Xinhua News Agency, Beijing, December 13 (Reporter Dong Ruifeng) Cao Xuetao, deputy director of the National Health Commission, said on the 12th that China's food safety governance work has made positive progress, compared with the "13th Five-Year Plan" period, the number of foodborne disease outbreaks decreased by 11%.
At the main event of the National Health Commission during the Food Safety Publicity Week held on the same day, Cao Xuetao introduced that China has implemented a national food safety risk monitoring plan, drawing national food safety risk maps in different regions and different risk categories according to the incidence and evolution trend of foodborne diseases, and guiding all localities to release risk early warning information in a timely manner to remind the public to purchase and store food reasonably.
Foodborne illness, commonly known as food poisoning, is one of the most important public health problems worldwide. In order to strengthen risk early warning, the National Health Commission has established three monitoring systems in recent years: foodborne disease case surveillance, foodborne disease outbreak surveillance, and the national foodborne disease molecular traceability network.
According to Li Ning, director of the National Center for Food Safety Risk Assessment, the monitoring system shows that a total of 4 foodborne disease outbreaks were reported across the country from 2010 to 2022More than 60,000 cases, mainly in homes and food service establishments. Among them, the outbreak of foodborne diseases in the household is mainly caused by accidental ingestion of wild poisonous mushrooms and contamination by pathogenic bacteria. Catering service establishments should focus on the prevention and control of bacterial foodborne diseases.
Li Ning said that the risk of foodborne diseases will be reduced when the temperature drops in winter, but some pathogenic bacteria, poisonous animals and plants poisoning still cannot be ignored. As the New Year's Day and Spring Festival are approaching, it is necessary to take special precautions against the spoilage of food raw materials and semi-finished products caused by too much shopping and overstuffed refrigerators or inability to put them down.
The main event of the National Health Commission of the Food Safety Publicity Week with the theme of "Shang Jian, Chongxin and Responsibility, Work Together to Protect Food Safety", also arranged theme lectures, expert interviews and other links, and issued food safety and foodborne disease risk tips, and put forward a reasonable diet initiative to the whole society. (ENDS).