Full
Outline
To analyze the epidemiological characteristics of foodborne disease outbreaks caused by meat and meat products in Sichuan Province, so as to identify high-risk factors, and provide a scientific basis for developing targeted prevention and control strategies.
Based on outbreaks reported in the foodborne disease outbreak surveillance system (2010—2024) involving meat and meat products, a descriptive epidemiological analysis was conducted. Indicators such as composition ratio and rate were used for description, and χ2 tests were employed to compare intergroup differences.
From 2010 to 2024, a total of 193 outbreaks caused by meat and meat products were reported in the province, involving 25 073 exposed individuals, 2 249 cases, 1 087 hospitalizations and 2 deaths. The attack rate was 8.97%, and the hospitalization rate was 48.33%. The Chengdu Plain Economic Zone reported the most outbreaks (52.85%). The highest number of outbreaks occurred in autumn (26.42%). Food service establishments were the most common settings (59.59%). Microbial pathogens were the primary causative agents (46.63%), with Salmonella being the most common (20.21%). One death each was caused by nitrite and botulinum toxin, accounting for 50.00% of fatalities respectively. Ready-to-eat meat products were implicated in the majority of outbreaks (98.96%).
Salmonella, nitrite, and botulinum toxin were the key pathogenic factors for prevention and control in our province. Summer and autumn were the key seasons, while Chengdu Plain Economic Zone and Chuannan Economic Zone were the key areas. Children and the elderly were the key populations. Health education should continue to be strengthened for key areas/places/populations during the summer and autumn seasons. The public should avoid consuming homemade or unidentified ready-to-eat meat products, and management of food service establishments should be strengthened.
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| 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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