【摘要】 目的 分析我国副溶血性弧菌食物中毒报告事件流行病学特征，为制定防控措施提供依据。方法 基于“中国疾病预防控制信息系统”中的“突发公共卫生事件报告管理系统”2015—2024年副溶血性弧菌食物中毒事件资料，采用描述性流行病学方法进行分析。结果 2015—2024年，全国共20个省份累积报告副溶血性弧菌食物中毒事件162起，中毒人数7 721人。7—9月份为高发月份，事件数和中毒人数分别占总数的69.1%(112/162)和64.5%(4 982/7 721)。报告事件数居前五位的省份均为沿海省份，占56.2%(91/162)；餐馆为主要责任单位，占事件总数的61.1%(99/162)；其次是食堂，占事件总数的29.6%(48/162)。明确可疑污染食品的93起事件中，单一食品污染事件69起，其中，主要为肉及肉制品，占22.8%(37/162)，其次是水产及其制品，占14.8%(24/162)。78起事件明确污染原因，单一因素59起，其中主要为生熟交叉污染，占45.8%(27/59)；其次是储存不当和加工不当，分别占20.3%(12/59)和15.3%(9/59)。结论 副溶血性弧菌食物中毒事件的主要污染食品为肉类及其制品和水产及其制品，主要责任单位为餐饮服务单位，生熟交叉污染、储存不当和加工不当是关键环节。建议夏季加强对高发地区餐饮单位的监管，严格落实操作规范，海鲜原材料和熟食分开储存和加工，区分生熟盛装容器，并确保食材加热温度与时间符合安全标准。更多还原

【Abstract】 Objective To analyze the epidemiological characteristics of reported cases of Vibrio parahaemolyticus food poisoning in China, and to provide a basis for formulating prevention and control measures. Methods Data on Vibrio parahaemolyticus food poisoning incidents from 2015 to 2024 were extracted from the Public Health Emergency Reporting and Management System under the Chinese Disease Prevention and Control Information System. A descriptive epidemiological approach was adopted for analysis. Results From 2015 to 2024, a total of 162 Vibrio parahaemolyticus food poisoning incidents were reported across 20 provinces in China, involving 7 721 poisoned individuals. The months of July to September were the peak period, accounting for 69.1%(112/162) of the total incidents and 64.5%(4 982/7 721) of the total poisoned population. The top 5 provinces with the highest number of reported incidents were all coastal provinces, contributing 56.2%(91/162) of the total incidents. Restaurants were the main responsible units, accounting for 61.1%(99/162) of all incidents, followed by canteens(29.6%, 48/162). Among the 93 incidents with identified suspicious contaminated foods, 69 involved single-food contamination. Among these, meat and meat products were the primary category, accounting for 22.8%(37/162), followed by aquatic products and their derivatives(14.8%, 24/162). Among the 78 incidents where the pollution causes were clearly identified, 59 were attributed to a single factor. Among these single-factor cases, cross-contamination between raw and cooked foods was the leading single factor, accounting for 45.8%(27/59); this was followed by improper storage(20.3%, 12/59) and improper processing(15.3%, 9/59). Conclusion The main contaminated foods in Vibrio parahaemolyticus food poisoning incidents are meat and meat products, as well as aquatic products and their derivatives. Catering service units are the main responsible entities, and cross-contamination between raw and cooked foods, improper storage, and improper processing are the key risk links. It is recommended that supervision over catering units in high-incidence areas be strengthened in summer, with strict implementation of operating standards. Specifically, seafood raw materials and cooked foods should be stored and processed separately, containers for raw and cooked foods should be distinguished, and the heating temperature and duration of food ingredients should meet safety standards.更多还原