<b>2006</b>—<b>2023</b>年湖北省武汉市食源性疾病暴发事件流行特征

周悦; 石梦蝶; 王肖; 吴晓旻; 伍雅婷

doi:10.19428/j.cnki.sjpm.2025.24572

2006—2023年湖北省武汉市食源性疾病暴发事件流行特征

Epidemiological characteristics of foodborne disease outbreaks in Wuhan， Hubei Province from 2006 to 2023

摘要

摘要:
目的对2006—2023年武汉市食源性疾病暴发事件的流行病学特征进行分析，为制订食源性疾病防控措施提供科学依据。
方法对2006—2023年武汉市及各区疾病预防控制中心确认的食源性疾病暴发事件进行描述性统计分析，计算罹患率和病死率。
结果 2006—2023年武汉市共报告食源性疾病暴发事件182起，累计发病2 820例，死亡3例，年均罹患率为1.22%，病死率为0.11%。集体食堂的食源性疾病暴发事件数最多（36.26%，80/182），餐饮单位的罹患率最高（11.03%），家庭的病死率最高（1.45%）。明确病因的食源性疾病暴发事件中：微生物性因素导致的事件数最多（43.96%，66/182），主要病原体是诺如病毒、蜡样芽孢杆菌和其他不详细菌；真菌性因素导致暴发事件的原因均为毒蘑菇，且其导致的事件病死率较高（2.22%，2/90）；细菌性因素导致的事件在中心城区占比较高（30.28%，33/109），而真菌性因素导致的事件在远城区占比较高（24.66%，18/73）。
结论集体食堂是武汉市食源性疾病暴发事件发生的主要场所，微生物性因素是主要致病因素，毒蘑菇是导致死亡的主要因素。应加强集体食堂的监管力度，开展各种形式的毒蘑菇中毒相关科普宣传，必要时联合园林部门对绿化带的野生毒蘑菇进行铲除，多部门协作以减少食源性疾病暴发事件的发生。

Abstract:
Objective To analyze the epidemiological characteristics of foodborne disease outbreaks in Wuhan from 2006 to 2023, and to provide a scientific basis for the development of foodborne disease prevention and control measures.
Methods Descriptive statistical analyses were performed on foodborne disease outbreaks confirmed by the district and municipal center for disease control and prevention (CDC) in Wuhan from 2006 to 2023, and the attack rate and case fatality rate were calculated as well.
Results A total of 182 foodborne disease outbreaks were reported in Wuhan from 2006 to 2023, with a cumulative of 2 820 cases. Among which, 3 cases were dead, with an annual average attack rate of 1.22% and a case fatality rate of 0.11%. The highest number of outbreaks occurred in collective canteens (43.96%, 80/182), the highest attack rate was observed in catering facilities (11.03%), and the highest case fatality rate was found in households (1.45%). Among the foodborne disease outbreaks with identified etiologies, microbial factors were the leading causes (36.26%, 66/182), with the main pathogens being norovirus, Bacillus cereus, and other unspecified bacteria. Fungal factors were mainly attributed to poisonous mushrooms, with a relatively high fatality rate of 2.22% (2/90). Outbreaks caused by bacterial factors were more common in the central urban area (30.28%, 33/109), while fungal-related outbreaks were more frequent in the outlying urban areas (24.66%, 18/73).
Conclusion Collective canteens are the main venues for foodborne disease outbreaks in Wuhan. Microbial factors are the main pathogenic factors, and poisonous mushrooms are the leading causes to death. It is necessary to strengthen the supervision on collective canteens, carry out various forms of public awareness campaigns on poisonous mushroom poisoning, and, if required, cooperate with the gardening department to eradicate wild poisonous mushrooms in the green belts. A collaborative cooperation involving multiple departments is essential to reduce the occurrence of foodborne disease outbreaks.

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