[Foodborne disease outbreaks in China from 2011 to 2020].

OBJECTIVE: To analyze the epidemiological characteristics of foodborne disease outbreaks in China and to provide references for formulating prevention strategies of foodborne diseases in China. METHODS: Collect the monitoring data reported in China's foodborne disease outbreak monitoring system from 2011 to 2020, and calculate relevant indicators. RESULTS: During 2011 and 2020 in 30 provinces(autonomous region, municipality), a total of 35 806 foodborne disease outbreaks were reported, which caused 266 968 illnesses. The western region had the largest number of reported incidents and the largest number of patients, Yunnan Province had the largest percentage of outbreaks(17.7%) and the largest percentage of cases(15.81%). Poisonous mushrooms and microorganisms are the main pathogenic factors. Poisonous mushrooms caused the largest percentage of foodborne disease outbreaks, accounting for 29.09% of the total. Microorganisms caused the largest percentage of cases, accounting for 35.69% of the total. Salmonella and Vibrio parahaemolyticus are the main pathogens. Catering service units were the main places of foodborne disease outbreaks, responsible for the largest percentage of outbreaks(49.31%) and cases(70.59%). CONCLUSION: From 2011 to 2020, the number of reported incidents and the number of patients in foodborne disease outbreaks in China showed an upward trend.