Epidemiology of foodborne diseases caused by Salmonella in Zhejiang Province, China, between 2010 and 2021

ObjectiveSalmonella infection is a common cause of bacterial foodborne diseases (FBDs) globally. In this study, we aimed to explore the epidemiological and etiological characteristics of Salmonella infection from 2012-2021 in Zhejiang Province, China. MethodsDescriptive statistical methods were used to analyze the data reported by the Centers for Disease Control and Prevention at all levels in Zhejiang Province through the China National Foodborne Diseases Surveillance Network from 2012-2021. ResultsA total of 11,269 Salmonella cases were reported, with an average positive rate of 3.65%, including 1,614 hospitalizations. A significant seasonal trend was observed for Salmonella cases, with the highest rate over the summer period, peaking from May to October, accounting for 77.96%. The results indicated a higher positive rate among respondents aged 0-4 years, especially for the scattered children (P < 0.05). The highest number of Salmonella infections were caused due to contaminated fruit and fruit products. Households (54.69%) had the most common exposure settings. Serotypes analysis revealed that Salmonella typhimurium (36.07%), Salmonella enteritidis (15.17%), and Salmonella london (6.05%) were the dominant strains among the 173 serotypes. Diarrhea, abdominal pain, fever, nausea, and vomiting were the main symptoms of these serotypes. ConclusionsFBDs caused by Salmonella are important issues for public health in Zhejiang Province, and there is a need to focus on the epidemiological and etiological characteristics to control Salmonella infections.

Automated summary

This study aimed to explore the epidemiological and etiological characteristics of Salmonella infection in Zhejiang Province, China from 2012-2021. The study found that Salmonella infections were most common during the summer, with a higher rate among children aged 0-4 years. Contaminated fruit and fruit products were the main cause of infections. Diarrhea, abdominal pain, fever, nausea, and vomiting were the main symptoms. The results of this study are important for controlling Salmonella infections.