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Article(id=1324077521079247250, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1324077443828560770, articleNumber=null, orderNo=null, doi=10.20043/j.cnki.MPM.202512067, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1764950400000, receivedDateStr=2025-12-06, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1793614281196, onlineDateStr=2026-11-02, pubDate=1775750400000, pubDateStr=2026-04-10, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1793614281196, onlineIssueDateStr=2026-11-02, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1793614281196, creator=13701087609, updateTime=1793614281196, updator=13701087609, issue=Issue{id=1324077443828560770, tenantId=1146029695717560320, journalId=1227665162245664772, year='2026', volume='53', issue='7', pageStart='1153', pageEnd='1344', issueExtLink='null', onlineDate='null', pubDate='1775750400000', pubDateStr='2026-04-10', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1793614262778, creator='13701087609', updateTime=1793614352085, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1324077818509918661, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1324077443828560770, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1324077818509918662, tenantId=1146029695717560320, journalId=1227665162245664772, issueId=1324077443828560770, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=1241, endPage=1245, ext={EN=ArticleExt(id=1324077521267990931, articleId=1324077521079247250, tenantId=1146029695717560320, journalId=1227665162245664772, language=EN, title=Epidemiological characteristics analysis of Vibrio parahaemolyticus foodborne poisoning incidents in China from 2015 to 2024, columnId=1228016572783063333, journalTitle=Modern Preventive Medicine, columnName=Nutrition and Food Hygiene, runingTitle=null, highlight=null, articleAbstract=
Objective

To analyze the epidemiological characteristics of reported cases of Vibrio parahaemolyticus food poisoning in China, and to provide a basis for formulating prevention and control measures.

Methods

Data on Vibrio parahaemolyticus food poisoning incidents from 2015 to 2024 were extracted from the Public Health Emergency Reporting and Management System under the Chinese Disease Prevention and Control Information System. A descriptive epidemiological approach was adopted for analysis.

Results

From 2015 to 2024, a total of 162 Vibrio parahaemolyticus food poisoning incidents were reported across 20 provinces in China, involving 7 721 poisoned individuals. The months of July to September were the peak period, accounting for 69.1% (112/162) of the total incidents and 64.5% (4 982/7 721) of the total poisoned population. The top 5 provinces with the highest number of reported incidents were all coastal provinces, contributing 56.2% (91/162) of the total incidents. Restaurants were the main responsible units, accounting for 61.1% (99/162) of all incidents, followed by canteens (29.6%, 48/162). Among the 93 incidents with identified suspicious contaminated foods, 69 involved single-food contamination. Among these, meat and meat products were the primary category, accounting for 22.8% (37/162), followed by aquatic products and their derivatives (14.8%, 24/162). Among the 78 incidents where the pollution causes were clearly identified, 59 were attributed to a single factor. Among these single-factor cases, cross-contamination between raw and cooked foods was the lead ing single factor, accounting for 45.8% (27/59); this was followed by improper storage (20.3%, 12/59) and improper processing (15.3%, 9/59).

Conclusion

The main contaminated foods in Vibrio parahaemolyticus food poisoning incidents are meat and meat products, as well as aquatic products and their derivatives. Catering service units are the main responsible entities, and cross-contamination between raw and cooked foods, improper storage, and improper processing are the key risk links. It is recommended that supervision over catering units in high-incidence areas be strengthened in summer, with strict implementation of operating standards. Specifically, seafood raw materials and cooked foods should be stored and processed separately, containers for raw and cooked foods should be distinguished, and the heating temperature and duration of food ingredients should meet safety standards.

, authors=Ping AI1, 2, 3, Jin-zhao CUI1, 4, Ji-gui TIAN1, 2, 5, Rui WANG2, authorsList=Ping AI, Jin-zhao CUI, Ji-gui TIAN, Rui WANG, authorCompany=null, correspAuthors=Rui WANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1324077523612606872, articleId=1324077521079247250, tenantId=1146029695717560320, journalId=1227665162245664772, language=CN, title=2015—2024年全国副溶血性弧菌食物中毒事件流行病学特征分析, columnId=1228016573034721597, journalTitle=现代预防医学, columnName=营养与食品卫生, runingTitle=null, highlight=null, articleAbstract=
目的

分析我国副溶血性弧菌食物中毒报告事件流行病学特征，为制定防控措施提供依据。

方法

基于“中国疾病预防控制信息系统”中的“突发公共卫生事件报告管理系统”2015—2024年副溶血性弧菌食物中毒事件资料，采用描述性流行病学方法进行分析。

结果

2015—2024年，全国共20个省份累积报告副溶血性弧菌食物中毒事件162起，中毒人数7 721人。7—9月份为高发月份，事件数和中毒人数分别占总数的69.1%（112/162）和64.5%（4 982/7 721）。报告事件数居前五位的省份均为沿海省份，占56.2%（91/162）；餐馆为主要责任单位，占事件总数的61.1%（99/162）；其次是食堂，占事件总数的29.6%（48/162）。明确可疑污染食品的93起事件中，单一食品污染事件69起，其中，主要为肉及肉制品，占22.8%（37/162），其次是水产及其制品，占14.8%（24/162）。78起事件明确污染原因，单一因素59起，其中主要为生熟交叉污染，占45.8%（27/59）；其次是储存不当和加工不当，分别占20.3%（12/59）和15.3%（9/59）。

结论

副溶血性弧菌食物中毒事件的主要污染食品为肉类及其制品和水产及其制品，主要责任单位为餐饮服务单位，生熟交叉污染、储存不当和加工不当是关键环节。建议夏季加强对高发地区餐饮单位的监管，严格落实操作规范，海鲜原材料和熟食分开储存和加工，区分生熟盛装容器，并确保食材加热温度与时间符合安全标准。

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艾萍和崔金朝为共同第一作者

艾萍（1991—），女，硕士，主管医师，研究方向：疾病预防控制

崔金朝（1993—），男，博士在读，研究方向：疾病预防控制

, correspAuthorsNote=
王锐，E-mail：
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2.中国疾病预防控制中心（中国预防医学科学院）卫生应急中心，北京　100050
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2.中国疾病预防控制中心（中国预防医学科学院）卫生应急中心，北京　100050
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(In Chinese), articleTitle=Detection and analysis of a food poisoning caused by Vibrio parahaemolyticus, refAbstract=null), Reference(id=1324077533238534639, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, doi=null, pmid=null, pmcid=null, year=2023, volume=null, issue=11, pageStart=52, pageEnd=54, url=null, language=null, rfNumber=[14], rfOrder=26, authorNames=韩宗辉, 李小刚, journalName=食品安全导刊, refType=null, unstructuredReference=韩宗辉, 李小刚. 2022年某地副溶血性弧菌所致细菌性食物中毒的调查与分析[J]. 食品安全导刊, 2023, (11): 52-54., articleTitle=2022年某地副溶血性弧菌所致细菌性食物中毒的调查与分析, refAbstract=null), Reference(id=1324077533330809328, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, doi=null, pmid=null, pmcid=null, year=2023, volume=null, issue=11, pageStart=52, pageEnd=54, url=null, language=null, rfNumber=[14], rfOrder=27, authorNames=Han ZH, Li XG, journalName=China Food Safety Magazine, refType=null, unstructuredReference=Han ZH, Li XG. 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Reported Vibrio parahaemolyticus food poisoning incidents in China from 2015 to 2024

, figureFileSmall=null, figureFileBig=null, tableContent=
年份（年）事件数（起）细菌性食物中毒事件数（起）副溶血性弧菌事件数构成比（%）中毒人数每起事件平均中毒人数死亡人数
2015109310.8527530
20163312726.01 879570
20172812223.01 048370
20182710825.01 418532
20192710226.51 411520
20207828.5291420
2021147020.0547390
202252917.2147290
202362524.0261440
202453514.3192380
合计16279320.47 721482
), ArticleFig(id=1324077528045986250, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=CN, label=表1, caption=

2015—2024年全国副溶血性弧菌食物中毒事件报告情况

, figureFileSmall=null, figureFileBig=null, tableContent=
年份（年）事件数（起）细菌性食物中毒事件数（起）副溶血性弧菌事件数构成比（%）中毒人数每起事件平均中毒人数死亡人数
2015109310.8527530
20163312726.01 879570
20172812223.01 048370
20182710825.01 418532
20192710226.51 411520
20207828.5291420
2021147020.0547390
202252917.2147290
202362524.0261440
202453514.3192380
合计16279320.47 721482
), ArticleFig(id=1324077528125678027, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=EN, label=Table 2, caption=

Reported cumulative monthly cases of Vibrio parahaemolyticus food poisoning in China from 2015 to 2024

, figureFileSmall=null, figureFileBig=null, tableContent=
月份（月）事件数（起）事件数构成比（%）中毒人数中毒人数构成比（%）
100.000.0
221.21131.5
310.6220.3
410.6140.2
5106.25967.7
61710.51 08114.0
73320.41 54720.0
84225.92 21028.6
93722.81 22515.9
10148.66979.0
1142.51962.5
1210.6200.3
合计162100.07 721100.0
), ArticleFig(id=1324077528201175500, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=CN, label=表2, caption=

2015—2024年全国副溶血性弧菌食物中毒事件累积每月报告情况

, figureFileSmall=null, figureFileBig=null, tableContent=
月份（月）事件数（起）事件数构成比（%）中毒人数中毒人数构成比（%）
100.000.0
221.21131.5
310.6220.3
410.6140.2
5106.25967.7
61710.51 08114.0
73320.41 54720.0
84225.92 21028.6
93722.81 22515.9
10148.66979.0
1142.51962.5
1210.6200.3
合计162100.07 721100.0
), ArticleFig(id=1324077528301838797, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=EN, label=Table 3, caption=

Regional distribution of Vibrio parahaemolyticus food poisoning in China from 2015 to 2024

, figureFileSmall=null, figureFileBig=null, tableContent=
地区事件数（起）事件数构成比（%）中毒人数中毒人数构成比（%）
广东3021.91 26620.2
江苏1813.11 11017.7
广西1510.974912.0
山东1510.95969.5
海南139.54437.1
四川128.85188.3
重庆107.34877.8
福建96.62964.7
湖南85.85278.4
安徽75.12714.3
合计137100.06 263100.0
), ArticleFig(id=1324077528410890702, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=CN, label=表3, caption=

2015—2024年全国副溶血性弧菌食物中毒地区分布

, figureFileSmall=null, figureFileBig=null, tableContent=
地区事件数（起）事件数构成比（%）中毒人数中毒人数构成比（%）
广东3021.91 26620.2
江苏1813.11 11017.7
广西1510.974912.0
山东1510.95969.5
海南139.54437.1
四川128.85188.3
重庆107.34877.8
福建96.62964.7
湖南85.85278.4
安徽75.12714.3
合计137100.06 263100.0
), ArticleFig(id=1324077528494776783, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=EN, label=Table 4, caption=

Distribution of responsible units for Vibrio parahaemolyticus food poisoning in China from 2015 to 2024

, figureFileSmall=null, figureFileBig=null, tableContent=
责任单位事件数（起）事件数构成比（%）中毒人数中毒人数构成比（%）
餐饮服务单位14891.47 20193.3
餐馆9961.15 28968.5
食堂4829.61 85024.0
快餐店10.6620.8
家庭127.44726.1
食品摊贩21.2480.6
合计162100.07 721100.0
), ArticleFig(id=1324077528578662864, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=CN, label=表4, caption=

2015—2024年全国副溶血性弧菌食物中毒责任单位分布

, figureFileSmall=null, figureFileBig=null, tableContent=
责任单位事件数（起）事件数构成比（%）中毒人数中毒人数构成比（%）
餐饮服务单位14891.47 20193.3
餐馆9961.15 28968.5
食堂4829.61 85024.0
快餐店10.6620.8
家庭127.44726.1
食品摊贩21.2480.6
合计162100.07 721100.0
), ArticleFig(id=1324077528687714769, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=EN, label=Table 5, caption=

Distribution of contaminated food types in Vibrio parahaemolyticus food poisoning incidents in China from 2015 to 2024*

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别事件数（起）事件构成比（%）中毒人数中毒人数构成比（%）
单一食品6942.63 54245.9
肉及肉制品3722.81 84423.9
水产及其制品2414.81 41318.3
蛋及蛋制品31.91371.8
水果、蔬菜a31.91221.6
粮食和粮食制品21.2260.3
混合食品2414.81 0911.2
两种混合1911.784214.1
三种及以上混合53.124910.9
不明6942.63 0883.2
合计162100.07 721100.0
), ArticleFig(id=1324077528779989458, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=CN, label=表5, caption=

2015—2024年全国副溶血性弧菌食物中毒事件污染食品类别分布*

, figureFileSmall=null, figureFileBig=null, tableContent=
食品类别事件数（起）事件构成比（%）中毒人数中毒人数构成比（%）
单一食品6942.63 54245.9
肉及肉制品3722.81 84423.9
水产及其制品2414.81 41318.3
蛋及蛋制品31.91371.8
水果、蔬菜a31.91221.6
粮食和粮食制品21.2260.3
混合食品2414.81 0911.2
两种混合1911.784214.1
三种及以上混合53.124910.9
不明6942.63 0883.2
合计162100.07 721100.0
), ArticleFig(id=1324077528855486931, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=EN, label=Table 6, caption=

Analysis of contamination causes in Vibrio parahaemolyticus food poisoning incidents in China from 2015 to 2024

, figureFileSmall=null, figureFileBig=null, tableContent=
污染因素事件数（起）事件数构成比（%）中毒人数中毒人数构成（%）
单一因素5936.42 66034.5
生熟交叉污染2716.71 14814.9
储存不当127.46037.8
加工不当95.64305.6
加工人员污染84.94465.8
原材料污染或变质31.9981.3
多种因素1911.71 27216.5
两因素159.399112.8
三因素42.52813.6
不明8451.93 72448.2
合计162100.07 721100.0
), ArticleFig(id=1324077528947761620, tenantId=1146029695717560320, journalId=1227665162245664772, articleId=1324077521079247250, language=CN, label=表6, caption=

2015—2024年副溶血性弧菌食物中毒事件污染原因分析

, figureFileSmall=null, figureFileBig=null, tableContent=
污染因素事件数（起）事件数构成比（%）中毒人数中毒人数构成（%）
单一因素5936.42 66034.5
生熟交叉污染2716.71 14814.9
储存不当127.46037.8
加工不当95.64305.6
加工人员污染84.94465.8
原材料污染或变质31.9981.3
多种因素1911.71 27216.5
两因素159.399112.8
三因素42.52813.6
不明8451.93 72448.2
合计162100.07 721100.0
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2015—2024年全国副溶血性弧菌食物中毒事件流行病学特征分析
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艾萍 1, 2, 3 , 崔金朝 1, 4 , 田继贵 1, 2, 5 , 王锐 2
现代预防医学 | 营养与食品卫生 2026,53(7): 1241-1245
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现代预防医学 |营养与食品卫生 2026 , 53 (7) : 1241 -1245
2015—2024年全国副溶血性弧菌食物中毒事件流行病学特征分析
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艾萍1, 2, 3, 崔金朝1, 4, 田继贵1, 2, 5, 王锐2
作者信息
  • 1.中国疾病预防控制中心（中国预防医学科学院）现场流行病学培训项目，北京　102206
  • 2.中国疾病预防控制中心（中国预防医学科学院）卫生应急中心，北京　100050
  • 3.北京市丰台区疾病预防控制中心（北京市丰台区卫生健康监督所），北京　100070
  • 4.北京协和医学院群医学及公共卫生学院，北京　100005
  • 5.贵州省疾病预防控制中心
通讯作者:
王锐，E-mail：
作者简介:

艾萍和崔金朝为共同第一作者

艾萍（1991—），女，硕士，主管医师，研究方向：疾病预防控制

崔金朝（1993—），男，博士在读，研究方向：疾病预防控制

Epidemiological characteristics analysis of Vibrio parahaemolyticus foodborne poisoning incidents in China from 2015 to 2024
Ping AI1, 2, 3, Jin-zhao CUI1, 4, Ji-gui TIAN1, 2, 5, Rui WANG2
Affiliations
  • Field Epidemiology Training Program, Chinese Center for Disease Control and Prevention (Chinese Academy of Preventive Medicine), Beijing 102206, China
出版时间: 2026-04-10 doi: 10.20043/j.cnki.MPM.202512067
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摘要
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目的

分析我国副溶血性弧菌食物中毒报告事件流行病学特征，为制定防控措施提供依据。

方法

基于“中国疾病预防控制信息系统”中的“突发公共卫生事件报告管理系统”2015—2024年副溶血性弧菌食物中毒事件资料，采用描述性流行病学方法进行分析。

结果

2015—2024年，全国共20个省份累积报告副溶血性弧菌食物中毒事件162起，中毒人数7 721人。7—9月份为高发月份，事件数和中毒人数分别占总数的69.1%（112/162）和64.5%（4 982/7 721）。报告事件数居前五位的省份均为沿海省份，占56.2%（91/162）；餐馆为主要责任单位，占事件总数的61.1%（99/162）；其次是食堂，占事件总数的29.6%（48/162）。明确可疑污染食品的93起事件中，单一食品污染事件69起，其中，主要为肉及肉制品，占22.8%（37/162），其次是水产及其制品，占14.8%（24/162）。78起事件明确污染原因，单一因素59起，其中主要为生熟交叉污染，占45.8%（27/59）；其次是储存不当和加工不当，分别占20.3%（12/59）和15.3%（9/59）。

结论

副溶血性弧菌食物中毒事件的主要污染食品为肉类及其制品和水产及其制品，主要责任单位为餐饮服务单位，生熟交叉污染、储存不当和加工不当是关键环节。建议夏季加强对高发地区餐饮单位的监管，严格落实操作规范，海鲜原材料和熟食分开储存和加工，区分生熟盛装容器，并确保食材加热温度与时间符合安全标准。

副溶血性弧菌  /  食物中毒  /  流行特征  /  突发公共卫生事件
Objective

To analyze the epidemiological characteristics of reported cases of Vibrio parahaemolyticus food poisoning in China, and to provide a basis for formulating prevention and control measures.

Methods

Data on Vibrio parahaemolyticus food poisoning incidents from 2015 to 2024 were extracted from the Public Health Emergency Reporting and Management System under the Chinese Disease Prevention and Control Information System. A descriptive epidemiological approach was adopted for analysis.

Results

From 2015 to 2024, a total of 162 Vibrio parahaemolyticus food poisoning incidents were reported across 20 provinces in China, involving 7 721 poisoned individuals. The months of July to September were the peak period, accounting for 69.1% (112/162) of the total incidents and 64.5% (4 982/7 721) of the total poisoned population. The top 5 provinces with the highest number of reported incidents were all coastal provinces, contributing 56.2% (91/162) of the total incidents. Restaurants were the main responsible units, accounting for 61.1% (99/162) of all incidents, followed by canteens (29.6%, 48/162). Among the 93 incidents with identified suspicious contaminated foods, 69 involved single-food contamination. Among these, meat and meat products were the primary category, accounting for 22.8% (37/162), followed by aquatic products and their derivatives (14.8%, 24/162). Among the 78 incidents where the pollution causes were clearly identified, 59 were attributed to a single factor. Among these single-factor cases, cross-contamination between raw and cooked foods was the lead ing single factor, accounting for 45.8% (27/59); this was followed by improper storage (20.3%, 12/59) and improper processing (15.3%, 9/59).

Conclusion

The main contaminated foods in Vibrio parahaemolyticus food poisoning incidents are meat and meat products, as well as aquatic products and their derivatives. Catering service units are the main responsible entities, and cross-contamination between raw and cooked foods, improper storage, and improper processing are the key risk links. It is recommended that supervision over catering units in high-incidence areas be strengthened in summer, with strict implementation of operating standards. Specifically, seafood raw materials and cooked foods should be stored and processed separately, containers for raw and cooked foods should be distinguished, and the heating temperature and duration of food ingredients should meet safety standards.

Vibrio parahaemolyticus  /  Food poisoning  /  Epidemiological characteristics  /  Public health emergency
艾萍, 崔金朝, 田继贵, 王锐. 2015—2024年全国副溶血性弧菌食物中毒事件流行病学特征分析. 现代预防医学, 2026 , 53 (7) : 1241 -1245 . DOI: 10.20043/j.cnki.MPM.202512067
Ping AI, Jin-zhao CUI, Ji-gui TIAN, Rui WANG. Epidemiological characteristics analysis of Vibrio parahaemolyticus foodborne poisoning incidents in China from 2015 to 2024[J]. Modern Preventive Medicine, 2026 , 53 (7) : 1241 -1245 . DOI: 10.20043/j.cnki.MPM.202512067
正文
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副溶血性弧菌是革兰阴性嗜盐菌，广泛存在于海水和江河环境中，在适宜环境繁殖周期仅约10 min，易造成鱼类和虾蟹等水产品受污染，是重要的食源性致病菌，易引起腹泻、呕吐、发烧、血便等急性胃肠炎症状，严重时可以通过外露伤口引起败血症，危及生命安全[1-3]。副溶血性弧菌的耐药性随着抗生素的广泛使用而增强，治疗过程中耐药问题日益引起关注[4-5]。既往研究显示，副溶血性弧菌在我国生物性食源性暴发事件中占据首位，是细菌性食物中毒事件的第二大致病因素[6-7]。本研究描述性分析全国2015—2024年报告的副溶血性弧菌食物中毒事件的流行病学特征，以期为优化防控措施提供科学依据。
1　资料与方法
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1.1　资料来源
资料来源于“中国疾病预防控制信息系统”中的“突发公共卫生事件报告管理系统”，收集2015年1月1日—2024年12月31日的副溶血性弧菌食物中毒事件基本信息和流行病学调查报告。中毒事件纳入标准依据《国家突发公共卫生事件相关信息报告管理工作规范》中关于食物中毒的报告规定，同时符合《副溶血性弧菌食物中毒诊断标准及处理原则》（WS/T81—1996）规定的诊断原则。
1.2　方法
利用Microsoft Excel 2023软件建立数据库，进行统计分析与图表绘制，描述副溶血性弧菌食物中毒事件发生的时间分布、地区分布、食品类别和责任单位及食品污染原因等。
2　结果
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2.1　报告中毒事件的基本情况
2015—2024年，全国累积报告副溶血性弧菌食物中毒事件162起，占同期细菌性食物中毒事件总数的20.4%（162/739）。累积报告中毒人数7 721例，平均每起中毒人数48例，中毒人数中位数为44例（p25-75：22-65例），最大值265例，最小值5例。报告死亡病例2例（2018年）。见表1。
2.2　时间分布
7—9月份是副溶血性弧菌食物中毒的高发季节，8月份达峰值，报告事件42起，占总数的25.9%；中毒人数2 210例，占28.6%。见表2，图1、2。
2.3　地区分布
2015—2024年，全国共20个省（自治区、直辖市）报告副溶血性弧菌食物中毒事件，事件数前十的省（自治区、直辖市）占事件总数的84.6%（137/162），占中毒总人数的81.1%（6 263/7 721）。其中广东、江苏、广西、山东和海南报告事件数居全国前五位，报告的事件数占总事件数的56.2%（91/162）；广东、江苏、广西、山东和四川中毒人数居全国前五位，占中毒总人数的54.4%（4 199/7 721）。见表3。
2.4　责任单位
餐饮服务单位为主要责任单位，中毒事件148起（占中毒事件91.4%），中毒人数7 201例（占93.3%）。其中，餐馆的中毒事件占比最高，占61.1%（99/162），其次是食堂，占29.6%（48/162）。见表4。
2.5　中毒食品类别
162起副溶血性弧菌食物中毒事件中，93起（57.4%）明确了可疑污染食品。单一食品污染事件69起（42.6%），其中，肉及肉制品最为常见，占单一食品事件数的53.6%（37/69），其次是水产及其制品，占34.8%（24/69）。混合食品污染事件24起（14.8%），其中，包含肉及肉制品的事件数占91.7%（22/24），包含水产及其制品的占45.8%（11/24）。见表5。
2.6　污染原因分析
明确污染因素的事件78起（48.1%），其中59起（36.4%）由单一因素导致。在单一污染因素时中，生熟交叉污染是主要原因，共27起（占单一因素事件的45.8%），其次储存不当12起（20.3%）、加工不当9起（15.3%）。见表6。
3　讨论
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本研究基于国家监测数据，系统描述了近十年我国副溶血性弧菌食源性疾病暴发事件的流行特征。结果显示，暴发事件在夏秋季高度集中，且主要分布于沿海省份，这与副溶血性弧菌嗜盐、适宜在温暖环境中生长的生态学特性以及沿海地区海产品消费习惯相符[8-9]。
餐饮服务单位为副溶血性弧菌食物中毒的主要责任单位，2020年副溶血性弧菌食物中毒和细菌性食物中毒事件均下降明显，与已有研究相符，主要可能与疫情期间居家不外出和部分餐馆倒闭有关[1]。近年来，副溶血性弧菌食物中毒事件并未随着餐饮行业的复苏而增加，可能与外卖行业高速发展，人们餐饮消费模式改变有关。2023年，餐饮外卖占餐饮收入的22.6%；2024年底，我国超过5亿人成为网上外卖用户，约占整体网民的5成[10]。外卖的饮食方式，减少了在餐馆同时就餐的人数，大规模的食物中毒发生和发现的可能性降低。
副溶血性弧菌食物中毒事件在7—9月份高发，与既往研究结果一致[11]。副溶血性弧菌的环境分布具有明显的季节性，而且与温度直接相关，水温较高时，副溶血性弧菌在水产品中的浓度会增高。夏秋季节气温偏高且湿度较高，利于食物中微生物的繁殖，在食品的加工、运输和储存过程中，细菌污染和滋生的风险显著增加[11]。
本研究和监测数据显示，副溶血性弧菌中毒事件在沿海地区高发，这与当地海产品供应丰富及食用海鲜的习惯密切相关[6]。随着淡水养殖技术的进步和物流业的发展，副溶血性弧菌在淡水养殖、流通及餐饮环节的检出率显著上升[12]。有研究表明，淡水市场该菌的污染程度已高于海产品市场[3]。在食品的运输、加工和销售等环节，特别是加工环节，该菌易通过接触交叉污染其他食品[13]。四川、重庆等为内陆省份，中毒人数居全国前列，分析原因可能为：副溶血性弧菌的生存仅需2%~4%盐度的高盐环境，为内陆传播创造条件；从食材流通与消费看，两地“麻辣海鲜”“海鲜火锅”消费量大，海鲜多自沿海跨区域输入，运输、人工海水暂养环节易致菌污染。从饮食行为看，凉拌、短时涮煮海鲜难达100℃杀菌标准，高盐食材交叉污染及夏季室温存剩菜加速菌繁殖，共同导致中毒频发，中毒人数较多。
在明确食品类别的事件中，肉及肉制品的报告占比超过了水产及其制品。这提示，除了直接食用受污染海产品外，食品加工环节中的交叉污染可能是一个更为常见且关键的传播途径。特别是凉拌或卤制肉制品，通常不再经过加热处理，若在加工或存放过程中接触到被污染的器具或环境，极易成为病菌载体[14]。餐饮服务单位同时就餐人员多，食材种类多，加工环节复杂，海鲜菜品是其常见的菜品[15]。一旦顾客接待量激增，食物量大，若翻炒操作不彻底或加热时间过短，可致副溶血性弧菌无法完全灭活[16]。
我国副溶血性弧菌食源性疾病暴发的防控应聚焦于夏秋季、沿海省份及四川、重庆等高发内陆省份的餐饮服务单位（尤其是餐馆和食堂），需阻断加工过程中的交叉污染。在暴发高发季节，加强对重点地区餐馆、食堂的监督检查与风险评估，开展针对性从业人员培训。严格推行并监督生熟分开制度（包括操作区域、工用具、容器及储存），重点规范凉拌菜、卤味等即食食品的加工流程。完善跨部门协作机制，强化现场流行病学调查与实验室分子分型溯源技术的应用，为精准溯源和干预提供技术支持。
本研究存在一定的局限性。本研究数据来源于2015—2024年“中国疾病预防控制信息系统突发公共卫生事件报告管理系统”中的报告数据。首先，报告对象是达到“突发公共卫生事件”级别的暴发事件，对于大量散发病例或未达报告标准的小规模聚集性事件没有采集数据并纳入研究，可能低估总体疾病负担。其次，报告质量受到各地报告意识、现场调查能力及实验室检测水平的影响，42.6%（69/162）的事件未能明确污染食品类别，51.9%（84/162）的事件未能查明污染原因，事件信息的缺失可能影响对风险食品和关键环节的判断准确性。最后，由于数据库中病例个体信息（如年龄、性别）记录不全，本研究未能进行人群分布特征分析，无法识别高危人群。另外，流调溯源需要实验室、流行病学史和食品卫生学调查的证据，食品留样是实验室检测的重要环节，需要强化对食品样品标准化留样的监督与管理。

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2026年第53卷第7期
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doi: 10.20043/j.cnki.MPM.202512067
  • 接收时间：2025-12-06
  • 首发时间：2026-11-02
  • 出版时间：2026-04-10
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  • 收稿日期：2025-12-06
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    1.中国疾病预防控制中心（中国预防医学科学院）现场流行病学培训项目，北京　102206
    2.中国疾病预防控制中心（中国预防医学科学院）卫生应急中心，北京　100050
    3.北京市丰台区疾病预防控制中心（北京市丰台区卫生健康监督所），北京　100070
    4.北京协和医学院群医学及公共卫生学院，北京　100005
    5.贵州省疾病预防控制中心

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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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