关键词: 食源性疾病, 暴发, 致病因子, 流行病学特征

Abstract: Objective To analyze the epidemiological characteristics of foodborne disease outbreaks in Changsha City from 2015-2021,and provide reference basis for the prevention and control of foodborne disease and food safety incidents. Methods The foodborne disease outbreaks reported in Changsha from 2015-2021 were analyzed. Results From 2015-2021,a total of 387 foodborne disease outbreaks were reported in Changsha,with 2 142 cases and 23 deaths. June to September was the peak period for foodborne disease outbreaks in Changsha,with reported incidents and cases accounting for 67.96% and 57.75%,respectively. The identification rate of pathogenic factors was 73.90%,and poisonous mushroom poisoning was the most important pathogenic factor,resulting in the highest number of outbreak events,incidence cases,inpatients,and death cases,accounting for 56.85%,36.74%,53.39%,and 91.30%,respectively.Families were the main places for outbreaks of foodborne diseases,with the highest number of reported events,incidence cases,inpatients,and death cases,accounting for 71.32%,43.84%,62.77%,and 100.00%,respectively. Conclusions The high incidence period of foodborne diseases in Changsha City from 2015-2021 is summer and autumn,the family is the main place for foodborne disease outbreaks,and the poisonous mushroom is the main pathogenic factors for prevention and control. It is recommended to strengthen monitoring,supervision,health education,and medical treatment of the main pathogenic factors in key months and places based on the characteristics of foodborne disease outbreaks.

Key words: Foodborne diseases, Outbreaks, Pathogenic factors, Epidemiological characteristics