Abstract: Objective To understand the epidemiological characteristics of foodborne diseases at rural banquets in Sichuan Province from 2014 to 2020,propose effective preventive measures. Methods Based on the national foodborne disease outbreak monitoring system,the foodborne disease events at rural banquets reported in Sichuan Province from 2014 to 2020 were collected and analyzed. Results From 2014 to 2020,a total of 85 foodborne disease events at rural banquet were reported in Sichuan Province,including 1 725 patients,and there was no death. The peak of foodborne disease outbreaks at rural banquets occurred between July and August,accounting for 36.5%. The meat and meat products were the main cause food,which the number of reported incidents and poisoning cases accounted for 27.1% and 29.4% respectively. The bacterial pathogenic microorganisms were the main cause of disease,which the number of reported incidents and poisoning cases accounted for 58.8% and 67.8% respectively. The main pollution links were improper storage and processing,with the number of reported incidents accounting for 40.0% and 36.5% respectively,and the number of poisoning cases accounting for 41.0% and 40.5% respectively. Conclusions The foodborne diseases at rural banquets in Sichuan Province mainly occur in summer and autumn. The main reason food is meat and meat products,the main pathogenic factor is bacterial microorganisms,and the main pollution links are improper storage and processing. It is suggested that targeted management and education should be carried out to prevent foodborne diseases in rural banquets in accordance with the above epidemic characteristics.

Key words: Rural banquets, Foodborne diseases, Epidemic characteristics