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Table 6 Number of cases and deaths by different Causative hazard, 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

Causative hazard

No.(%) of cases

No.(%) of deaths

Bacteria

2123 (63.41)

6 (13.04)

Burkholderia gladioli

11 (0.33)

6 (13.04)

Salmonella

735 (21.95)

0 (0.00)

Vibrio para haemolyticus

375 (11.20)

0 (0.00)

Staphylococcus aureus

128 (3.82)

0 (0.00)

Bacillus cereus

113 (3.38)

0 (0.00)

Pathogenic E.coli

108 (3.23)

0 (0.00)

Shigella

81 (2.42)

0 (0.00)

Enteroadhesive E.Coli

25 (0.75)

0 (0.00)

Mixed bacteria mentioned above

284 (8.48)

0 (0.00)

Others

263 (7.86)

0 (0.00)

Chemical agents

131 (3.91)

8 (17.39)

Fluoroacetamide

2 (0.06)

2 (4.35)

Tetramine

7 (0.21)

2 (4.35)

Sulfur dioxide and dehydroacetic acid

83 (2.48)

0 (0.00)

Nitrite

18 (0.54)

0 (0.00)

Others

21 (0.63)

4 (8.70)

Toxic insects/food products

15 (0.45)

3 (6.52)

Toxic honey

11 (0.33)

2 (4.35)

Mylabris cichorii

4 (0.12)

1 (2.17)

Poisonous plants

711 (21.24)

26 (56.52)

Toxic mushroom

52 (1.55)

5 (10.87)

Cassava

8 (0.24)

2 (4.35)

Tung oil fruit or tung oil

315 (9.41)

0 (0.00)

Dwarf bean

136 (4.06)

0 (0.00)

Castor seed

21 (0.63)

0 (0.00)

Gelsemium elegans

112 (3.35)

17 (36.96)

Others

67 (2.00)

2 (4.35)

Factors unconfirmed

368 (10.99)

3 (6.52)

  1. Abbreviation: E.coli Escherichia coli