Epidemiological Characteristics of Foodborne Disease Outbreaks in a Hospital: A 5-Year Retrospective Study

Yang Yang,1,* Fang-Rong Xu,2,* Yi-Bo Zhou,3,* Li-Qing Hu,1 Wei Lu,1 Su-Hua Zhang,1 Han Hu,1 Xin-Er Huang1 1Department of Prevention and Health Care, Affiliated Jinhua Hospital, Zhejiang University School of Medicine, Jinhua, Zhejiang, 321000, People’s Republic of China; 2Department of Clinical Nutrition, Affiliated Jinhua Hospital, Zhejiang University School of Medicine, Jinhua, Zhejiang, 321000, People’s Republic of China; 3Department of Ultrasound Medicine, Affiliated Jinhua Hospital, Zhejiang University School of Medicine, Jinhua, Zhejiang, 321000, People’s Republic of China*These authors contributed equally to this workCorrespondence: Yang Yang, Department of Prevention and Health Care, Affiliated Jinhua Hospital, Zhejiang University School of Medicine, Jinhua, Zhejiang, 321000, People’s Republic of China, Email [email protected]: Foodborne disease outbreaks (FBDOs) pose a significant threat to public health globally, leading to substantial morbidity, mortality, and economic losses. However, the underlying causes and impacts of FBDOs often remain underexplored in specific regions, limiting the effectiveness of targeted prevention strategies.Methods: This study aimed to investigate the epidemiological characteristics, causes, and economic burden of FBDOs in Jinhua city, Zhejiang province, China, between 2018 and 2022. Data were collected from the national surveillance system, encompassing 63 FBDOs with 305 cases. FBD cases were defined as patients with diarrhea, vomiting, or toxic symptoms suspected to be caused by food consumption, with outbreaks referring to incidents where two or more individuals presented similar symptoms after consuming the same food. Descriptive statistics were used to analyze numerical and categorical variables, focusing on outbreak sources, pathogenic factors, and economic consequences.Results: Data analysis revealed that catering services were the most common source of FBDOs, likely due to the widespread consumption of prepared meals and potential lapses in hygiene. Approximately 50% of the outbreaks were linked to unidentified pathogens. The reported microorganisms, including Norovirus, Nontyphoidal Salmonella, and Vibrio parahaemolyticus, were among the target pathogens of the national surveillance system and are also recognized as common causes of FBDOs globally. Among the identified causes, Mushroom toxin (19.05%) was the leading factor, followed by Norovirus (12.70%) and Nontyphoidal Salmonella (6.35%). Norovirus caused the highest number of cases (52). The total economic burden of FBDOs was estimated at 228,078.74 yuan, with a median cost of 648.29 yuan per case. Two fatalities were attributed to wood ear and nitrite consumption.Discussion: The findings highlight high-risk foods and vulnerable populations, underscoring the significant public health and economic impacts of FBDOs. To address these challenges, enhanced surveillance systems, the establishment of regional laboratory centers, and the application of new diagnostic technologies are crucial. Collaborative efforts among governments, the food industry, and consumers are essential to strengthening food safety and reducing the burden of foodborne diseases.Keywords: foodborne disease outbreaks, epidemiology, economic burden, food safety, risk factors, pathogenic factors