An analysis on the seasonal and climatic characteristic of bacterial food poisoning in Shanghai

Objective To explore the regularity of the bacterial food poisoning though its long-term trend over years, so as to provide the basic information for the research on pre-warning of bacterial food poisoning. Methods The characteristics of bacterial food poisoning occurred in Shanghai from 1992 to 2006 were analyzed, which include basic characteristics (including regional and industrial distribution, type of food and pathogenic bacteria ), seasonal characteristics (including the average distribution per month and day-by-day poisoning, May 1 st and Oct 1 st long holiday ), climate characteristics (including the meteorological factors of day-by-day occurrence and three days before the poisoning). Results There was no difference of bacterial food poisoning occurrence in city and countryside, the poisoning occurred in the industries, food and bacteria were comparatively concentrative. May to Oc- tober was the high-risk season of bacterial food poisoning in Shanghai. May 1 st and Oct 1 st holidays, late June to early July were the three high-risk periods. The number of average monthly food poisoning occurrence was related to the average monthly temperature and relative humidity. Besides the May 1 st and Oct 1st holidays, the probability of food poisoning was very small. When the mean temperature was lower than 19.2℃ and the relative humidity was lower than 60.3 percent, the probability of food poisoning was related to the mean temperature and relative humidity on the day of food processing. Conclusion Bacterial food poisoning in Shanghai has shown comparatively clear charac- teristics with season and climate.