Situation analysis of food poisoning (except food poisoning from mushrooms) in Thailand, 2013-2017

Abstract

Introduction: Incidence of food poisoning remained very high in Thailand. This report aims to determine situation and epidemiologic characteristics of food poisoning in Thailand during 2013-2017. This study does not include food poisoning caused by mushrooms because it is a separate disease code.
Methods: A cross-sectional study was conducted by reviewing food poisoning data from the disease surveillance system (506 reporting system: R506), investigation reports, and event-based surveillance from the Bureau of Epidemiology. Infectious agents relating to food poisoning during the study period were reviewed from the R506.
Results: The annual trend of food poisoning during 2013-2017 was fluctuated, with the highest incidence in 2016 (211.8/100,000) and lowest in 2017 (167.1/100,000). Only 3 deaths were reported in 2016 by the R506 but the annual no. of deaths reported in the event-based surveillance were 6-23 with a median of 13. The food poisoning rate was high in young and school-aged children, which corresponded to high reported outbreak in May and June (school starts) and during November to January each year. The highest rate of food poisoning was reported in the north-eastern region, followed by the northern, central and southern regions. The etiologies of food poisoning were not identified in nearly all of the food poisoning cases in the R506 due to no laboratory examination. Of those with known etiologies, Vibrio parahaemolyticus was the pathogen most identified, followed by Salmonella spp., Staphylococcus spp. and Clostridium perfringens. In event-based surveillance system, the causes of food poisoning were not identified in about 45.8% of outbreak. Of those with known causes, infectious agents were the main causes. Of the infectious agents, each year either bacteria or virus alternately predominated. Steamed chicken with rice and raw beef salad were the most suspected outbreak source. Food poisoning outbreaks were mostly reported from schools or homes each year.
Conclusion: Prevention and control of food poisoning should include measures for children, both in schools and communities. The north-eastern region of Thailand should be the target for prevention and control programs. Data from event-based surveillance such as epidemiologic characteristics of the deceased and causes of disease should also be included in the R506.