平顶山市食源性疾病事件流行特征及防控建议  

Epidemiological characteristics of food-borne diseases in Pingdingshan City and suggestions for prevention and control

作　　者：宋秋坤[1] 王慧晶[1] 王轶[1] 王孝文[1] 郭晏强[1] 李爱军[1] SONG Qiukun;WANG Huijing;WANG Yi;WANG Xiaowen;GUO Yanqiang;LI Aijun(Pingdingshan Center for Disease Control and Prevention,Pingdingshan,Henan 467000,China)

机构地区：[1]平顶山市疾病预防控制中心,河南平顶山467000

出　　处：《现代医药卫生》2020年第24期3958-3961,共4页Journal of Modern Medicine & Health

摘　　要：目的分析平顶山市2015-2019年食源性疾病事件流行特点及发生规律,为科学防控提供技术参考。方法收集食源性疾病事件监测系统上报的事件信息资料,采用描述性流行病方法分析事件发生的季节、场所、原因、致病因素等特点。结果2015-2019年共上报食源性疾病事件31起,呈逐年上升趋势,发病381例,罹患率19.14%,病死率0.52%。第三季度为高发期,其中8月最高,占35.48%。发生场所主要为家庭,发病患者数最多的为农村宴席。发病患者数小于10例的事件占64.52%。不明原因引起的事件和发病患者数最多,化学性中毒事件罹患率和病死率最高。亚硝酸盐、毒蕈、致病微生物为主要致病原因。误食误用和加工储备不当为主要已知致病因素。结论食源性疾病事件高发季节仍是夏秋季,应加强重点时节及场所的宣传教育工作,进一步加强培训和监督管理,提高事件应急处置能力和水平。Objective To analyze the epidemiological characteristics and occurrence patterns of foodborne disease events in Pingdingshan City from 2015 to 2019,and provide technical references for scientific prevention and control.Methods The incident information data reported by the foodborne disease incident monitoring system was collected,and the descriptive epidemiological method was used to analyze the characteristics of the season,place,cause,and pathogenic factors of the incident.Results A total of 31 food-borne disease incidents were reported from 2015 to 2019,showing an upward trend year by year.The incidence was 381,the attack rate was 19.14%,and the case fatality rate was 0.52%.The third quarter was a period of high incidence,of which August was the highest,accounting for 35.48%.The main place of occurrence was the family,and the rural banquets with the largest number of patients.64.52%of incidents had less than 10 patients.The number of patients with unexplained events and morbidity was the highest,and the attack rate and mortality rate of chemical poisoning events were the highest.nitrites,toadstools,and pathogenic microorganisms were the main causes of disease.Ingestion and misuse and improper processing and storage were the main known pathogenic factors.Conclusion The high incidence of food-borne disease incidents is still summer and autumn.Publicity and education in key seasons and places should be strengthened,training,supervision and management should be further strengthened,and emergency response capabilities and levels should be improved.

关 键 词：食源性疾病事件 流行特征 防控建议 健康教育 平顶山市 

分 类 号：R155.3[医药卫生—营养与食品卫生学]