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| Surveillance of food-borne diseases in Jinshan District from 2014 to 2020 |
| HAN Dongfang, YU Dandan, LI Chenchen, YUAN Jiachun, YE Yulong, QUE Fengxia
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| Department of Food and Pediatrics, Jinshan Center for Disease Control and Prevention, Shanghai 201599, China |
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Abstract Objective To analyze the epidemiological characteristics of food-borne diseases in Jinshan District, Shanghai from 2014 to 2020, so as to provide the evidence for formulating the public health strategy for food-borne diseases control. Methods The medical records of patients with food-borne diseases were collected from 16 monitoring hospitals in Jinshan District from 2014 to 2020, and the basic information, clinical symptoms, history of suspicious dietary exposure and disease diagnosis were extracted. The crowd distribution, temporal distribution, spatial distribution, history of suspected dietary exposure and etiological characteristics of patients with food-borne diseases were descriptively analyzed. Results A total of 1 060 cases with food-borne diseases were reported in Jinshan District from 2014 to 2020, including 1 057 cases with infectious diseases ( 99.72% ) and 3 poisoning cases ( 0.28% ). The male/female ratio of the cases was 0.94∶1, and 47.55% ( 504 cases ) were at ages of 15 to 44 years. Working ( 402 cases, 37.92% ) and farming ( 218 cases, 20.57% ) were predominant occupations, and the detection of food-borne diseases was concentrated between May and October, with two peaks seen in August and May. The suspicious food exposure was predominantly meat and meat products (215 cases, 20.28%), and the suspicious food exposure place was predominantly at home ( 363 cases, 34.25% ). In addition, the positive rate of food-borne infection was 23.03% in 712 samples, including 123 samples with Vibrio parahaemolyticus infections ( 17.83% positive rate ), and 26 samples with Salmonella infections ( 3.65% positive rate ). Conclusion Food-borne diseases were highly prevalent in summer in Jinshan District from 2014 to 2020, and infectious cases were predominant. Young people, workers and farmers are at high risk of food-borne diseases, and Vibrio parahaemolyticus and Salmonella were predominant pathogens.
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Received: 27 July 2021
Revised: 09 September 2021
Published: 12 January 2022
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