Table 2. Multidimensional analysis of settings, pathogenic factors, and food sources in foodborne disease outbreaks at catering service facilities in China, 2010–2020.

Settings	Pathogenic factor	Suspicious food	Outbreak	Case	Hospitalization	Death
Restaurant	Vibrio parahaemolyticus	Aquatic products	342	5,345	1,582	0
	Poisonous mushrooms	Mushrooms	175	1,107	550	0
	Salmonella spp.	Meat products	93	2,345	1,365	0
	Bean poisoning	Phaseolus vulgaris	87	718	231	0
Staff canteen	Bean poisoning	Phaseolus vulgaris	725	9,739	2,812	0
	Poisonous mushrooms	Mushrooms	249	1,783	899	15
Street vendor	Poisonous mushrooms	Mushrooms	622	2,322	1,118	10
	Bean poisoning	Phaseolus vulgaris	75	415	123	0
	Nitrite	Meat products	54	320	245	3
	Salmonella spp.	Egg foods	54	269	196	0
Farmers market	Poisonous mushrooms	Mushrooms	256	995	559	6
Rural banquet	Vibrio parahaemolyticus	Aquatic products	110	2,062	387	0
	Salmonella spp.	Meat products	101	3,603	2,482	2
	Poisonous mushrooms	Mushrooms	58	1,240	789	9
School canteen	Bean poisoning	Phaseolus vulgaris	73	1,931	712	0
	Bacillus cereus	Flour and rice products	51	1,489	751	0
Fast food store	Salmonella spp.	Cakes and pastries	58	1,035	525	0