The surveillance of foodborne diseases in a district of Shanghai from 2014 through 2018

ObjectiveTo determine the incidence of foodborne diseases in a district of Shanghai from 2014 through 2018 and characterize the epidemiology of foodborne diseases， and provide scientific evidence for the prevention and control of foodborne diseases.

MethodsUsing the National Foodborne Disease Surveillance and Reporting System， we collected the surveillance information of foodborne disease in the district from 2014 through 2018， and conducted a descriptive analysis of the surveillance results.

ResultsA total of 7 767 cases of foodborne diseases were identified in the district， Shanghai from 2014 through 2018， with the peak （30.56%） in July-August. The cases were likely to be aged 60-69 years （24.30%）， retired （45.68%）， and clerks （30.48%）. The places where suspicious food was consumed were mainly households （58.54%）. The suspected food was principally aquatic animals and their products （39.09%）， followed by multiple food （20.92%）， meat and meat products （11.82%）. A total of 1 904 cases with foodborne diseases were examined for pathogens， in which 473 tested positive （positive rate 24.84%）， including norovirus （n=145，19.91%）， diarrhea-causing Escherichia coli （n=211，11.08%）， Vibrio parahaemolyticus （n=83，4.36%）， Salmonella （n=59，3.10%）， campylobacter （n=4，0.21%）， and Shigella （n=2，0.11%）.

ConclusionSummer is the incidence peak of foodborne diseases in the district. Senior people aged 60-69 years have the highest incidence. Dining venues are mainly households and restaurants. Suspected food is mainly aquatic products and their products， multiple food， and meat and meat products. Predominant pathogens are norovirus， diarrhea-causing Escherichia coli， and V. paraheamolyticus.