Bean Nancy H, Goulding Joy S, Daniels Matthew T, Angulo Frederick J
Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control, Atlanta, GA 30333, USA.
J Food Prot. 1997 Oct;60(10):1265-1286. doi: 10.4315/0362-028X-60.10.1265.
Data collected by the CDC through a collaborative surveillance program for collection and periodic reporting of data concerning the occurrence and causes of foodborne disease outbreaks (FBDOs) are reviewed for the period from January 1988 through December 1992. An FBDO is defined as the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. Before 1992 only one case of intoxication by chemical or other nonbacterial toxin, marine toxin, or Clostridium botulinum toxin as a result of the ingestion of food was required to constitute an FBDO. Since 1992 two or more cases have been required. State and local public health departments have primary responsibility for identifying and investigating FBDOs. State and territorial health departments report these outbreaks to CDC on a standard form. During the 1988-1992 period a total of 2,423 outbreaks of foodborne disease were reported (451 in 1988, 505 in 1989, 532 in 1990, 528 in 1991, and 407 in 1992). These outbreaks caused a reported 77,373 persons to become ill. Among outbreaks for which the etiology was determined, bacterial pathogens caused the largest percentage of outbreaks (79%) and the largest percentage of cases (90%). Salmonella serotype Enteritidis accounted for the largest number of outbreaks, cases, and deaths; most of these outbreaks were attributed to eating undercooked, infected eggs. Chemical and other nonbacterial agents caused 14% of outbreaks and 2% of cases; parasites, 2% of outbreaks and 1% of cases; and viruses, 4% of outbreaks and 6% of cases. The number of FBDOs reported per year did not change substantially during the first four years but declined in 1992 as a result of the revised definition of an outbreak. During this reporting period S. Enteritidis continued to be a major cause of morbidity and mortality. In addition, multistate outbreaks caused by contaminated produce and outbreaks caused by Escherichia coli O157:H7 became more prominent.
疾病控制与预防中心(CDC)通过一项合作监测计划收集了1988年1月至1992年12月期间有关食源性疾病暴发(FBDO)的发生情况及病因的数据,并进行了审查。食源性疾病暴发被定义为因摄入共同食物而导致两例或更多例类似疾病的发生。1992年之前,因摄入食物导致的化学或其他非细菌性毒素、海洋毒素或肉毒杆菌毒素中毒,仅需一例即可构成食源性疾病暴发。自1992年起,需要两例或更多例。州和地方公共卫生部门对识别和调查食源性疾病暴发负有主要责任。州和地区卫生部门以标准表格向疾病控制与预防中心报告这些暴发情况。在1988 - 1992年期间,共报告了2423起食源性疾病暴发(1988年451起,1989年505起,1990年532起,1991年528起,1992年407起)。据报告,这些暴发导致77373人患病。在已确定病因的暴发中,细菌性病原体导致的暴发比例最高(79%),病例比例也最高(90%)。肠炎沙门氏菌血清型导致的暴发、病例和死亡数量最多;这些暴发大多归因于食用未煮熟的受感染鸡蛋。化学及其他非细菌性病原体导致14%的暴发和2%的病例;寄生虫导致2%的暴发和1%的病例;病毒导致4%的暴发和6%的病例。在最初四年中,每年报告的食源性疾病暴发数量没有实质性变化,但由于暴发定义的修订,1992年有所下降。在此报告期内,肠炎沙门氏菌仍然是发病和死亡的主要原因。此外,由受污染农产品引起的多州暴发以及由大肠杆菌O157:H7引起的暴发变得更加突出。