1998-2002年美国食源性疾病暴发监测  

Surveillance for Food-Borne Disease Outbreaks-United States:1998-2002

作　　者：徐进[1] 付萍[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100021

出　　处：《中国食品卫生杂志》2009年第5期446-449,共4页Chinese Journal of Food Hygiene

摘　　要：1998-2002年美国每年报告食源性疾病暴发在1243～1417起之间,平均每年1329起,共报告食源性疾病暴发6647起,患者128370例。其中病原明确的暴发为2167起,病例数为68981人。在病原明确的暴发及病例中,细菌性致病菌引起的暴发起数占55%,病例数占55%;病毒引起的暴发起数占33%,病例数占41%,病原以诺若病毒为主。化学因素导致的暴发起数占10%,病例数占2%。寄生虫导致的暴发起数占1%,病例数占1%。在细菌性致病菌引起的暴发中,沙门菌、大肠埃希氏菌、产气荚膜梭菌和金黄色葡萄球菌是主要的病原。During 1998-2002,the annual number of reported outbreaks ranged from 1？243 to 1？417 . The average annual number of outbreaks reported during this period was 1？329 . A total of 6？647 outbreaks of foodborne disease were reported in United States. These outbreaks caused a reported 128？370 persons to become ill. Among 2？167 outbreaks for which the etiology was determined,bacterial pathogens caused the largest percentage of outbreaks （55%） and the largest percentage of cases （55%）. Viral pathogens,predominantly norovirus, caused 33% of outbreaks and 41% of cases. Chemical agents caused 10% of outbreaks and 2% of cases, and parasites caused 1% of outbreaks and 1% of cases. Among bacterial pathogens, Salmonella, Escherichiacoli, Clostridium perfringens, Staphylococcus aureus are the main pathogens to cause outbreaks.

关 键 词：食源性疾病 暴发 美国 

分 类 号：R155.5[医药卫生—营养与食品卫生学]