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Background <p>Foodborne diseases are a serious public health problem that cause a heavy burden of illness. We aimed to analyze the characteristics of foodborne disease outbreaks (FBDOs) in Jiaxing and provide scientific support for foodborne disease prevention and control.</p> Methods <p>Descriptive epidemiological methods were used to statistically analyze the data reported by seven county-level Centers for Disease Control and Prevention (CDCs) in Jiaxing City through the Foodborne Disease Outbreak Surveillance System (FDOSS) from 2013 to 2023.</p> Results <p>During the study period, 128 FBDOs were reported, which resulted in 900 cases, 117 hospitalizations, and one death. Bacteria accounted for the highest proportion of outbreaks (58 outbreaks, 45.31%) and cases (623 cases, 69.22%), followed by poisonous mushrooms (28 outbreaks and 70 cases). Households were the setting for the highest proportion of outbreaks (57.03%). Poisonous mushrooms were the most common single food reported (28 outbreaks, 21.88%), followed by aquatic products (17 outbreaks, 13.28%) and meat and meat products (13 outbreaks, 10.16%). In the 58 bacterial FBDOs, the most important setting was households (20 outbreaks, 34.48%), followed by restaurants (15 outbreaks, 25.86%) and rural banquets (13 outbreaks, 22.41%). Outbreaks caused by poisonous mushrooms occurred mainly in households (27 outbreaks, 96.43%). Different types of bacteria tended to be responsible for outbreaks involving different food categories, e.g., <i>Vibrio parahaemolyticus</i> was mainly found in aquatic products (64.71%). From 2018 to 2023, the proportion of outbreaks caused by poisonous mushrooms increased from 22.22 to 76.92%. From 2021, poisonous mushrooms became the predominant factor for FBDOs in Jiaxing City.</p> Conclusions <p>Households are the most important settings for FBDOs. Poisonous mushrooms and microbial pathogens are the main factors causing FBDOs. Since 2018, the proportion of FBDOs caused by poisonous mushrooms has been increasing annually. Food safety policies targeting high-risk settings and pathogens identified by surveillance data should be formulated to reduce the risk of FBDOs.</p>

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Descriptive study of foodborne disease outbreaks using monitoring data from foodborne disease outbreak surveillance system (FDOSS) in Jiaxing City, China, 2013–2023

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年10月6日

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  • Yangming Sun,
  • Wei Xu,
  • Yikang Wu,
  • Guoying Zhu,
  • Ping Li,
  • Juanjuan Jia,
  • Hejia Song,
  • Lili Chen,
  • Yun Lin

摘要

Background

Foodborne diseases are a serious public health problem that cause a heavy burden of illness. We aimed to analyze the characteristics of foodborne disease outbreaks (FBDOs) in Jiaxing and provide scientific support for foodborne disease prevention and control.

Methods

Descriptive epidemiological methods were used to statistically analyze the data reported by seven county-level Centers for Disease Control and Prevention (CDCs) in Jiaxing City through the Foodborne Disease Outbreak Surveillance System (FDOSS) from 2013 to 2023.

Results

During the study period, 128 FBDOs were reported, which resulted in 900 cases, 117 hospitalizations, and one death. Bacteria accounted for the highest proportion of outbreaks (58 outbreaks, 45.31%) and cases (623 cases, 69.22%), followed by poisonous mushrooms (28 outbreaks and 70 cases). Households were the setting for the highest proportion of outbreaks (57.03%). Poisonous mushrooms were the most common single food reported (28 outbreaks, 21.88%), followed by aquatic products (17 outbreaks, 13.28%) and meat and meat products (13 outbreaks, 10.16%). In the 58 bacterial FBDOs, the most important setting was households (20 outbreaks, 34.48%), followed by restaurants (15 outbreaks, 25.86%) and rural banquets (13 outbreaks, 22.41%). Outbreaks caused by poisonous mushrooms occurred mainly in households (27 outbreaks, 96.43%). Different types of bacteria tended to be responsible for outbreaks involving different food categories, e.g., Vibrio parahaemolyticus was mainly found in aquatic products (64.71%). From 2018 to 2023, the proportion of outbreaks caused by poisonous mushrooms increased from 22.22 to 76.92%. From 2021, poisonous mushrooms became the predominant factor for FBDOs in Jiaxing City.

Conclusions

Households are the most important settings for FBDOs. Poisonous mushrooms and microbial pathogens are the main factors causing FBDOs. Since 2018, the proportion of FBDOs caused by poisonous mushrooms has been increasing annually. Food safety policies targeting high-risk settings and pathogens identified by surveillance data should be formulated to reduce the risk of FBDOs.