Mushroom Poisoning Outbreaks - China, 2010-2020.

Weiwei Li,Jinjun Liang,Haihong Han,Sara M Pires,Yafang Wang,Zhitao Liu,Ping Fu,Wen Chen,Jikai Liu,Chengwei Liu,Yunchang Guo

doi:10.46234/ccdcw2021.134

Abstract

Introduction: Mushroom poisoning was the leading cause of foodborne disease outbreaks and outbreak-associated deaths in China. Mushroom poisoning outbreak surveillance can provide insight into the epidemiological characteristics of mushroom poisonings and guide policymaking and health education to reduce illnesses and deaths. Methods: Foodborne Disease Outbreak Surveillance System was upgraded in 2011 to collect foodborne disease outbreaks in China. Mushroom poisoning outbreaks during 2010–2020 were selected to analyze geographical distribution, seasonal distribution, and setting of food preparation. Results: A total of 10,036 outbreaks, which resulted in 38,676 illnesses and 788 deaths, were reported in this period. Mushroom poisonings occurred all over the country, but with highest incidence in the southwest and central China. Overall, 84.6% outbreaks were associated with food prepared in households, followed by 8.7% in street stalls, and 2.5% in canteens. Mushroom poisoning outbreaks clearly exhibited seasonality, and the peak season was summer through autumn. Outbreaks occurring between May and October accounted for 94.1% of total outbreaks, 92.4% illnesses, and 97.2% deaths. Conclusions: Mushroom poisoning is a food safety issue of higher concern in China. Targeted health education is essential to reduce mushroom poisoning, especially in southwest China. Citizens are advised to not collect or eat wild mushrooms.

Highlights

Mushroom poisoning was the leading cause of foodborne disease outbreaks and outbreak-associated deaths in China
This study aimed to summarize and analyze the epidemiological characteristics of mushroom poisoning outbreaks from 2010 to 2020 in China
A foodborne disease outbreak is defined as an incident in which two or more cases involve a similar illness resulting from the consumption of a common food [11]

Summary

Introduction

Mushroom poisoning was the leading cause of foodborne disease outbreaks and outbreak-associated deaths in China. Mushroom poisoning is a cause of major mortality and morbidity throughout the world [3,4]. A total of 1,020 edible, 692 medicinal, and 480 poisonous species have been identified in China [6]. Most mushroom poisonings reported were accidental oral ingestion of poisonous mushrooms misidentified for edible species. Morphological characteristics and appearance of many edible species were like those of poisonous mushrooms. Poisonous mushrooms cause the most deaths in remote districts in southwest regions in China [7]. Mushroom poisonings often occur in other countries [8,9], but outbreaks were rarely reported [10]

Objectives

Methods

Results