BMC Public Health. 2025 Oct 6;25(1):3355. doi: 10.1186/s12889-025-24287-7.
ABSTRACT
BACKGROUND: Foodborne diseases are a serious public health problem that cause a heavy burden of illness. We aimed to analyze the characteristics of foodborne disease outbreaks (FBDOs) in Jiaxing and provide scientific support for foodborne disease prevention and control.
METHODS: Descriptive epidemiological methods were used to statistically analyze the data reported by seven county-level Centers for Disease Control and Prevention (CDCs) in Jiaxing City through the Foodborne Disease Outbreak Surveillance System (FDOSS) from 2013 to 2023.
RESULTS: During the study period, 128 FBDOs were reported, which resulted in 900 cases, 117 hospitalizations, and one death. Bacteria accounted for the highest proportion of outbreaks (58 outbreaks, 45.31%) and cases (623 cases, 69.22%), followed by poisonous mushrooms (28 outbreaks and 70 cases). Households were the setting for the highest proportion of outbreaks (57.03%). Poisonous mushrooms were the most common single food reported (28 outbreaks, 21.88%), followed by aquatic products (17 outbreaks, 13.28%) and meat and meat products (13 outbreaks, 10.16%). In the 58 bacterial FBDOs, the most important setting was households (20 outbreaks, 34.48%), followed by restaurants (15 outbreaks, 25.86%) and rural banquets (13 outbreaks, 22.41%). Outbreaks caused by poisonous mushrooms occurred mainly in households (27 outbreaks, 96.43%). Different types of bacteria tended to be responsible for outbreaks involving different food categories, e.g., Vibrio parahaemolyticus was mainly found in aquatic products (64.71%). From 2018 to 2023, the proportion of outbreaks caused by poisonous mushrooms increased from 22.22 to 76.92%. From 2021, poisonous mushrooms became the predominant factor for FBDOs in Jiaxing City.
CONCLUSIONS: Households are the most important settings for FBDOs. Poisonous mushrooms and microbial pathogens are the main factors causing FBDOs. Since 2018, the proportion of FBDOs caused by poisonous mushrooms has been increasing annually. Food safety policies targeting high-risk settings and pathogens identified by surveillance data should be formulated to reduce the risk of FBDOs.
PMID:41053642 | DOI:10.1186/s12889-025-24287-7
