Surveillance for foodborne disease outbreaks in Zhejiang Province, China, 2015–2020

Abstract

Background Foodborne diseases are a major cause of morbidity and mortality and a major public health problem worldwide. We aim to explore characteristics of foodborne disease outbreaks (FBDOs) in Zhejiang Province and to provide data support for foodborne disease prevention and control. To our knowledge, few such analyses have been published at the provincial level. Methods Descriptive statistical methods were used to analyze the data reported by centers for disease control (CDC) at all levels in Zhejiang Province through Foodborne Disease Outbreaks Surveillance System (FDOSS) during 2015–2020. Results A total of 962 FBDOs were reported during this period, resulting in 8324 illnesses, 1028 hospitalizations, and 20 deaths. The number of outbreaks (410 outbreaks, 42.62%) and cases (4991 cases, 59.96%) caused by bacteria were the largest, followed by poisonous mushrooms (157 outbreaks, 587 cases), which was the main cause of death (15 deaths, 75%). The highest number of FBDOs occurred in households (381 outbreaks, 39.60%), followed by restaurants (219 outbreaks, 22.77%) and canteens (174 outbreaks, 18.08%). Animal-based foods were the most common single food reported (232 outbreaks, 24.12%), followed by poisonous mushrooms (162 outbreaks, 16.84%), and plant-based foods (133 outbreaks, 13.83%). Poisonous mushrooms took the first place in outbreaks in households (38.32%, 146/381), while bacteria took the first place in outbreaks outside households. Vibrio parahaemolyticus was responsible for the largest number of outbreaks (232 outbreaks, 24.12%), which mainly occurred in catering service units (93.10%, 216/232). Different types of bacteria tended to be found in different food categories, such as Vibrio parahaemolyticus, which was mainly found in aquatic products. Conclusions Analysis of FBDOs can provide insight into the most important pathogens and sources of foodborne disease, helping authorities identify high-risk etiologies, high-risk foods, and high-risk settings to guide policies that would reduce FBDOs.

Discussion on emergency management of food safety from the perspective of foodborne diseases caused by mycotoxins

“…Furthermore, in this case, patients may not be aware of the occurrence of foodborne diseases and fail to check the pathogens in the hospital in time. Moreover, some survey results may not be published in professional journals, which also hinders the collection and collation of research data in the later stage (Xue & Zhang, 2013;Chen et al, 2022;Scallan et al, 2011). Mycotoxin is carcinogenic and teratogenic.…”

Epidemiology of foodborne diseases caused by Salmonella in Zhejiang Province, China, between 2010 and 2021

“…There are several different types of FBD surveillance systems, including event-based surveillance, indicator-based surveillance, and integrated food chain surveillance ( 20 ). Since 2011, China has successively established a web based FBD surveillance platform, which includes the Foodborne Disease Outbreaks Surveillance System (FDOSS), Foodborne Disease Surveillance and Reporting System (FDSRS), National Molecular Traceability Network for Foodborne Diseases (TraNet), and other surveillance systems ( 21 ). The FDSRS system is applied for collecting information about foodborne disease patients visiting medical institutions at all levels, including self-reported suspicious food exposure and pathogen detection results.…”

Eurasian consumers' food safety beliefs and trust issues in the age of COVID‐19: evidence from an online survey in 15 countries

“…Although generally avoidable, foodborne diseases are still a part of our lives and remain accountable for hundreds of millions of illnesses, hundreds of thousands of premature deaths and an overwhelming number of disability-adjusted life years annually. [1][2][3] Without a doubt, food safety is still an important concern for public health worldwide.…”