Vibrio and Salmonella are the most sensitive bacterial pathogens linked to outbreaks in food service establishments, according to a decade of incident knowledge in China.
From 2010 to 2020, Chinese food service institutions reported 18,331 outbreaks, 206,718 illnesses, 68,561 hospitalizations, and 201 deaths.
There were 5,607 outbreaks in restaurants, 2,876 outbreaks in street vendors and 2,560 in workers’ canteens. Rural banquets and street vendors were linked to 64 and 34 deaths, respectively. Data are from the Foodborne Disease Outbreak Surveillance System (FDOSS).
The median number of patients according to the outbreak 15, with a median of 3 hospitalizations depending on the event, according to the study published in the journal China CDC Weekly.
Previous studies have shown that insufficient time and temperature control, poor kitchen hygiene, and the presence of inflamed food handlers in food service institutions contribute to foodborne illness.
The number of outbreaks and cases increased from 2010 to 2018, with a peak of 3610 outbreaks and 31,230 cases in 2018. A low in 2020 could be similar to the COVID-19 pandemic and control measures, according to the study.
Pathogenic microorganisms were the main cause of epidemics in the southern, northwestern, eastern, central and northern regions of China, while toxic animals, plants and fungi were the main cause in the northeastern and southwestern regions.
Chemical incidents resulted in peak fatalities in the northeastern, northwestern, central and northern regions. While toxic animals and plants were the leading cause of death in the southern and eastern regions, poisonous mushrooms accounted for mortality rates in the southwest region.
The pathogens accounted for 4,883 outbreaks, 94,047 cases, 32,170 hospitalizations and 21 deaths. Poisonous animals, plants and fungi were to blame for 3,279 outbreaks, 30,698 cases, 12,338 hospitalizations and 95 deaths. The cause of more than 18,500 outbreaks with 21 deaths is unknown.
Chemicals, such as methanol and nitrite, caused 63 deaths. Vibrio parahaemolyticus, Salmonella and Staphylococcus aureus were the maximum non-unusual pathogens, resulting in 3,333 outbreaks, 60,520 cases, 21,491 hospitalizations and nine deaths.
Aquatic and vegetable MeatArray were linked to 2,724, 1,595 and 1,571 outbreaks, respectively, between 2010 and 2020.
Outbreaks by cause
The main reasons for outbreaks in restaurants were processing, accidental ingestion and cross-contamination. The main reasons among street vendors were accidental ingestion, garage, and treatment. Staff canteens have experienced outbreaks primarily due to undercooking, accidental ingestion, and treatment.
Despite the presence of food protection control systems in many eating places and cafeterias, implementation has not been effective, the researchers said. Control measures come with public education about foodborne illness at those sites and regular food protection education for workers and managers of eating places.
Aquatic products infected with Vibrio parahaemolyticus in rural restaurants and banquets, as well as lectins in kidney beans in canteens, have been major participants in outbreaks in catering operations.
“Due to the conversion of behavior into food and the hectic nature of modern life, an increasing number of other people have chosen to dine in catering institutions in recent years. A variety of food protection hazards have been documented in food service institutions, such as restaurants, in addition to those related to food ingredients, handling practices, garage, and transportation. These hazards can contribute to foodborne illness outbreaks.
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