2013-2016年济南市哨点医院食源性疾病病原体分布及流行特征调查  

Study on pathogen surveillance and epidemic characteristics of foodborne disease in sentinel hospital of Ji'nan from 2013 to 2016

作　　者：杨丽[1] 段德水[1] 钟庆[1] 孙婷[1] 董淑香[1] 李世凯[1] 刘守钦[1] 孙延斌[1] YANG Li;DUAN De-shui;ZHONG Qing;SUN Ting;DONG Shu-xiang;LI Shi-kai;LIU Shou-qin;SUN Yah-bin(Ji'nan Center for Disease Control and Prevention Food Safety Risk Monitoring,Ji'nan 250021 ,China)

机构地区：[1]济南市疾病预防控制中心食品安全风险监测所,山东济南250021

出　　处：《中华疾病控制杂志》2018年第3期282-286,共5页Chinese Journal of Disease Control & Prevention

摘　　要：目的了解济南市食源性疾病病原体分布特征,为防控食源性疾病提供依据。方法对济南市2013-2016年两家食源性疾病哨点医院上报采集的1 730例病例标本进行检测分析。结果食源性疾病致病原检出率为37.34%。其中,细菌感染检出率为19.31%,以肠集聚性大肠埃希菌(enteroaggregative escherichia col,EAEC)为主;诺如病毒感染检出率为14.05%,以GⅡ基因型感染为主;多重感染检出率为3.99%。不同年份(X^2=33.19,P<0.001)、不同性别(X^2=12.09,P=0.001)间病原检出率差异均有统计学意义。食源性疾病发病冬季以病毒感染为主,夏季以细菌感染为主。患者年龄分布以18~35岁年龄段(50.00%)为主。可疑暴露食品居前三位的分别为乳及乳制品(18.89%)、肉及肉制品(17.49%)和水产动物及其制品(13.62%)。多重感染的可疑暴露食品主要为肉及其制品(17.39%)和水产动物及其制品(17.39%)。结论夏秋季主要致病菌为EAEC,冬季以GⅡ基因型感染为主,提示应根据季节变化趋势,针对不同暴露人群和暴露食品,制定相适应的食源性疾病防控措施。Objective To understand pathogen characteristics of foodborne diseases in Ji’nan City from 2013 to2016,and to provide basis for prevention and control of foodborne diseases. Methods A total of 1 730 cases of specimens from two foodborne sentinel hospitals in Ji’nan City during 2013-2016 were collected and tested. Results The positive detection rate of foodborne diseases was 37. 34%. Among these,the positive rate of bacterial infection was 19. 31%,and the main bacterial pathogen was EAEC. The positive rate of virus infection was 14. 05%,and the main viral pathogen was GⅡ. Besides,the positive rate of multiple infections was 3. 99%. The detection rates of pathogens in years( χ^2= 33. 19,P < 0. 001) and genders( χ^2= 12. 09,P = 0. 001) were statistically different. Virus infection was mainly in winter and bacterial infection was mainly in summer. The age distribution of positive cases was the highest in 18-35 years age group,accounting for 50. 00%. The top three of suspected exposure foods were dairy products( accounting for 18. 89%),meat products( accounting for 17. 49%) and sea food( accounting for 13. 62). Suspected exposed foods causing multiple infections were mainly meat products( 17. 39%) and sea food( 17. 39%). Conclusions The main pathogens of them were EAEC in summer and autumn and norovirus GII was in winter. These results suggested that the appropriate foodborne disease prevention and control measures should be developed based on different seasons and pathogenic factors,according to different characteristics of exposed people and exposed food.

关 键 词：病原 人群监测 流行病学 

分 类 号：R155[医药卫生—营养与食品卫生学] R181[医药卫生—公共卫生与预防医学]