Podcast
Questions and Answers
Foodborne diseases have been a continuing public health ______.
Foodborne diseases have been a continuing public health ______.
problem
The World Health Organization estimated that 31 foodborne hazards caused 600 million foodborne ______ in 2010.
The World Health Organization estimated that 31 foodborne hazards caused 600 million foodborne ______ in 2010.
illnesses
The global burden of foodborne disease was 33 million disability-adjusted life years (DALYs) in ______.
The global burden of foodborne disease was 33 million disability-adjusted life years (DALYs) in ______.
2010
From 2001 to 2010, 5021 outbreaks of foodborne disease were reported in ______.
From 2001 to 2010, 5021 outbreaks of foodborne disease were reported in ______.
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Food safety remains a social health problem directly related to social ______.
Food safety remains a social health problem directly related to social ______.
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The rate of foodborne diseases in China was ______%
The rate of foodborne diseases in China was ______%
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A total of ______ outbreaks related to bacterial foodborne diseases were reported in China between 2008 and 2010.
A total of ______ outbreaks related to bacterial foodborne diseases were reported in China between 2008 and 2010.
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The CFDA conducts investigations on foodborne diseases and manages the Public Health Emergency ______ System in China.
The CFDA conducts investigations on foodborne diseases and manages the Public Health Emergency ______ System in China.
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Since 2000, a total number of 52 cases of mushroom poisoning due to ______ exitialis have been reported.
Since 2000, a total number of 52 cases of mushroom poisoning due to ______ exitialis have been reported.
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Contributing factors to foodborne diseases include equipment contamination, hand handling, and ______ contamination.
Contributing factors to foodborne diseases include equipment contamination, hand handling, and ______ contamination.
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A foodborne disease outbreak is the occurrence of two or more cases of similar foodborne __________.
A foodborne disease outbreak is the occurrence of two or more cases of similar foodborne __________.
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From 2010 to 2016, 138 foodborne disease outbreaks __________.
From 2010 to 2016, 138 foodborne disease outbreaks __________.
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A total of 3348 cases and 46 __________ were involved in foodborne disease outbreaks.
A total of 3348 cases and 46 __________ were involved in foodborne disease outbreaks.
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The morbidity of foodborne disease outbreaks ranged from __________ to 1.59.
The morbidity of foodborne disease outbreaks ranged from __________ to 1.59.
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In analyzing outbreaks, a year was divided into four __________.
In analyzing outbreaks, a year was divided into four __________.
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Ingesting poisonous food by ______ was the main cause of death.
Ingesting poisonous food by ______ was the main cause of death.
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The main transmission routes causing infection were improper cooking methods and ______.
The main transmission routes causing infection were improper cooking methods and ______.
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The main species of bacteria contributing to foodborne disease outbreaks were Salmonella, Vibrio parahaemolyticus, and ______.
The main species of bacteria contributing to foodborne disease outbreaks were Salmonella, Vibrio parahaemolyticus, and ______.
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From 2010 to 2016, foodborne disease outbreaks were investigated in ______.
From 2010 to 2016, foodborne disease outbreaks were investigated in ______.
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Tung oil fruit or tung oil, Gelsemium elegans, and toxic ______ were sources of poisoning from poisonous plants.
Tung oil fruit or tung oil, Gelsemium elegans, and toxic ______ were sources of poisoning from poisonous plants.
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Study Notes
Foodborne Disease Outbreak in Guangxi, China (2010-2016)
- Foodborne diseases are a significant worldwide public health concern, especially in China
- Data on epidemiological characteristics of foodborne illness outbreaks in China is limited
- A seven-year study (2010-2016) in Guangxi, South China, examined foodborne disease outbreaks
- 138 foodborne disease outbreaks were identified, with 3348 cases and 46 deaths
- Outbreaks were concentrated in the second and fourth quarters, primarily in schools and private homes
- Main sources of poisoning were ingesting toxic food, improper cooking, and cross-contamination
- Bacteria were the leading causative hazard (62 outbreaks, 44.93%), followed closely by poisonous plants (46 outbreaks, 33.33%)
- Poisonous plants were significantly associated with deaths (26 outbreaks, 56.52%)
- Key foodborne hazards included various toxins as well as improper handling procedures
- Factors influencing the disease outcome included contributing factors like material/equipment contamination, improper cooking, and cross-contamination and causative hazards
- Additional contributing factors included ingestion of poisonous food, deliberate poisoning, or long preparation times
- Overall, bacteria and poisonous plants were the primary causative agents for foodborne illnesses, requiring specific preventative interventions
- Outbreaks were more common in rural areas compared to urban areas, concentrated mostly in schools.
- Notably, the highest case fatality rate was observed in May(Additional file 1)
Time Distribution of Outbreaks
- The lowest number of outbreaks and cases occurred in the first quarter
- The highest case fatality rate was in the fourth quarter
- Outbreaks were most frequently reported in January, April, November, October, May and July.
- The lowest number of cases occurred in February
Distribution by Area and Site
- Villages and towns had higher proportions of outbreaks and cases compared to cities
- Schools and private homes were the most common outbreak sites.
Causative Hazards
- Bacteria (Salmonella, Vibrio parahaemolyticus, and Staphylococcus aureus) and poisonous plants (tung oil fruit, Gelsemium elegans, and toxic mushrooms) are notable primary hazards
- Unconfirmed causative agents in approximately 13.04% of outbreaks with 719 cases and 9 deaths.
- A significant link between causative agents and fatalities is observed
- Chemical agents and insects also play a role.
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Description
Explore the epidemiological characteristics of foodborne disease outbreaks in Guangxi, China, from 2010 to 2016. This seven-year study uncovers critical insights into the causes, locations, and outcomes of foodborne illness, highlighting the impact of bacteria and poisonous plants. Understand the significant public health concerns surrounding food safety in China.
