2016—2021年山西省食源性疾病中沙门氏菌感染的流行病学特征  

Epidemiological characteristics of Salmonella infection in foodborne diseases in Shanxi Province from 2016-2021

作　　者：王尚敏 雷立健[1] 王三桃[2] 史一[2] 李雪原[2] 苏晓斌[2] 杨红霞 WANG Shangmin;LEI Lijian;WANG Santao;SHI Yi;LI Xueyuan;SU Xiaobin;YANG Hongxia(Public Health College,Shanxi Medical University,Taiyuan,Shanxi 030001,China;Shanxi Provincial Center for Disease Control and Prevention,Taiyuan,Shanxi 030000,China)

机构地区：[1]山西医科大学公共卫生学院,山西太原030001 [2]山西省疾病预防控制中心,山西太原030000

出　　处：《公共卫生与预防医学》2023年第3期43-46,共4页Journal of Public Health and Preventive Medicine

摘　　要：目的了解山西省食源性疾病中沙门氏菌感染的流行病学特征,为预防和控制沙门氏菌感染提供科学依据。方法采用全自动微生物生化鉴定系统鉴定沙门氏菌,采用描述流行病学方法对山西省2016—2021年食源性疾病中沙门氏菌感染病例的特征进行统计分析。结果分析了10037例食源性疾病病例的基本信息及其沙门氏菌检测结果,沙门氏菌的检出率为5.25%,血清型主要为肠炎沙门氏菌(209/522)。0~10岁年龄组沙门氏菌阳性的检出率最高(6.04%),差异有统计学意义(Χ^(2)=19.29,P=0.01)。托幼儿童的沙门氏菌阳性检出率最高10.71%,不同职业间阳性检出率的差异有统计学意义(Χ^(2)=43.31,P<0.05)。散装食品(5.16%)的检出率高于预包装食品(3.70%),差异有统计学意义(Χ^(2)=4.43,P=0.04)。涉及食品店的病例沙门氏菌的检出率较高(9.54%),沙门氏菌感染的流行高峰期为5月24日至8月23日。结论食源性疾病中沙门氏菌感染在夏秋季高发,食品店食品及散装食品较易引起沙门氏菌感染,对食品店卫生应加强监督管理,在流行高峰期应重点关注托幼儿童人群。Objective To investigate the epidemiological characteristics of Salmonella infection in foodborne diseases in Shanxi Province,and to provide a scientific basis for the prevention and control of Salmonella infection.Methods Automatic microbial biochemical identification system was used to identify Salmonella,and descriptive epidemiological methods were used to analyze the characteristics of Salmonella infections in foodborne diseases in Shanxi Province from 2016 to 2021.Results The basic information of 10037 cases of foodborne diseases and their Salmonella detection results were analyzed.The detection rate of Salmonella was 5.25%,and the main serotype was Salmonella enteritidis(209/522).The positive detection rate of Salmonella in the 0-10 years old age group was the highest(6.04%),and the difference was statistically significant(Χ^(2)=19.23,P=0.01).The positive detection rate of Salmonella in kindergarteners was the highest at 10.71%,and there was a significant difference in the positive detection rate among different occupations(Χ^(2)=43.31,P<0.05).The detection rate of bulk foods(5.16%)was higher than that of pre-packaged foods(3.70%),and the difference was statistically significant(Χ^(2)=4.43,P=0.04).Cases involving food stores had a higher Salmonella detection rate(9.54%),and the peak period of Salmonella infection was from May 24 to August 23.Conclusion The incidence of Salmonella infection in foodborne diseases is high in summer and autumn.Foods in food stores and bulk foods are more likely to cause Salmonella infection.Supervision and management of food stores should be strengthened,and special attention should be paid to children in kindergartens during the epidemic peak.

关 键 词：沙门氏菌 食源性疾病 流行病学特征 

分 类 号：R181[医药卫生—流行病学]