Epidemiological Features of Foodborne Disease Outbreaks in Catering Service Facilities - China, 2010-2020.
Catering Service Facilities
Foodborne Disease
Outbreaks
Journal
China CDC weekly
ISSN: 2096-7071
Titre abrégé: China CDC Wkly
Pays: China
ID NLM: 101767554
Informations de publication
Date de publication:
02 Jun 2023
02 Jun 2023
Historique:
received:
21
03
2023
accepted:
29
05
2023
medline:
6
7
2023
pubmed:
6
7
2023
entrez:
6
7
2023
Statut:
ppublish
Résumé
In terms of food preparation settings, catering service facilities have been identified as locations with the highest incidence of foodborne disease outbreaks in China. Since 2010, the China National Center for Food Safety Risk Assessment has established the Foodborne Disease Outbreak Surveillance System (FDOSS) to monitor foodborne disease outbreaks. Consequently, data from the FDOSS has provided a more accurate depiction of the epidemic characteristics of outbreaks within these facilities. From 2010 to 2020, the FDOSS gathered data related to the prevalence of outbreaks, cases, hospitalizations, and deaths linked to foodborne disease outbreaks in catering service facilities. This study examined the temporal and geographical distribution, pathogenic factors, and contributing variables of these outbreaks over the course of the decade. From 2010 to 2020, China's catering service facilities reported 18,331 outbreaks, which resulted in 206,718 illnesses, 68,561 hospitalizations, and 201 deaths. The second and third quarters of the year accounted for 76.12% of the outbreaks and 72.93% of the cases. The primary pathogenic factors were pathogenic organisms, which caused 4,883 (26.64%) outbreaks, 94,047 (45.50%) cases, 32,170 (46.92%) hospitalizations, and 21 (10.45%) deaths. There were 5,607 (30.59%) outbreaks in restaurants, 2,876 (15.69%) outbreaks from street vendors, and 2,560 (13.97%) outbreaks in employee canteens in China. The implementation of relevant control methods, including health education and promotion, is critical for addressing foodborne diseases in catering service facilities. Regular food safety training sessions for restaurant personnel and managers are essential to ensuring the effective management of these health risks.
Identifiants
pubmed: 37408617
doi: 10.46234/ccdcw2023.091
pii: ccdcw-5-22-479
pmc: PMC10318556
doi:
Types de publication
Journal Article
Langues
eng
Pagination
479-484Informations de copyright
Copyright and License information: Editorial Office of CCDCW, Chinese Center for Disease Control and Prevention 2023.
Déclaration de conflit d'intérêts
No conflicts of interest.
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