Li Hongqiu, Guo Yunchang, Tian Tian, Guo Wanhua, Liu Changqing, Liang Xiaocheng, Liu Jikai, Li Weiwei, Fu Ping
National Health Commission Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China.
Xinjiang Uygur Autonomous Region Center for Disease Control and Prevention, Urumqi City, Xinjiang Uygur Autonomous Region, China.
China CDC Wkly. 2022 Sep 2;4(35):788-792. doi: 10.46234/ccdcw2022.114.
Foodborne botulism is a rare, potentially fatal illness resulting from the ingestion of foods contaminated with preformed botulinum neurotoxin types A, B, E, or F, produced by . The descriptive epidemiology of foodborne botulism outbreaks in China during 2004-2020 was performed to inform public health response strategies.
Data from 22 of 31 provincial-level administrative divisions (PLADs) of the National Foodborne Disease Outbreaks Surveillance System during 2004-2020 and Embase, China National Knowledge Infrastructure (CNKI), Wanfang Data, and Chinese Science and Technique Journals (CQVIP) from January 2004 to December 2020 to identify indexed publications in the Chinese literature using the following search terms "botulism," or "botulinum toxin," or "Clostridium botulinum." The number and proportion of outbreaks, illnesses, and deaths by PLAD, food types, and contributing factors were calculated.
During 2004-2020, a total of 80 foodborne botulism outbreaks occurred in China, involving 386 illnesses and 55 deaths; most outbreaks were reported between June and August, with a sharp peak in January; 22 out of 31 PLADs reported foodborne botulism outbreaks, Xinjiang reported the largest number of outbreaks (20), followed by Qinghai (13); the most commonly implicated foods were home-prepared traditional processed stinky tofu and dried beef, accounting for 51.25% events. Improper processing and improper storage in contributing factors accounted for 77.50% outbreaks. Initial misdiagnosis occurred in 27.50% of cases.
Outbreaks of foodborne botulism had a high case-fatality rate. Targeted food safety and popularization education to farmers and herdsmen in Xinjiang and Qinghai related to botulism prevention should be carried out, and timely outbreak investigation and hospital surge capacity should be improved.
食源性肉毒中毒是一种罕见的、可能致命的疾病，由摄入被肉毒杆菌A型、B型、E型或F型神经毒素污染的食物引起，这些毒素由……产生。对2004年至2020年期间中国食源性肉毒中毒暴发的描述性流行病学进行了研究，以指导公共卫生应对策略。
来自国家食源性疾病暴发监测系统31个省级行政区（PLADs）中的22个在2004年至2020年期间的数据，以及2004年1月至2020年12月期间的Embase、中国知网（CNKI）、万方数据和中文科技期刊数据库（CQVIP），使用以下检索词“肉毒中毒”或“肉毒杆菌毒素”或“肉毒梭菌”来识别中文文献中的索引出版物。计算按省级行政区、食物类型和促成因素划分的暴发、病例和死亡的数量及比例。
2004年至2020年期间，中国共发生80起食源性肉毒中毒暴发，涉及386例病例和55例死亡；大多数暴发报告发生在6月至8月，1月出现一个高峰；31个省级行政区中有22个报告了食源性肉毒中毒暴发，新疆报告的暴发数量最多（20起），其次是青海（13起）；最常涉及的食物是家庭自制传统加工臭豆腐和牛肉干，占事件的51.25%。促成因素中加工不当和储存不当占暴发的77.50%。27.50%的病例出现了初始误诊。
食源性肉毒中毒暴发的病死率很高。应针对新疆和青海的农牧民开展与肉毒中毒预防相关的食品安全和普及教育，并提高及时的暴发调查和医院应急能力。
