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Table 5 Number of outbreaks, cases and deaths by different ways of poisoning, Guangxi, South China, 2010–2016

From: Bacteria and poisonous plants were the primary causative hazards of foodborne disease outbreak: a seven-year survey from Guangxi, South China

Contributing factors No.(%) of outbreaks (n = 98) No.(%) of cases (n = 2446) No.(%) of deaths (n = 35) Case fatality rate (%)
Material contamination and deterioration 14 (10.14) 317 (9.47) 6 (13.04) 1.89
Equipment contamination 2 (1.45) 99 (2.96) 0 (0.00) 0.00
Handlers contaminating 2 (1.45) 118 (3.52) 0 (0.00) 0.00
Improper cooking 27 (19.57) 849 (25.36) 2 (4.35) 0.24
Cross contamination 20 (14.49) 747 (22.31) 0 (0.00) 0.00
Long preparation time 9 (6.52) 232 (6.93) 1 (2.17) 0.43
Ingesting poisonous food by mistake 45 (32.61) 573 (17.11) 35 (76.09) 6.11
Deliberate poisoning 1 (0.72) 2 (0.06) 1 (2.17) 50.00
Others a 18 (13.04) 411 (13.04) 1 (2.17) 0.24
  1. aOther sources of poisoning include using the contaminated water and the sources we cannot identify