黑龙江省2014—2018年食源性疾病暴发事件监测结果分析  

Surveillance results for foodborne disease outbreaks from 2014 to 2018 in Heilongjiang

作　　者：刘忠卫[1] 高飞[1] 张剑峰[1] 李敬晶 LIU Zhong-wei;GAO Fei;ZHANG Jian-feng;LI Jing-jing(Heilongjiang Provincial Center for Disease Control and Prevention,Harbin,Heilongjiang 150036,China)

机构地区：[1]黑龙江省疾病预防控制中心,黑龙江哈尔滨150036

出　　处：《中国公共卫生管理》2020年第3期392-396,共5页Chinese Journal of Public Health Management

基　　金：食品安全社会共治信息技术研究与应用示范项目(2017YFC1601904)。

摘　　要：目的分析黑龙江省食源性疾病暴发事件特点,为制定食源性疾病防控策略提供依据。方法通过食源性疾病暴发事件监测系统收集黑龙江省13地市上报的食源性疾病暴发事件信息,采用描述流行病学方法分析。结果2014—2018年黑龙江省共计报告食源性疾病暴发事件272起,发病2621人,死亡9人。植物类食品引起的事件数、发病人数构成比分别为48.2%、49.6%,其中菜豆引起的事件数、发病人数构成比分别为27.6%、28.5%。不明致病因素事件数构成比为43.0%。结论植物类食品是黑龙江省食源性疾病暴发事件最主要的原因食品,以菜豆为主,有毒植物及其毒素是最主要的致病因素,以菜豆(皂苷及其红细胞凝集素)为主。不明致病因素暴发事件构成比大,应当提高基层疾病预防控制机构的流行病学调查和实验室检测能力。Objective To analyze the characteristics of the outbreaks of foodborne diseases in Heilongjiang and provide basis for formulating foodborne disease control strategies.Methods Descriptive epidemiology was used to analyze the reported information of foodborne disease outbreaks of 13 cities in Heilongjiang through the Foodborne Disease Outbreak Surveillance System.Results During 2014 and 2018 in Heilongjiang,a total of 272 foodborne disease outbreaks were reported,2621 were illnesses and 9 were deaths.The proportion of outbreaks and illnesses caused by plant foods were 48.2%and 49.6%,among which the proportion of outbreaks and illnesses caused by kidney beans were 27.6%and 28.5%respectively.The proportion of the number of unknown pathogenic factors was 43.0%.Conclusions Plant food is the main implicated food,in which kidney beans are the main cause.Poisonous plants and their toxins are the most important pathogenic factors,mainly kidney beans(saponin,hemagglutinin).Outbreaks caused by unknown pathogenic factors account for a large proportion.It’s necessary to improve the epidemiological investigation and laboratory testing ability of primary disease control institutions.

关 键 词：食源性疾病 暴发 监测 原因食品 致病因素 

分 类 号：R155.5[医药卫生—营养与食品卫生学]