2013-2020年北京市怀柔区食源性疾病常见病原体监测结果分析  

Monitoring results of food-borne disease pathogens in Huairou district of Beijing,2013-2020

作　　者：卢丽彬[1] 赵明星 闫乐[1] 范义[1] 柳丹 闫雪[1] LU Li-bin;ZHAO Ming-xing;YAN Le;FAN Yi;LIU Dan;YAN Xue(Huairou District Center for Disease Prevention and Control,Beijing 101400,China)

机构地区：[1]北京市怀柔区疾病预防控制中心,101400

出　　处：《首都公共卫生》2023年第1期60-63,共4页Capital Journal of Public Health

摘　　要：目的了解北京市怀柔区食源性常见病原体分布及流行病学特征,为防控细菌性食源性疾病提供理论依据。方法整理2013-2020年北京市怀柔区食源性疾病主动监测病例信息和标本检测信息,采用SPSS 22.0软件对数据进行分析。结果2013-2020年北京市怀柔区共监测病例2930例,致病菌检出率为15.22%,以致泻性大肠埃希菌最多,其次为副溶血弧菌。不同月份、不同年龄、不同食物暴露史病例标本的致病菌、副溶血弧菌检出率比较,其中8月份、25~44岁年龄组及水产品类食物暴露史病例标本中致病菌、副溶血弧菌检出率最高,差异有统计学意义(P<0.05)。致泻性大肠埃希菌在不同月份、不同食物类型暴露史病例中检出率差异有统计学意义(P<0.05)。结论北京市怀柔区食源性疾病常见病原体以致泻性大肠埃希菌、副溶血弧菌为主,不同月份、年龄段及食物类型暴露史病例致病菌检出率不同。Objective To understand the epidemiological characteristics of food-borne disease pathogens in Huairou district,Beijing and provide theoretical basis for prevention and control of food-borne diseases.Methods During 2013-2020,the information on cases and specimens detection of food-borne diseases from sentinel hospitals in Huairou district was collected.SPSS 22.0 was conducted for data analyzing,with a test level ofα=0.05.Results A total of 2930 cases of food-borne diseases were reported from 2013 to 2020,with a detection rate of 15.22%.Diarrheagenic Escherichia coli was the main detected pathogenic bacteria,followed by Vibrio parahaemolyticus.The detection rates of pathogenic bacteria and Vibrio parahaemolyticus were the highest in August,among age group of 25-44 years old and the cases with food exposure history of aquatic products(P<0.05).The detection rates of Diarrheagenic EScherichia coli were statistically significant in different months and people with different food exposure history(P<0.05).Conclusions Diarrhea Escherichia coli and Vibrio parahaemolyticus were the main pathogens of food-borne diseases in Huairou district of Beijing.The detection rates of pathogens were statistically significant in different months,people of different age and people with different food exposure history.

关 键 词：食源性疾病 病原体 致泻性大肠埃希菌 副溶血弧菌 

分 类 号：R155.3[医药卫生—营养与食品卫生学]