Surveillance analysis of foodborne diseases in Wuhan from 2019 to 2022

ObjectiveTo analyze the surveillance results of foodborne diseases in Wuhan to investigate the temporal, spatial, and demographic distribution of foodborne disease in Wuhan, so as to provide an evidence for the prevention and control of foodborne diseases.MethodsData were collected through the foodborne disease surveillance network system and analyzed statistically. Stool, blood, rectal swabs, and vomitus samples from some diarrhea cases were collected for pathogens detection, including Salmonella, Shigella, Escherichia coli, Vibrio parahaemolyticus, and norovirus.ResultsA total of 14 733 cases of foodborne diseases were reported in Wuhan from 2019 to 2022, with a male-to-female ratio of 1∶0.92. The highest incidence was 3.58 per 10 000 person-years in 2019 and the lowest was 2.19 per 10 000 person-years in 2020. The peak incidence occurred from June to October. Higher incidence rates were observed in central districts such as Jiang’an District, Wuchang District, and Caidian District. The age group with the highest incidence was 20‒29 years, while the age group with the highest total pathogen detection rate was 0‒9 years old. The affected population primarily included middle school students, household workers, and unemployed individuals, and children living at home. Suspected food sources were mainly vegetarian, other miscellaneous foods, and animal-based food. Of the 3 499 biological samples collected, 1 820 of them was conducted a detection for norovirus, the overall detection rate of pathogenic bacteria was 22.89% (801/3 499), with detection rates of Salmonella and Escherichia coli at 19.23% (673/3 499) and 3.03% (106/ 3 499), respectively. The detection rate of norovirus was 4.12% (75/1 820). The detection rate of pathogenic bacteria in biological samples of the patients who consumed infant food, milk, and egg-based foods was higher, at 53.33% and 42.93%, respectively. In terms of detected pathogens, the highest detection rate of Salmonella was found in the biological samples of patients who consumed infant food, milk, and egg-based foods, the highest detection rate of Escherichia coli was found in the biological samples of patients who consumed milk, egg, and animal-based foods, while Vibrio parahaemolyticus and norovirus had higher detection rates in patients who consumed beverages and alcoholic drinks. Suspected food sources were often found in food services, retail or farmer products markets, and homemade food. Salmonella, Vibrio parahaemolyticus, and diarrheagenic Escherichia coli were detected more frequently from June to September, while norovirus was detected more frequently in winter and spring.ConclusionThe population aged between 0‒29 years in Wuhan is the key high-risk group for foodborne diseases. Salmonella, diarrheagenic Escherichia coli, and norovirus are the main pathogens causing foodborne diseases in Wuhan. Market supervision departments should focus on strengthening the regulation of infant food.