；生产加工是主要的引发环节，为731起（40.39 %）。  结论  第三季度是单位食堂食物中毒事件的高发时段，蔬菜类是主要的原因食品，生产加工是主要的引发环节。

Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes

  Objective  To examine the incidence of food poisoning associated with dining at worksite or institutional canteens in China from 2002 through 2016 and to provide evidences for prevention of food poisoning.  Methods  We collected data on reported food poisoning events associated with dinings at workers’ or staff’s canteens across China from 2002 through 2016 via National Foodborne Diseases Surveillance Network and then conducted a retrospective analysis.  Results  There were 1 810 food poisonings associated with dining at worksite or institutional canteens reported in China during the 15-year period, involving 34 630 sufferers and 25 deaths. More food poisoning events (676, 37.35% of all the events) were reported between 2014 and 2016 and more food poisoning events (741, 40.94%) were reported during the third quarter of a year. Of all the reported poisoning events, 599 (33.09%) occurred in Eastern China; 605 (33.43%) were resulted from consumptions of poisonous plants or animals; 1 055 (58.29%) were associated with the consumption of a single dish, of which, 522 were related to the consumption of vegetable dishes; and 731 (40.39%) of the events were induced by pathogenic or poisonous contamination in food production or processing process.  Conclusion  During the period from 2002 to 2016 in China, dining at worksite or institutional canteen-related food poisonings mainly occurred in the third quarter of a year and were induced by pathogenic or poisonous contamination of vegetable food in production or processing process.