Table 1. Foodborne disease outbreaks, cases, hospitalizations, and deaths by pathogenic factors in catering service facilities, China, 2010–2020.

Pathogenic Factor	Outbreak	Proportion (%)	Case	Proportion (%)	Hospitalization	Proportion (%)	Death	Proportion (%)
Pathogenic organism
Vibrio parahaemolyticus	1,638	8.94	26,180	12.66	5,749	8.39	2	1.00
Salmonella spp.	1,118	6.10	25,248	12.21	12,027	17.54	5	2.49
Staphylococcus aureus	577	3.15	9,092	4.40	3,715	5.42	2	1.00
Bacillus cereus	347	1.89	7,432	3.60	2,585	3.77	1	0.50
Escherichia coli	308	1.68	6,842	3.31	2,468	3.60	1	0.50
Others	895	4.88	19,253	9.31	5,626	8.21	10	4.98
Toxic animals and plants	1,816	9.91	22,615	10.94	8,142	11.88	49	24.38
Poisonous mushrooms	1,463	7.98	8,083	3.91	4,196	6.12	46	22.89
Chemicals	616	3.36	7,564	3.66	5,076	7.40	63	31.34
Mycotoxin	5	0.03	103	0.05	46	0.07	1	0.50
Parasite	11	0.06	125	0.06	10	0.01	0	0.00
Other factors	1	0.01	2	0.00	0	0.00	0	0.00
Unknown reasons	9,536	52.02	74,179	35.88	18,921	27.60	21	10.45
Total	18,331	100.00	206,718	100.00	68,561	100.00	201	100.00