Characteristics of Settings and Etiologic Agents of Foodborne Disease Outbreaks - China, 2020.

Hongqiu Li,Lizi Xu,Santao Wang,Junhua Liang,Maoqiang Zhuang,Yuyan Jiang,Haihong Han,Yue Dai,Ping Fu,Yunchang Guo,Zheng Huang,Weiwei Li,Sara Monteiro Pires ,Ji‐Kai Liu ,Bai Xue

doi:10.46234/ccdcw2021.219

Abstract

IntroductionFoodborne diseases are a growing public health problem and have caused a large burden of disease in China. This study analyzed epidemiological characteristics of foodborne diseases in China in 2020 to provide a scientific basis for prevention and control measures.MethodsData were collected from 30 of 31 provincial-level administrative divisions (PLADs) in the mainland of China, excluding Xizang (Tibet) Autonomous Region, via the National Foodborne Disease Outbreaks Surveillance System. The number and proportion of outbreaks, illnesses, hospitalizations, deaths by setting, pathogen-food category pairs and etiology were calculated.ResultsIn 2020, 7,073 foodborne disease outbreaks were reported, resulting in 37,454 illnesses and 143 deaths. Among the identified pathogens, microbial pathogens were the most common confirmed etiology, accounting for 41.7% of illnesses. Poisonous mushrooms caused the largest proportion of outbreaks (58.0%) and deaths (57.6%). For venues where foodborne disease outbreaks occur, household had the highest number of outbreaks (4,140) and deaths (128), and catering service locations caused the largest proportion of illnesses (59.9%). Outbreaks occurring between June and September accounted for 62.8% of total outbreaks.ConclusionsFoodborne disease outbreaks mainly occurred in households. Microbial pathogens remained the top cause of outbreak-associated illnesses. Poisonous mushrooms were ranked the top cause of deaths in private homes in China. The supervision and management of food safety and health education should be strengthened to reduce the burden of foodborne diseases. Publicity should be increased to reduce the incidence of mushroom poisonings in families, and supervision and management of food should be strengthened to reduce microbial contamination.

Highlights

Foodborne diseases are a growing public health problem and have caused a large burden of disease in China
The World Health Organization estimated that 600 million foodborne diseases occurred globally in 2010, causing 420,000 deaths [2]
The study obtained data on foodborne disease cases reported through the National Foodborne Disease Outbreaks Surveillance System from January 1, 2020 to December 31, 2020

Summary

Introduction

Foodborne diseases are a growing public health problem and have caused a large burden of disease in China. An outbreak of foodborne disease is defined as the occurrence of two or more cases of a similar illness resulting from ingestion of a common food [1]. The World Health Organization estimated that 600 million foodborne diseases occurred globally in 2010, causing 420,000 deaths [2]. The US CDC estimated that 48 million foodborne diseases (1 in 6 Americans) occur each year in the USA, resulting in 12,800 hospitalizations and 3,000 deaths [3]. In the Western Pacific Region, including China, 125 million people get sick and more than 50,000 die every year due to foodborne diseases [4]. Foodborne diseases bring huge economic burdens to human beings. According to the requirements of Food Safety Law of the People’s Republic of China, the National Foodborne Disease Outbreaks Surveillance System was established to continuously and systematically collect data on foodborne disease outbreaks in 2010

Objectives

Methods

Results

Conclusion