2013—2018年佳木斯市食源性疾病暴发事件特征分析  

Analysis of Characteristics of Foodborne Disease Outbreaks in Jiamusi City from 2013 to 2018

作　　者：陆子春[1] 蒋一[1] 曾宏 LU Zi-chun;JIANG Yi;ZENG Hong(Jiamusi Center for Disease Control and Prevention,Jiamusi,Heilongjiang,154007,China)

机构地区：[1]佳木斯市疾病预防控制中心,黑龙江佳木斯154007 [2]辽宁省卫生健康服务中心,沈阳110005

出　　处：《中国初级卫生保健》2019年第11期72-75,共4页Chinese Primary Health Care

摘　　要：目的分析佳木斯市2013—2018年食源性疾病暴发事件的特征及危险因素,为防控食源性疾病暴发提供科学依据。方法通过食源性疾病事件监测系统获取相关数据,采用描述性和分析性流行病学方法对食源性疾病暴发事件本身涉及的时间、地区和人群等特征进行分析和讨论。结果2013—2018年佳木斯市共处置38起食源性疾病暴发事件,发病人数为313人,主要集中在30岁以下人群,6~8月份是食源性疾病高发月份,植物性食物引发爆发事件数最多,共16起(42.11%),涉及发病人数最多,共144例(46.01%),因加工不当引发的食源性疾病共12起(31.58%),涉及138人(44.09%),食源性疾病暴发事件主要集中在家庭,共18起(47.37%)。结论加强对集体食堂、餐饮行业的卫生监管,开展针对性的食品卫生知识宣传,提高公众的食品安全意识,引导公众正确识别有毒有害动植物,健康烹饪,科学饮食,从而大幅度降低食源性疾病暴发事件的发生。OBJECTIVE To analyze the characteristics and risk factors of foodborne disease outbreaks in Jdborne disease outbreaks.METHODS The relevant data were obtained through the foodborne disease event monitoring system,and the time,region,population and other characteristics of the event itself were analyzed and discussed by descriptive and analytical epidemiological methods.RESULTS 2013—2018 Jiamusi disposal of 38 foodborne disease outbroke,with 313 cases,mainly among people under age 30,6-in August was a high incidence of foodborne illness,plant-based foods trigger events,a total of 16(42.11%),the maximum number of involved in up to a to tal of 144 cases(46.01%),improper processing of foodborne disease caused by a total of 12(31.58%),involving 138 people(44.09%),foodborne outbreak mainly concentrated in the family,a total of 18(47.37%).CONCLUSION It needed to strengthen the collective can teen,catering industry health supervision;carry out targeted food hygiene publicity,improve public awareness of food safety,guide the public to correctly identify toxic and harmful animals and plants,healthy cooking,scientific diet,so as to significantly reduce the occurrence of foodborne disease outbreaks.

关 键 词：食源性疾病 暴发事件 流行特征 防控措施 佳木斯 

分 类 号：R155.3[医药卫生—营养与食品卫生学]