Epidemiology of foodborne disease outbreaks caused by Vibrio parahaemolyticus during 2010–2014 in Zhejiang Province, China. (July 2017)

• Record Type: Journal Article
• Authors: Chen, Jiang; Zhang, Ronghua; Qi, Xiaojuan; Zhou, Biao; Wang, Jikai; Chen, Ying; Zhang, Hexiang
• Is Part Of: Food control. Volume 77(2017:Jul.)
• Page Start: 110
• Page End: 115
• Publication Date: 2017-07
• Subjects: Vibrio parahaemolyticus -- Foodborne disease -- Outbreaks -- Epidemiology -- Humans; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2017.02.004
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Vibrio parahaemolyticus is one of the most commonly reported species causing foodborne diseases in China, to gain understanding of epidemiology characteristics of V. parahaemolyticus outbreaks in Zhejiang Province, China, we summarized data on V. parahaemolyticus outbreaks from 2010 to 2014 in Zhejiang Province reported to China National Foodborne Diseases Surveillance Network. A food item was implicated if V. parahaemolyticus was isolated from food or based on epidemiologic evidence. From 2010 to 2014, 71 outbreaks due to V. parahaemolyticus were reported, resulting in 933 illnesses and 117 hospitalizations without death. The median annual incidence rate of confirmed V. parahaemolyticus outbreaks reported was 2.75 per million population (rang, 1.11–5.60). About 90.1% (64/71) of outbreaks caused by V. parahaemolyticus occurred during May and October. Aquatic products (27 outbreaks, 38.0%), meat and meat products (9 outbreaks, 12.7%), plant-based foods (6 outbreaks, 8.4%), mixed foods (5 outbreaks, 7.0%) were the most commonly implicated foods. Outbreaks most frequently occurred in restaurants (50.7%), private residents (21.1%), and cafeteria (12.7%). Cross contamination (39.4%), improper cooking (21.1%), improper storage (16.9%) were main reasons. To prevent V. parahaemolyticus outbreaks caused by cross contamination, improper cooking and improper storage in high-temperature seasons, regulations for seafood safety from the production stage to the consumption stage should be strengthened. Highlights: We conducted the epidemiology characteristics of Vibrio parahaemolyticus outbreaks. 90.1% (64/71) of outbreaks caused by Vibrio parahaemolyticus occurred during May and October. Compared to other food, seafood is the main cause of Vibrio parahaemolyticus disease. Cross contamination, improper cooking, and improper storage were main reasons.