餐桌环节人感染4种人畜共患病原菌危险因素调查分析  

Investigation and analysis on infection risk factors of four kinds of zoonotic pathoens in dining table link

作　　者：王涛[1] 蔡扩军[1] 李爱巧[1] 蒲敬伟[2] 徐敏[1] 陈国利[3] 陈发喜[1] 马卫平[1] 王文秀[1] 

机构地区：[1]乌鲁木齐市动物疾病控制与诊断中心,新疆830063 [2]新疆生产建设兵团第十二师畜牧兽医工作站 [3]乌鲁木齐市疾病预防控制中心

出　　处：《医学动物防制》2017年第5期542-544,共3页Journal of Medical Pest Control

基　　金：新疆维吾尔自治区青年科技创新人才培养工程(qn2015jc058);乌鲁木齐市科技局现代服务业促进计划项目(Y141310002);兵团现代农业科技攻关与成果转化计划项目(2015AC026)

摘　　要：目的了解在畜禽肉供应链中餐桌环节人感染大肠杆菌O157∶H7、沙门氏菌、单核细胞增生李斯特氏菌、布鲁氏菌4种人畜共患病原菌危险因素。方法随机抽取乌鲁木齐市8个区县不同职业、不同年龄、不同性别的585名消费者进行问卷调查,用logistic回归进行危险因素分析。结果多因素logistic回归分析结果显示,生熟刀具、案板不分开OR=5.067(95%CI:1.693~20.739),吃未熟透的肉OR=0.457(95%CI:0.034~0.650),手有伤口切生肉OR=0.496(95%CI:0.258~0.954),对4种细菌病不了解OR=0.087(95%CI:0.027~1.278),是感染4种人畜共患病原菌的危险因素。结论建议加强人畜共患病的宣传教育,改变人们的不良行为,有效控制4种人畜共患病的人间发病率。Objective To study infection risk factors for four kinds of zoonotic pathoens of E colid O157：H7, Salmonella, Listeria monocytogenes, and Brucella in livestock and poultry meat in dining table link. Methods 585 consumers of different careers, ages and genders were randomly sampled for questionnaire survey in eight counties of Urumqi. Results Multivariate logis- tic regression analysis showed that do not distinguish the knives and chopping board of raw meats and other foods OR = 5. 067 （95 % CI： 1. 693 - 20. 739）, eat inadequately cooked meat OR = 0. 457 （95 % CI： 0. 034 ~ 0. 650） , cut raw meat with small cut on hand OR = 0. 496 （95 % CI： O. 258 - 0. 954） , lack of knowledge of prevention and control of four kinds of zoonotic pathogens OR = 0. 087 （95 % CI： O. 027 - 1. 278） were risk factors for four kinds of zoonotic pathogens. Conclusion The publicity and education of zoonosis should be strengthened, and the people＇s bad behavior should be changed to prevent and control the human incidence of four kinds of zoonosis.

关 键 词：餐桌环节 畜禽肉 人畜共患病原菌 危险因素 LOGISTIC回归分析 

分 类 号：R155.31[医药卫生—营养与食品卫生学]