Food safety risk assessment and risk rating study for foodborne disease at major events

ObjectiveBased on the food categories, risk types and statistical and characteristic analysis of risk factors of foodborne diseases incidents that occurred in China in previous years, rating method of food safety risk assessment in major events were researched in order to provide theory guidance for scientific prevention and control system.MethodsCombining data of foodborne diseases in China from 2002 to 2017, the probability of occurrence of risk factors and the severity of risk outcomes were statistically analyzed, and food safety risk rating in major events was carry out according to Australia and New Zealand risk assessment method.ResultsFoodborne diseases involving high risk food categories and the proportion of occurrence were mainly vegetables and their products (29%), meat and meat products (26%), aquatic and its products (17%), grains and their products (10%), fungi and its products (8%). Microbial poisoning were the main factor of foodborne disease incidents. The number of chemical poisoning incidents and the number of deaths showed a significant decline year by year. Ingestion of poisonous animals, plants and poisonous mushrooms had become the main cause of deaths. The risk assessment of 34 risk factors was basically concentrated on extremely serious risk (level E), high risk (level H) and medium risk (level M), accounting for 56%, 21% and 23% of the 34 risk factors, respectively. The risk of bacterial incidents was mostly at a very serious risk level (level E), viruses and mycotoxins were at a high risk level (level H), and parasites were at a medium risk level (level M). In addition to clenbuterol poisoning, histamine poisoning and germinating potato poisoning, nitrite poisoning, poisonous plants and animals, and poisonous mushrooms belonged to the extremely serious risk level (level E).ConclusionThe overall risk of foodborne diseases in major events is relatively high. It is recommended that relevant departments combine the result of risk food and factor assessment and classification to carry out monitoring, prevention and control in key point such as procurement and storage, heating and sterilization, cross-contamination and personnel health.