【摘要】 目的分析2022年中国大陆食源性疾病暴发事件的流行病学特征，为制定预防措施提供依据。方法 对我国食源性疾病暴发监测系统收集的2022年食源性疾病暴发数据的流行病学特征进行描述性统计学分析。结果 2022年，全国除西藏外30个省（自治区、直辖市）和新疆生产建设兵团共上报食源性疾病暴发事件数4 902起，累计发病24 282人，死亡90人。在病因明确的3 028起事件中，毒蘑菇导致的事件数和死亡人数最多，分别占54.13%(1 639/3 028)和55.95%(47/84)；微生物性致病因子导致的发病人数最多，占38.43%(6 106/15 887)；在食源性疾病暴发的场所中，家庭的事件数和死亡人数最多，分别占59.96%(2 939/4 902)和96.67%(87/90)；餐饮服务场所的发病人数最多，占55.94%(13 583/24 282)。结论 毒蘑菇、乌头碱和甲醇中毒是引起死亡的主要原因；微生物性食源性疾病的发病人数最多；餐饮服务场所和学校食堂是细菌性食源性疾病发生的主要场所。建议各地根据食源性疾病暴发事件的发生特点，做好监测预警、食品安全监管、健康教育和医疗救治等工作。更多还原

【Abstract】 Objective The epidemiological characteristics of foodborne disease outbreaks in China’s Mainland in 2022were analyzed to provide scientific basis for further prevention and control strategies adjustment.Methods The epidemiological characteristics of outbreaks of foodborne disease data collected by National Foodborne Disease Outbreaks Surveillance System in 2022 were analyzed by descriptive statistics.Results A total of 4 902 foodborne disease outbreaks were reported in China’s Mainland, resulting in 24 282 illnesses and 90 deaths from 30 provinces(autonomous regions and municipalities) and Xinjiang Production and Construction Corps, excluding Xizang(Tibet) Autonomous Region.Among 3 028 outbreaks with a single confirmed etiology, poisonous mushroom caused the largest percentage of outbreaks and deaths, accounting for 54. 13%(1 639/3 028) and 55. 95%(47/84) respectively; microbial pathogens were the most common cause of outbreaks, accounting for the largest illnesses 38. 43%(6 106/15 887). About location of foodborne disease outbreaks, private homes accounted for 59. 96% of outbreaks(2 939/4 902) and 96. 67 % of deaths(87/90).Food service settings had the largest illnesses 55. 94%(13 583/24 282).Conclusion Wild poisonous mushrooms, aconitum and methanol are the main causes of death; Microbial pathogens caused the most illnesses and remained the main pathogenic factors in restaurants and school canteens. The supervision and management of food safety and health education and medical treatment according to the characteristics of different types of food poisoning incidents should be taken.更多还原