【摘要】 目的 了解我国细菌性食物中毒发生规律及流行特点，探讨其空间聚集性，为预防和控制细菌性食物中毒事件提供措施建议。方法 采用描述性流行病学方法对2010—2019年全国细菌性食物中毒事件进行分析比较，采用Arcgis 10.6软件对数据进行空间自相关分析并绘制相关地图。结果 2010—2019年突发公共卫生事件管理信息系统共报告细菌性食物中毒事件1 110起，中毒49 457例，死亡87例。第三季度是细菌性食物中毒的高发季节，9月是细菌性食物中毒的高发月份。在查明原因的事件中，肉与肉制品污染引起的事件数（19.10%）最多。非伤寒沙门菌、副溶血性弧菌和蜡样芽胞杆菌是引起细菌性食物中毒的主要致病因素，分别占事件总数和中毒总人数的56.04%和61.17%。发生在集体食堂的细菌性食物中毒事件数（39.46%）和中毒人数（34.79%）最多，发生在家庭的细菌性食物中毒事件死亡人数最多（83.91%）。广东、四川、云南、广西、山东等地报告的事件数和中毒人数居全国前5位，细菌性食物中毒事件在空间上呈现集聚性分布，热点地区主要分布于云南省大部分地区，广西西部及北部、四川省南部、重庆市、湖北省西部及北部、湖南省西部及南部、广东省中部及北部。结论 我国细菌性食物中毒事件中毒人数、事件起数居于各类食物中毒事件首位，建议相关部门在重点时段，对集体食堂、餐饮服务单位等重点场所加强监管，严格落实各项食品安全标准及要求，对重点人群加强宣传教育。建议细菌性食物中毒热点地区探索其空间聚集性的形成原因及机制，采取相对应措施减少细菌性食物中毒事件的发生。更多还原

【Abstract】 Objective This study aimed to provide suggestions for the prevention and control of bacterial food poisoning. The pattern of occurrence and epidemiological characteristics of bacterial food poisoning in China were determined, and its spatial aggregation was explored.Methods Descriptive epidemiology was conducted to analyze and compare national bacterial food poisoning events from 2010 to 2019, and ArcGIS 10. 6 was used to analyze the data spatially and draw relevant maps.Results A total of 1 110 cases of bacterial food poisoning were reported in China from 2010 to 2019, involving 49 457 poisonings and 87 deaths. Most bacterial food poisoning incidents occurred in the third quarter and in September. The highest number of incidents with identified causes was attributed to the contamination of meat and meat products, accounting for 19. 10% of the total incidents. Non-typhoid Salmonella, Vibrio parahaemolyticus, and Bacillus cereus were the main causative agents of bacterial food poisoning, accounting for 56. 04% and 61. 17% of the total number of incidents and poisonings, respectively. The number of bacterial food poisoning incidents(39. 37%) and morbidity incidents(34. 76%) caused by collective canteens was the highest. The highest number of deaths(83. 91%) from bacterial food poisoning occurred in households. Guangdong, Sichuan, Yunnan, Guangxi, and Shandong reported the highest number of incidents with the highest number of people poisoned in the country. The national bacterial food poisoning incidents exhibited a clustered spatial distribution, with “hot spots” mainly concentrated in parts of Yunnan, western and northern Guangxi, southern Sichuan, Chongqing, western and northern Hubei, western and southern Hu’nan, and central and northern Guangdong.Conclusion The number of bacterial food poisoning incidents ranks first among all kinds of food poisoning incidents in China, suggesting the need for relevant departments to strengthen supervision and training, particularly in crucial settings such as collective canteens and catering service units. Various food safety standards and requirements should be strictly implemented, and publicity and education should be strengthened for key populations. It is recommended that hotspot regions of bacterial food poisoning explore the underlying causes and mechanisms of their spatial aggregation and implement corresponding measures to reduce the occurrence of such incidents.更多还原