2014—2020年常州市食源性疾病暴发事件流行病学特征分析  

Epidemiological characteristics of foodborne disease outbreaks in Changzhou City from 2014 to 2020

作　　者：盛军利[1] 胡飞飞[1] 周颖 范萍[1] SHENG Jun-li;HU Fei-fei;ZHOU Ying;FAN Ping(Changzhou Center for Disease Control and Prevention,Changzhou 213000,Jiangsu Province,China)

机构地区：[1]常州市疾病预防控制中心,江苏常州213000

出　　处：《职业卫生与病伤》2023年第1期47-51,共5页Occupational Health and Damage

基　　金：江苏省预防医学科研课题(项目编号:Y2015015)。

摘　　要：目的 分析常州市食源性疾病暴发事件的流行病学特征,并据此制定合理的防治对策和措施。方法 收集2014—2020年常州市食源性疾病暴发事件监测数据,对数据进行描述性流行病学分析。率之间的比较采用χ^(2)检验,以P<0.05为差异有统计学意义。结果 2014—2020年常州市共调查处置食源性疾病暴发事件50起,发病847例,总罹患率为7.6%。3季度为发病高峰,共报告25起,占事件总数的50.0%。责任单位主要为酒店/饭店,占事件总数的56.0%。在查明原因的事件中,问题食品主要为动物类食品,占事件总数的30.0%;致病因子主要为微生物类,占事件总数的54.0%,其中又以副溶血性弧菌最多,占事件总数的40.0%;致病环节中多为加工制作不当,占事件总数的36.0%。结论 微生物仍然是引发常州市食品安全问题的主要致病因子,尤其是副溶血性弧菌引发的食源性疾病事件应重点关注。Objective To analyze the epidemiological characteristics of foodborne disease outbreaks in Changzhou City, and to formulate reasonable prevention and control measures. Methods The surveillance data of foodborne disease outbreaks in Changzhou from 2014 to 2020 were collected,and a descriptive epidemiological method was used to analyze the data. Chi-square test was used to compare the rates, P<0.05 was considered statistically significant. Results From 2014 to 2020, a total of 50 outbreaks of foodborne disease were investigated and handled in Changzhou City,which including 847 cases with a total incidence of 7.6%. The peak of incidence appeared in the third quarter, with 25 events, accounting for 50.0% of the total number of incidents. The responsible units were mainly hotels/restaurants,accounting for 56.0% of the total. Among the events with clear causes, the food that caused the diseases was mainly animal food, accounting for 30.0%. The pathogenic factor was mainly microorganism, accounting for 54.0% of the total, and the vibrio parahaemolyticus was the most among them, accounting for 40.0%. In the category of pathogenic links, the most was improper processing, accounting for 36.0% of the total cases. Conclusions Microorganisms are still the main pathogenic factors causing food safety problems in Changzhou City, especially the foodborne disease events caused by vibrio parahaemolyticus should be paid more attention to.

关 键 词：食源性疾病 流行病学特征 副溶血性弧菌 

分 类 号：R155.3[医药卫生—营养与食品卫生学]