Analysis on epidemic characteristics of foodborne disease outbreaks in Laoshan district from 2017 to 2022
Objective To understand the epidemic characteristics of foodborne disease outbreaks in Laoshan district,find out the key control links,and provide a theoretical basis for the local government to deal with foodborne disease outbreaks more scientifically and formulate more targeted prevention and control measures.Methods Relevant information on food-borne disease outbreaks investigated and handled by the Disease Control and Prevention Center of Laoshan District from 2017 to 2022 was collected,and descriptive statistical analysis was conducted on their epidemiological characteristics.Re-sults From 2017 to 2022,a total of 85 outbreaks of foodborne diseases occurred in Laoshan district,reaching the stand-ard of 0 public health emergencies,with a total of 455 cases;an average of 14.2 outbreaks occurred each year,and the difference in the number of outbreaks between different years was statistically significant,x2=45.094,P＜0.001.In the first three years of COVID-19(2017-2019),22 outbreaks occurred annually on average,and 6.3 outbreaks occurred an-nually during COVID-19(2020-2022).The number of foodborne disease outbreaks during COVID-19 was significantly lower than that before COVID-19,x2=6.916,P＜0.050;The peak occurred mainly in July and August,with 61 cases in July and August,accounting for 71.8％of all events;The eating places of suspicious meals were mainly concentrated in catering service institutions(72 cases,84.7％);The causes were identified in 30 cases,with an incident identification rate of 35.3％;Among the events that identified the cause,microorganisms were the most common pathogenic factors(26 cases,86.7％),followed by toxic animals and plants(4 cases,13.3％),and there were no chemical events.Vibrio parahaemolyticus accounted for the largest proportion of microorganisms(21 cases,80.8％),and kidney bean accounted for the largest proportion of toxic animals and plants(2 cases,50％);The incidence of the disease was mainly among young and middle-aged people aged 20-50(333 cases,73.2％),and the number of cases in non local populations(51 ca-ses,267 people)was higher than that in local populations(34 cases,188 people).The non local population was mainly composed of travel groups or self driving tours(94.1％);Outbreaks of foodborne diseases caused by Vibrio parahaemo-lyticus infection in non local populations were significantly higher than those in local populations,=5.102,P＜0.050.Conclusions With the end of the COVID-19 and the overall recovery of personnel mobility,the number of foodborne dis-ease outbreaks is at risk of increasing.It is necessary to strengthen the supervision of catering service institutions,and fo-cus on preventing foodborne disease outbreaks caused by Vibrio parahaemolyticus in the summer peak tourism season.
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