Epidemiological characteristics of bacterial food poisoning events in China from 2010 to 2019
ObjectiveThis study aimed to provide suggestions for the prevention and control of bacterial food poisoning. The pattern of occurrence and epidemiological characteristics of bacterial food poisoning in China were determined， and its spatial aggregation was explored.MethodsDescriptive epidemiology wa...
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| Format: | Article |
| Language: | zho |
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The Editorial Office of Chinese Journal of Food Hygiene
2023-08-01
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| Series: | Zhongguo shipin weisheng zazhi |
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| Online Access: | https://www.zgspws.com/zgspwszz/article/abstract/202308014?st=article_issue |
| _version_ | 1797302358136324096 |
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| author | HU Jinyu WANG Rui |
| author_facet | HU Jinyu WANG Rui |
| author_sort | HU Jinyu |
| collection | DOAJ |
| description | ObjectiveThis study aimed to provide suggestions for the prevention and control of bacterial food poisoning. The pattern of occurrence and epidemiological characteristics of bacterial food poisoning in China were determined， and its spatial aggregation was explored.MethodsDescriptive epidemiology was conducted to analyze and compare national bacterial food poisoning events from 2010 to 2019， and ArcGIS 10.6 was used to analyze the data spatially and draw relevant maps.ResultsA total of 1 110 cases of bacterial food poisoning were reported in China from 2010 to 2019， involving 49 457 poisonings and 87 deaths. Most bacterial food poisoning incidents occurred in the third quarter and in September. The highest number of incidents with identified causes was attributed to the contamination of meat and meat products， accounting for 19.10% of the total incidents. Non-typhoid Salmonella， Vibrio parahaemolyticus， and Bacillus cereus were the main causative agents of bacterial food poisoning， accounting for 56.04% and 61.17% of the total number of incidents and poisonings， respectively. The number of bacterial food poisoning incidents （39.37%） and morbidity incidents （34.76%） caused by collective canteens was the highest. The highest number of deaths （83.91%） from bacterial food poisoning occurred in households. Guangdong， Sichuan， Yunnan， Guangxi， and Shandong reported the highest number of incidents with the highest number of people poisoned in the country. The national bacterial food poisoning incidents exhibited a clustered spatial distribution， with “hot spots” mainly concentrated in parts of Yunnan， western and northern Guangxi， southern Sichuan， Chongqing， western and northern Hubei， western and southern Hu’nan， and central and northern Guangdong.ConclusionThe number of bacterial food poisoning incidents ranks first among all kinds of food poisoning incidents in China， suggesting the need for relevant departments to strengthen supervision and training， particularly in crucial settings such as collective canteens and catering service units. Various food safety standards and requirements should be strictly implemented， and publicity and education should be strengthened for key populations. It is recommended that hotspot regions of bacterial food poisoning explore the underlying causes and mechanisms of their spatial aggregation and implement corresponding measures to reduce the occurrence of such incidents. |
| first_indexed | 2024-03-07T23:35:41Z |
| format | Article |
| id | doaj.art-a166786aaaa943039256b54f28528ce0 |
| institution | Directory Open Access Journal |
| issn | 1004-8456 |
| language | zho |
| last_indexed | 2024-03-07T23:35:41Z |
| publishDate | 2023-08-01 |
| publisher | The Editorial Office of Chinese Journal of Food Hygiene |
| record_format | Article |
| series | Zhongguo shipin weisheng zazhi |
| spelling | doaj.art-a166786aaaa943039256b54f28528ce02024-02-20T07:50:45ZzhoThe Editorial Office of Chinese Journal of Food HygieneZhongguo shipin weisheng zazhi1004-84562023-08-013581225123010.13590/j.cjfh.2023.08.0141004-8456（2023）08-1225-06Epidemiological characteristics of bacterial food poisoning events in China from 2010 to 2019HU Jinyu0WANG Rui1Chengdu Center for Disease Control and Prevention, Sichuan Chengdu 610041, ChinaPublic Health Emergency Center, Chinese Center for Disease Control and Prevention, Beijing 102206, ChinaObjectiveThis study aimed to provide suggestions for the prevention and control of bacterial food poisoning. The pattern of occurrence and epidemiological characteristics of bacterial food poisoning in China were determined， and its spatial aggregation was explored.MethodsDescriptive epidemiology was conducted to analyze and compare national bacterial food poisoning events from 2010 to 2019， and ArcGIS 10.6 was used to analyze the data spatially and draw relevant maps.ResultsA total of 1 110 cases of bacterial food poisoning were reported in China from 2010 to 2019， involving 49 457 poisonings and 87 deaths. Most bacterial food poisoning incidents occurred in the third quarter and in September. The highest number of incidents with identified causes was attributed to the contamination of meat and meat products， accounting for 19.10% of the total incidents. Non-typhoid Salmonella， Vibrio parahaemolyticus， and Bacillus cereus were the main causative agents of bacterial food poisoning， accounting for 56.04% and 61.17% of the total number of incidents and poisonings， respectively. The number of bacterial food poisoning incidents （39.37%） and morbidity incidents （34.76%） caused by collective canteens was the highest. The highest number of deaths （83.91%） from bacterial food poisoning occurred in households. Guangdong， Sichuan， Yunnan， Guangxi， and Shandong reported the highest number of incidents with the highest number of people poisoned in the country. The national bacterial food poisoning incidents exhibited a clustered spatial distribution， with “hot spots” mainly concentrated in parts of Yunnan， western and northern Guangxi， southern Sichuan， Chongqing， western and northern Hubei， western and southern Hu’nan， and central and northern Guangdong.ConclusionThe number of bacterial food poisoning incidents ranks first among all kinds of food poisoning incidents in China， suggesting the need for relevant departments to strengthen supervision and training， particularly in crucial settings such as collective canteens and catering service units. Various food safety standards and requirements should be strictly implemented， and publicity and education should be strengthened for key populations. It is recommended that hotspot regions of bacterial food poisoning explore the underlying causes and mechanisms of their spatial aggregation and implement corresponding measures to reduce the occurrence of such incidents.https://www.zgspws.com/zgspwszz/article/abstract/202308014?st=article_issuebacterial food poisoningepidemic characteristicsspatial aggregationpublic health emergencies |
| spellingShingle | HU Jinyu WANG Rui Epidemiological characteristics of bacterial food poisoning events in China from 2010 to 2019 Zhongguo shipin weisheng zazhi bacterial food poisoning epidemic characteristics spatial aggregation public health emergencies |
| title | Epidemiological characteristics of bacterial food poisoning events in China from 2010 to 2019 |
| title_full | Epidemiological characteristics of bacterial food poisoning events in China from 2010 to 2019 |
| title_fullStr | Epidemiological characteristics of bacterial food poisoning events in China from 2010 to 2019 |
| title_full_unstemmed | Epidemiological characteristics of bacterial food poisoning events in China from 2010 to 2019 |
| title_short | Epidemiological characteristics of bacterial food poisoning events in China from 2010 to 2019 |
| title_sort | epidemiological characteristics of bacterial food poisoning events in china from 2010 to 2019 |
| topic | bacterial food poisoning epidemic characteristics spatial aggregation public health emergencies |
| url | https://www.zgspws.com/zgspwszz/article/abstract/202308014?st=article_issue |
| work_keys_str_mv | AT hujinyu epidemiologicalcharacteristicsofbacterialfoodpoisoningeventsinchinafrom2010to2019 AT wangrui epidemiologicalcharacteristicsofbacterialfoodpoisoningeventsinchinafrom2010to2019 |