2010—2020年云南省学校食源性疾病暴发事件流行病学分析  

Epidemiological analysis of foodborne disease outbreaks in schools in Yunnan Province,2010-2020

作　　者：苏玮玮[1] 杨彦玲[1] 董海燕[1] 万青青[1] 赵江[1] 陈留萍[1] 张强[1] 朱晓 刘志涛[1] SU Wei-wei;YANG Yan-ling;DONG Hai-yan;WAN Qing-qing;ZHAO Jiang;CHEN Liu-ping;ZHANG Qiang;ZHU Xiao;LIU Zhi-tao(Institute of Nutrition and Food Hygiene,Yunnan Provincial Center for Disease Control and Prevention,Kunming,Yunnan 650022,China)

机构地区：[1]云南省疾病预防控制中心营养与食品卫生所,云南昆明650022

出　　处：《实用预防医学》2022年第9期1035-1038,共4页Practical Preventive Medicine

摘　　要：目的了解云南省学校食源性疾病暴发事件流行病学特征和趋势。方法收集2010—2020年云南省各地报告的学校食源性疾病暴发资料,并进行描述性流行病学分析。结果2010—2020年共发生学校食源性疾病暴发260起,发病6600人,死亡2人,总体呈下降趋势。学校食源性疾病暴发高峰期为第二、四季度,占总起数的66.54%(173/260);暴发场所多发生在小学,占总起数的58.08%(151/260)。报告明确或可疑致病因子的185起事件中由微生物或可疑微生物引起的占40.00%(74/185),毒素引起的占46.49%(86/185);明确致病因子的118起暴发事件中,60.17%(71/118)是由4种致病因子引起的,其中蓖麻毒素导致的最多,达22起(18.64%),发病人数428人,其次是蜡样芽孢杆菌20起(16.95%),原因食品被归因为一类食品植物类,主要是大米、三明治、面包。导致暴发污染环节最多的是生产加工环节(50.77%,132/260)。结论关注学校食源性疾病暴发事件流行特征,在学生开学季时,加强对小学食堂植物类食品的生产加工环节管理和监督。微生物、毒素感染是学校食源性疾病主要的致病因素,且原因查明率低,进一步强化医疗机构食源性疾病微生物、毒素检测能力,提高原因查明率,最大限度地降低学校食源性疾病的发病率。Objective To understand the epidemiological features and trends of foodborne disease outbreaks in schools in Yunnan Province.Methods We collected the data regarding reported foodborne disease outbreaks in schools in Yunnan Province between 2010 and 2020,and performed descriptive epidemiological analysis.Results A total of 260 foodborne disease outbreaks occurred in schools from 2010 to 2020,involving 6,600 cases and 2 deaths.The overall trend was downward.The foodborne disease outbreaks in schools peaked in the second and fourth quarters,accounting for 66.54%(173/260)of the total number of outbreaks.Most of the outbreaks occurred in primary schools,accounting for 58.08%(151/260).Of the 185 incidents with definite or suspected pathogenic factors,40.00%(74/185)were caused by microorganisms or suspected microorganisms,while 46.49%(86/185)were induced by toxins.Among 118 outbreaks with definite pathogenic factors,60.17%(71/118)were caused by four pathogenic factors,of which ricin was the most common,involving 22(18.64%)outbreaks and 428 cases,followed by 20(16.95%)cases resulted from Bacillus cerus.Food leading to the outbreaks was classified as a kind of food plant,mainly including rice,sandwich and bread.The most polluted links leading to the outbreaks were production and processing links(50.77%,132/260).Conclusion We should pay attention to the epidemic characteristics of foodborne disease outbreaks in schools,and enhance the management and supervision of production and processing of plant food in primary school canteens during the school enrollment season.Infection of microorganisms and toxins is the main pathogenic factor of foodborne diseases in schools,and the cause detection rate is low.It is necessary to further strengthen the detection ability of microorganisms and toxins of foodborne diseases in medical institutions,improve the cause detection rate,and minimize the incidence rate of foodborne diseases in schools.

关 键 词：学校 食源性疾病 食物中毒 暴发 流行病学分析 

分 类 号：R155.3[医药卫生—营养与食品卫生学]