【摘要】 目的 描述中国大陆学校食源性疾病暴发的流行病学特征，并提出针对性预防措施。方法 对2010—2020年国家食源性疾病暴发网报告的全国学校食源性疾病暴发事件进行描述性分析。结果 2010—2020年全国共报告学校食源性疾病暴发事件2 101起，累计发病44 510例，住院15 193例，死亡6例。平均每起事件的发病人数为21例。50.9%(1 069/2 101)的暴发未确定致病因素，21.2%(446/2 101)的暴发事件未确定原因食品。微生物性因素引起的暴发事件数最多，占已知病因暴发事件65.7%(678/1 032)；引起死亡的暴发事件首要因素是化学性因素，占总死亡人数的83.3%(5/6)。金黄色葡萄球菌及其肠毒素和蜡样芽孢杆菌是最常见的病原体，分别占已知病因暴发报告的14%(145/1 032)和13%(135/1 032)。最常见的原因食品为肉类食品（9.2%,194/2 101）、误食有毒植物（8.8%,184/2 101）和米面食品（8.1%,171/2 101）;9月是高发月份（20.2%,425/2 101）；暴发中的原因食品受污染的环节主要为制备食品时加热温度或时间不充分，或者误食误用有毒动植物、化学物质，以及对食物储存不当。结论 学校和食品安全管理相关部门应加强食品安全指导及监督管理，定期对食堂从业人员进行培训，针对中小学生开展食品安全宣传教育，各部门紧密合作，加强现场卫生学调查。更多还原

【Abstract】 Objective To describe the epidemiology of foodborne disease outbreaks in schools in China’s Mainland and to identify where preventive measures could be targeted.Methods Data on foodborne disease outbreaks in schools reported between 2010 and 2020 were extracted from Chinese National Foodborne Disease Outbreak Surveillance Network and analyzed.Results From 2010 to 2020,2 101 outbreaks of foodborne disease in schools were reported in China’s Mainland and involved 44 510 cases,15 193 hospitalizations and 6 deaths. The median number of cases per event was21. The etiology of 50. 9%(1 069/2 101)of the outbreaks was not determined,and suspected food of 21. 2%(446/2 101)of the outbreaks was not determined. Microbial pathogens were the most common cause of the outbreaks with a known etiology(65. 7%,678/1 032)and 83. 3%(5/6)of the deaths were chemical agents-related outbreaks. Staphylococcus aureus and its enterotoxins and Bacillus cereus were the most commonly identified pathogens,accounting for 14%(145/1 032)and 13%(135/1 032)of outbreak reports with a known etiology. The most common foods were meat products(9. 2%,194/2 101),accidental ingestion of poisonous plants(8. 8%,184/2 101)and rice products(8. 1%,171/2 101).September was a high month for foodborne disease outbreaks(20. 2%, 425/2 101). The main reasons for food contamination in outbreaks were insufficient heating or cooking time during food preparation,or accidental ingestion and misuse of poisonous plants and chemicals,and improper food storage.Conclusion Schools and relevant departments of food safety management should strengthen food safety guidance,supervision and management,regularly train canteen employees,carry out food safety education for primary and secondary school students,and strengthen cooperation among various departments and field hygiene investigations.更多还原