| Autor: |
WU Peng, LIU Jikai, DAI Yue, CHEN Lili, HUANG Zheng, LIANG Junhua, FU Ping, MA Jie, GUO Yunchang, LI Ning |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Zhongguo shipin weisheng zazhi, Vol 36, Iss 1, Pp 73-78 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1004-8456 |
| DOI: |
10.13590/j.cjfh.2024.01.012 |
| Popis: |
ObjectiveTo obtain the occurrence time and regional distribution characteristics， place of occurrence， high-risk food and risk factors， the epidemiological characteristics of foodborne disease outbreaks caused by Vibrio parahaemolyticus from 2010 to 2020 in China’s Mainland was analyzed.MethodsThe data of foodborne disease outbreaks caused by Vibrio parahaemolyticus were collected from China disease outbreak surveillance system from 2010 to 2020 were analyzed statistically.ResultsFrom 2010 to 2020， a total of 1 772 outbreaks of foodborne diseases caused by Vibrio parahaemolyticus were reported， with a total of 27 212 cases， 5 944 hospitalized cases and 2 deaths. The peak time was from July to September. The incidence in developed areas （28.8 cases/million people） was higher than that in underdeveloped areas （8.2 cases/million people）， and the incidence in coastal areas （31.7 cases/million people） was higher than that in inland areas （9.2 cases/million people）. The main causes were aquatic food （61.2%） and meat （25.3%）. Hotels and restaurants accounted for 49.6% of the total. The main contamination links were incomplete cooking of aquatic food and raw and cooked cross-contamination of ready-to-eat meat and vegetable food.ConclusionIn order to reduce the risk of foodborne diseases caused by Vibrio parahaemolyticus， it is important to strengthen the supervision of processing and storage of aquatic food and meat in catering service places. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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