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ObjectiveTo provide scientific basis for disease control and prevention， the regularity and epidemiological characteristic of foodborne disease outbreaks induced by the eggs and egg products was analyzed.MethodsThe epidemiological characteristics of foodborne disease outbreaks induced by the eggs and egg products from national foodborne disease outbreak reporting system during 2010—2020 was analyzed by descriptive method.ResultsDuring 2010 and 2020， 529 events， 3 609 cases and 3 deaths of foodborne disease outbreaks induced by the eggs and egg products were reported in China’s Mainland， and the annual average incidence was 2.4 per ten million population. It occurred mainly in the summer and autumn seasons， with July having the highest number of events， accounting for 20.6% （109/529）. The event was mainly distributed in the Southwest， east China， and central China regions， with the Southwest region having the highest number of events which accounted for 59.2% （313/529）. The number of events， morbidity and mortality caused by preserved eggs were the largest， accounting for 61.8% （327/529）， 41.2% （1 485/3 609） and 66.7% （2/3）， respectively. The pathogenic factors of preserved eggs were mainly Salmonella （60.9%， 199/327）， and the reason was mainly raw material pollution （20.5%， 67/327） and improper storage （11.0%， 36/327）. Among the events caused by preserved eggs， the number of families in southwest China was the largest， accounting for 42.5% （139/327）， followed by street stalls in southwest China， accounting for 18.7% （61/327）.ConclusionPreserved eggs are the high risk food， Salmonella is the main pathogenic factor， and raw material pollution and improper storage are the main pollution links. It is suggested that relevant regulatory departments should strengthen cooperation， strengthen the monitoring of preserved eggs and the management of street stalls， and implement health education on food safety in southwest China in high-risk seasons.

ObjectiveTo provide a scientific basis for the prevention and control of foodborne diseases in Chenzhou， the etiological characteristics and epidemiological patterns of foodborne diseases were analyzed.MethodsThe Case information and stool and anal swab samples were collected from two sentinel hospitals in Chenzhou in 2017 and 2019. According to the methods described in “National Manual of Foodborne Disease Surveillance”， the samples were tested for pathogens， pathogen typing， and drug sensitivity.ResultsA total of 825 samples of diarrhea cases were collected， and the total detection rate of pathogens was 30.18% （249/825）， including 16.24% （134/825） Salmonella， 11.76% （97/825） Norovirus， 3.52% （29/825） diarrheal Escherichia coli， 0.73% （6/825） Vibrio parahaemolyticus， and 0.12% （1/825） Shigella. Bacterial detection rates were higher in the second and third quarters than in other quarters， and viral detection rates were higher in the first and fourth quarters than in other quarters. The highest pathogen detection rate was 40.79% （31/76） in the 2-6-year-old group. Milk and dairy products， grains and their products， and fruits and their products were suspected foods. The highest detection rate in Salmonella was in Salmonella enterica subsp.（74.63%， 100/134）， the highest detection rate in diarrheal Escherichia coli was in intestinal adhesion type and enterotoxin type （34.48%， 10/29）， and the norovirus was mainly GII type （85.57%， 83/97）. The highest resistance rate of Salmonella to tetracycline was 88.71% （110/124）， and the multidrug resistance rate of Salmonella was 85.48% （106/124）. The resistance rate of diarrheal Escherichia coli to ampicillin was significant （79.31%， 23/29）， and the multidrug resistance rate of diarrheal Escherichia coli was 62.07% （18/29）.ConclusionThe main pathogens of diarrheal cases of foodborne diseases were Salmonella and Norovirus in Chenzhou. Salmonella and diarrheal Escherichia coli are highly resistant to antibiotics. Therefore， it is necessary to conduct targeted food safety supervision， strengthen antibiotic resistance monitoring， and strictly prevent antibiotic abuse.

ObjectiveTo understand the pollution status of Listeria monocytogenes （LM） in different categories of commercial food products in Hu’nan Province， and provide a basis for the prevention and control of foodborne diseases and food safety supervision.MethodsIn 2014 to 2021， 12 046 food samples from 15 categories were randomly selected in 14 cities and prefectures in the province to carry out LM testing， and SPSS software was used to test the LM pollution in different food characteristics in urban and rural areas.ResultsA total of 12 046 commercially available food samples were collected， with 297 testing positive for LM， resulting in an overall detection rate of 2.47%. There was a statistically significant difference in LM detection rates among different quarters （χ2=18.652，P

ObjectiveTo analyze the epidemiological characteristics of foodborne disease outbreaks caused by takeaway in China’s Mainland from 2010 to 2020， and put forward relevant regulatory suggestions.MethodsThrough the National Foodborne Disease Outbreak Monitoring System， the data of foodborne disease outbreaks caused by takeaway in China’s Mainland from 2010 to 2020 were collected and analyzed， and descriptive epidemiological characteristics were performed.ResultsA total of 549 foodborne disease outbreaks caused by takeaway were reported in China’s Mainland （except Tibet Autonomous Region） from 2010 to 2020， resulting in 9 285 illnesses and 2 deaths. The largest number of outbreaks and illnesses was in the third quarter， accounting for 41.53% and 44.58% of the total respectively. Except the unknown pathogenic factors， the number of outbreaks and illnesses caused by microbial pathogenic factors were the highest， accounting for 39.16% and 60.26% of the total respectively. Except the unknown suspected food， the number of outbreaks and illnesses caused by mixed food and multiple food were higher， accounting for 21.86% and 15.12% of the outbreaks respectively， and accounting for 20.58% and 13.10% of the number of illnesses respectively. Except the unknown food source， the top 3 food source were school canteens， collective dining delivery units/central kitchens and fast food restaurants， the number of outbreaks accounted for 20.04%， 15.66% and 15.48% respectively， and the number of illnesses accounted for 35.30%， 17.52% and 10.57% respectively. Except the multiple factors and unknown factors， the number of outbreaks caused by improper storage were the highest accounting for 8.74%， and the number of illnesses caused by improper processing accounted for 7.74%.ConclusionMicrobial growth and reproduction due to improper storage and processing is the major cause of foodborne disease outbreaks caused by takeaway. It is suggested that the food safety supervision and administration departments should strengthen the whole process supervision and management of takeaway， establish and ensure catering services strictly abide by the good hygiene operations according to food raw in materials， production， transportation， distribution and other aspects， so as to effectively prevent and control the occurrence foodborne diseases.

ObjectiveThe epidemiological characteristics of foodborne disease outbreaks in Chinese Mainland in 2021 were analyzed to provide scientific basis for further prevention and control strategies.MethodsThe epidemiological characteristics of outbreaks of foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System were analyzed by descriptive statistics.ResultsA total of 5 493 foodborne disease outbreaks were reported， resulting in 32 334 illnesses and 117 deaths from 30 provinces （autonomous regions and municipalities） and Xinjiang Production and Construction Corps， excluding Xizang （Tibet） Autonomous Region. Among 3 275 outbreaks with a single confirmed etiology， microbial pathogens were the most common cause of outbreaks， accounting for the largest illnesses（53.05%， 11 585/21 839）.Poisonous mushroom caused the largest percentage of outbreaks and deaths，accounting for 49.13%（1 609/3 275）and 67.86%（76/112）respectively.Among the location of foodborne disease outbreaks， private homes accounted for 54.00% of the outbreaks （2 966/5 493） and 92.31 % of the deaths （108/117）. Food service settings had the largest number of illnesses（65.59%， 21 208/32 334）.ConclusionPoisonous mushrooms caused the largest number of deaths， mainly occurred in private homes. Microbial pathogens remained the main pathogenic factors in restaurants and school canteens. The supervision and management of food safety， health education and medical treatment according to the characteristics of different types of food poisoning incidentsshould be taken in high-incidence seasons， high-incidence areas and key location.

Objective: A quantitative microbiological risk assessment was conducted for Salmonella spp. in fresh pork from retail stores to consumers in China in order to provide evidence for adopting effective risk management measures., Methods: The national food safety and risk monitoring data was used to estimate the initial contamination level of Salmonella in the retail fresh pork. The growth model and the cross-contamination model of Salmonella were referenced from the ComBase data base and scientific literature, respectively. Then the human health risk was predicted by the consumption of Salmonella-contaminated fresh pork and the Beta-Poisson dose-response model., Results: The number of Salmonellosis per year among 1 million residents due to fresh pork was estimated to be 4748.The sensitivity analysis showed that the risk of Salmonellosis was mainly and positively correlated with the preparation rate of ready to eat food, the consumption quantity of pork, the initial contamination level of Salmonella in fresh pork, and the proportion of improper cleaning of knives and chopping boards. When the contamination level of Salmonella in fresh pork is controlled below 1 CFU/g, the average probability of illness will be reduced by 59.39%; the average probability of illness will be reduced by 58.97% by increasing the ratio of complete cleaning of chopping boards or the separation ratio of chopping boards for raw and ready-to-eat food to 90%., Conclusion: The risk could be effectively reduced by controlling the concentration of Salmonella contamination in retail pork or improving hygiene practices.

Objective: To study the molecular epidemiological characteristics of Salmonella in animal source foods in Hunan., Methods: The fair trade markets and supermarkets of ten cities were chosen to sample animal source foods for isolating Salmonella in Hunan province in 2010. A total of 692 samples were collected by aseptic sampling, included 159 livestock meats, 152 poultry meats, and 381 aquatic products.Salmonella strains isolated were subjected to stereotyping, antimicrobial susceptibility testing and pulsed field gel electrophoresis (PFGE)., Results: Salmonella was detected in 93 of 692 animal food samples with the detection rate of 13.4%. The detection rates of Salmonella in poultry meats, livestock meats and aquatic products were 23.0% (35/152), 22.6% (36/159) and 5.8% (22/381) respectively. Therefore, the detection rate in aquatic products was lower than that of poultry meats and livestock meats (χ(2) = 33.86, P < 0.05; χ(2) = 33.29, P < 0.05, respectively). The serotypes of isolates showed diversity, and Salmonella Derby (33/94, 35.1%) was the predominant serotypes.79.8% (75/94) strains showed resistant to more than one antibiotic used in the test, 31.9% (30/94) strains showed resistant to more than 5 antibiotics. A significant difference was observed for multidrug resistance between Salmonella isolated from poultry (47.2%, 17/36) and livestock meats (22.2%, 8/36) (χ(2) = 4.96, P < 0.05). And the highest resistant rate was found in tetracycline, as high as 62.8% (59/94). All the strains were divided into 69 PFGE subtypes.Furthermore the dominating subtypes were type 7 (6 strains), type 15 (4 strains), type 22 (6 strains)., Conclusion: Inspection results showed that Salmonella contamination in animal source foods were serious in Hunan province, and the isolates expressed high level resistance to the antibiotics.Furthermore the PFGE results indicated that there were epidemic strains of Salmonella in Hunan.