2014-2020年青岛市黄岛区食源性疾病暴发事件流行病学特征分析  

Analysis on epidemiological characteristics of food borne disease outbreaks, Huangdao district, Qingdao city,2014-2020

作　　者：常方媛 赵久飞 董建凤[2] 常学洪 CHANG Fang-yuan;ZHAO Jiu-fei;DONG Jian-feng;CHANG Xue-hong(Huangdao District Center for Disease Control and Prevention,Qingdao,Shandong,266400,China;不详)

机构地区：[1]青岛市黄岛区疾病预防控制中心,山东266400 [2]青岛市黄岛区人民医院

出　　处：《预防医学论坛》2022年第7期541-545,共5页Preventive Medicine Tribune

摘　　要：目的 分析2014-2020年青岛市黄岛区食源性疾病流行病学特点,探讨引起食源性疾病的相关食品、行为及环境等致病因素,为食源性疾病的防控和诊治提供科学依据。方法 对2014-2020年青岛市黄岛区上报的食源性疾病暴发事件,用描述性流行病学的方法对食源性疾病暴发事件进行统计分析。结果 2014-2020年青岛市黄岛区共报告食源性疾病事件52起,发病493例。25~64岁年龄段发病人数较高,占76.26%。不同年龄组间的罹患率差异有统计学意义(P<0.01),儿童及老年人的罹患率较高。流动人口为主要发病人群,占65.92%。流动人口和常居人口的罹患率差异有统计学意义(P<0.01)。7-9月为食源性疾病发病高峰期,占61.54%,其中8月份发生的事件最多,共18起。食源性疾病暴发的主要场所是餐饮单位(占42.31%)、集体食堂(占25.00%)。在食源性疾病各致病因素中由副溶血弧菌引起的事件最多,共19起(占36.54%)。食源性疾病各病原体检出率以副溶血弧菌最高(37.95%)。在明确病因的食物种类中,以海鲜及水产品引起的疾病最多为38.46%,其次是混合食品为25.00%。在各诱发因素中,食品加工不当引起的事件和患病人数最多,分别为23起(44.23%)和232例(47.06%)。结论 2014-2020年青岛市黄岛区报告的食源性疾病事件中以儿童及老年人的罹患率较高,7-9月为发病高峰期,暴发的主要场所是餐饮单位、集体食堂,由副溶血弧菌引起的食源性疾病事件最多。Objective To analyze the epidemiological characteristics of food-borne disease outbreaks in Huangdao district of Qingdao city during 2014-2020,and further explore the cause of food-borne diseases related to food, behavior, environment and other pathogenic factors, so as to provide scientific basis for prevention, control, diagnosis and treatment of food-borne diseases. Methods A descriptive epidemiological method was used to analyze the food-borne disease outbreaks reported in the monitoring system of Huangdao district in Qingdao city during 2014-2020. Results From 2014 to 2020,a total of 52 outbreaks of food-borne diseases were reported in Huangdao district of Qingdao city.There were 493 cases, and the number of patients aged 25-64 was the highest, accounting for 76.26%.There were significant differences in attack rates among different age groups(P<0.01).Children and the elderly had a higher prevalence.The floating population was the major morbidity population, with a population composition of 65.92%.There were significant differences in the attack rates between floating population and permanent population(P<0.01).The incidence of food borne diseases peaked from July to September(61.54%),and August was the month with the most outbreaks, with 18 in total.Food-borne diseases outbreaks frequently occurred in catering places(42.31%),and dining halls(25.00%).For all the food-borne diseases of pathogenic factors, 19 outbreaks(36.54%) were caused by Vibrio parahaemolyticus.The detection rate of pathogens in foodborne diseases was the highest in Vibrio parahaemolyticus(37.95%).For the confirmed etiology of food species, the disease caused by seafood and aquatic products was at most 38.46%,followed by mixed food with 25.00%.Among all the inducing factors, improper food processing caused the most incidents and diseases, with 23 cases(44.23%) and 232 cases(47.06%),respectively. Conclusion Among the food-borne disease events reported in Huangdao district of Qingdao city from 2014 to 2020,the attack rates of children and the

关 键 词：食源性疾病 餐饮卫生 副溶血弧菌 流行特征 病原体 

分 类 号：R155[医药卫生—营养与食品卫生学]