中国大陆2010-2020年蛋及蛋制品引发的食源性疾病暴发事件分析
Analysis of foodborne disease outbreaks induced by the eggs and egg products in China's Mainland from 2010 to 2020
陈文 1韩海红 2庄茂强 3李宁 2陈京蓉 4贾华云 5欧阳英英 6付萍 2林黎 1郭云昌2
作者信息
- 1. 四川省疾病预防控制中心,四川成都 610041
- 2. 国家食品安全风险评估中心,北京 100022
- 3. 山东省疾病预防控制中心,山东济南 250014
- 4. 重庆市疾病预防控制中心,重庆 400042
- 5. 湖南省疾病预防控制中心,湖南长沙 410005
- 6. 湖北省疾病预防控制中心,湖北武汉 430079
- 折叠
摘要
目的 分析中国大陆地区由蛋及蛋制品引发的食源性疾病暴发事件的发生规律及流行病学特点,为制定相应的预防和控制措施提供科学依据.方法 对2010-2020年国家食源性疾病暴发监测系统中报告的蛋及蛋制品引发的食源性疾病暴发事件的流行病学特征进行描述性分析.结果 2010-2020年中国大陆共报告蛋及蛋制品引发的食源性疾病暴发事件529起,发病3 609人,其中死亡3人,年平均发病率每千万人口 2.4人.以夏秋季节为主,其中又以7月事件数最多,占20.6％(109/529);此类事件主要分布于西南、华东和华中地区,以西南地区的事件数最多,占59.2％(313/529),其中皮蛋引发的事件数、发病人数和死亡人数均最多,分别占61.8％(327/529)、41.1％(1 485/3 609)和66.7％(2/3).皮蛋的致病因素主要是沙门菌(60.9％,199/327),主要感染原因是原料污染(20.5％,67/327)和存储不当(11.0％,36/327),皮蛋引发的事件中西南地区家庭最多,占42.5％(139/327),其次是西南地区街头摊点,占18.7％(61/327).结论 皮蛋是高危食品,沙门菌是主要致病因素,原料污染和存储不当是主要污染环节,建议相关监管部门加强合作,加强对皮蛋的监测和街头摊点的管理,在高危季节的西南地区落实食品安全的健康教育.
Abstract
Objective To provide scientific basis for disease control and prevention,the regularity and epidemiological characteristic of foodborne disease outbreaks induced by the eggs and egg products was analyzed.Methods The epidemiological characteristics of foodborne disease outbreaks induced by the eggs and egg products from national foodborne disease outbreak reporting system during 2010-2020 was analyzed by descriptive method.Results During 2010 and 2020,529 events,3 609 cases and 3 deaths of foodborne disease outbreaks induced by the eggs and egg products were reported in China's Mainland,and the annual average incidence was 2.4 per ten million population.It occurred mainly in the summer and autumn seasons,with July having the highest number of events,accounting for 20.6％(109/529).The event was mainly distributed in the Southwest,east China,and central China regions,with the Southwest region having the highest number of events which accounted for 59.2％(313/529).The number of events,morbidity and mortality caused by preserved eggs were the largest,accounting for 61.8％(327/529),41.2％(1 485/3 609)and 66.7％(2/3),respectively.The pathogenic factors of preserved eggs were mainly Salmonella(60.9％,199/327),and the reason was mainly raw material pollution(20.5％,67/327)and improper storage(11.0％,36/327).Among the events caused by preserved eggs,the number of families in southwest China was the largest,accounting for 42.5％(139/327),followed by street stalls in southwest China,accounting for 18.7％(61/327).Conclusion Preserved eggs are the high risk food,Salmonella is the main pathogenic factor,and raw material pollution and improper storage are the main pollution links.It is suggested that relevant regulatory departments should strengthen cooperation,strengthen the monitoring of preserved eggs and the management of street stalls,and implement health education on food safety in southwest China in high-risk seasons.
关键词
蛋及蛋制品/沙门菌/食源性疾病暴发/流行病学特征Key words
Eggs and egg products/Salmonella/foodborne diseases outbreaks/epidemiology characteristics引用本文复制引用
基金项目
国家重点研发计划(2022YFC2602303)
出版年
2024
NETL
NSTL
万方数据