【摘要】 目的 分析我国沙门菌食物中毒事件发生的流行病学特征，为制定防控措施提供依据。方法 收集和整理中国疾病预防控制信息系统突发公共卫生事件报告管理系统中，判定为由沙门菌引起的食物中毒事件，采用描述性流行病学方法进行分析。结果 2004—2019年，共报告沙门菌食物中毒事件460起，发病26 732人，死亡16人，病死率为0.06%。5～9月份报告事件数较多，占总事件数的63.91%；完成样品溯源，明确污染食品的事件数占57.39%；沙门菌污染单一食品类型最多的是肉及肉制品，其次是焙烤食品和蛋及蛋制品，依次占事件总数的22.39%、8.48%和5.22%。上报沙门菌食物中毒事件数最多的省份依次是云南省、四川省和广东省，分别占事件总数的15.87%、11.09%和10.65%；事件发生的主要场所为餐饮服务单位、农村宴席和家庭，分别占事件总数的47.17%、26.09%、和16.09%。完成沙门菌属血清型分型检测的有182起，其中检出最多的依次为肠炎沙门菌（56.04%,102/182）、鼠伤寒沙门菌（14.29%,26/182）和都柏林沙门菌（5.49%,10/182）。结论 建议重点关注肉类、焙烤类、蛋类食品及其制品沙门菌污染风险，加强对农村宴席、宾馆饭店和集体食堂的食品安全监管，加强沙门菌食物中毒事件高发的夏秋时期安全宣传、监测预警、报告调查和溯源鉴定等工作。更多还原

【Abstract】 Objective To analyze the epidemiological characteristics of the occurrence of Salmonella food poisoning in China and to provide a basis for the development of preventive and control measures.Methods Food poisoning events caused by Salmonella were collected and organized in the Public Health Emergency Reporting Management System of China’s Disease Control and Prevention Information System, and analyzed using descriptive epidemiological methods.Results From 2004 to 2019, 460 Salmonella food poisoning incidents were reported nationwide, with 26 732 illnesses and 16 deaths, for a case-fatality rate of 0. 06%. A higher number of incidents were reported between May and September, accounting for 63. 91% of the total number of incidents;The number of incidents where the traceability of samples was completed and the suspected food was clarified was 57. 39%;The largest number of Salmonella-contaminated single food types were meat products, followed by bakery and egg products, which accounted for 22. 39%, 8. 48% and 5. 22% of the total number of incidents, in that order. The provinces with the highest number of reported Salmonella food poisoning incidents nationwide were, in descending order, Yunnan Province, Sichuan Province and Guangdong Province, accounting for 15. 87%, 11. 09% and 10. 65% of the total number of incidents, respectively;The main places where incidents occurred were food service establishments, rural banquets and households, accounting for 47. 17%, 26. 09%, and 16. 09% of the total number of incidents, respectively. Serotyping of Salmonella spp. was completed in 182 incidents, with Salmonella enteritidis(56. 04%, 102/182), Salmonella typhimurium(14. 29%, 26/182) and Salmonella Dublin(5. 49%, 10/182) being the most frequently detected.Conclusion It is recommended to focus on the risk of Salmonella contamination of meat,bakery,egg foods and their products, strengthen the food safety supervision of rural banquets, hotels and collective canteens,enhance safety publicity, monitoring and early warning, reporting and investigation, and traceability and identification of Salmonella in the summer and fall when the incidence of Salmonella food poisoning is high.更多还原