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《Chinese Journal of Food Hygiene》 2010-03
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Epidemiological Characteristics of Bacterial Foodborne Disease During the Year 2003-2007 in China

MAO Xue-dan,HU Jun-feng,LIU Xiu-mei(National Institute of Nutrition and Food Safety,China CDC,Beijing 100021,China)  
Objective To understand the trends and epidemiological characteristics of bacterial foodborne disease outbreaks.Method Based on the data from the National Monitoring Network on Foodborne Disease reported in 2003 2007,analysing the incidence,hospitalization rate and mortality caused by bacterial foodborne disease events,and their epidemiological characteristics on time trends,regional differences,demographic characteristics,also the food attribution,main pathogens and main causes.Results The outbreaks of bacterial foodborne diseases reported to the National Monitoring Network in 2003-2007 were 1 060 events,involving 32 261 cases,16 426 hospitalizations and 16 deaths.Summer and autumn were the high incidence seasons for foodborne diseases.The 6-15 year groups were the focus population.Vibrio parahaemolyticus was the most important pathogen,livestock and poultry meat were the main causing food,and self-made grains were the leading cause of death for foodborne diseases in China.Incorrect procession of food was the most important cause of outbreaks.Conclusion The outbreak caused by bacterial foodborne diseases is still a important issue on public health in China.Foodborne Disease Monitoring Network remains to be further improved.
【Fund】: 国家“十一五”科技支撑项目(2006BAK02A15);; 国际科技合作项目(2006DFA31470)
【CateGory Index】: R155.5
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