新冠疫情下浙江省食源性疾病暴发事件流行病学特征分析  

Epidemiological characteristics of foodborne disease outbreaks in Zhejiang Province during the COVID-19 pandemic

作　　者：陈莉莉[1] 陈江[1] 孙亮 齐小娟[1] 王绩凯[1] 张荷香[1] 张双凤[1] 章荣华[1] CHEN Lili;CHEN Jiang;SUN Liang;QI Xiaojuan;WANG Jikai;ZHANG Hexiang;ZHANG Shuangfeng;ZHANG Ronghua(Department of Nutrition and Food Safety,Zhejiang Provincial Center for Disease Control and Prevention,Zhejiang Hangzhou 310051,China)

机构地区：[1]浙江省疾病预防控制中心营养与食品安全所,浙江杭州310051

出　　处：《中国食品卫生杂志》2023年第4期613-618,共6页Chinese Journal of Food Hygiene

基　　金：浙江省医药卫生科技计划(2022KY712)。

摘　　要：目的分析新冠疫情下浙江省食源性疾病暴发事件流行病学特征。方法收集2020年浙江省11个地市食源性疾病暴发事件上报资料,采用描述性流行病学方法对资料进行分析。结果2020年,浙江省11个地市通过食源性疾病暴发监测系统报告201起事件,总发病人数1765人,住院138人,死亡1人。由于新冠疫情的影响,暴发高峰有两个,分别在6月和8月。暴发场所以家庭(47.76%,96/201)、宾馆饭店(12.94%,26/201)、单位食堂(12.44%,25/201)、学校食堂(8.46%,17/201)及小餐馆(7.96%,16/201)为主,宾馆饭店占比较往年有所降低。致病菌是引起食源性疾病暴发的首要致病因素,主要致病菌有副溶血性弧菌(37.88%,25/66)和沙门菌(28.79%,19/66)。2020年副溶血性弧菌致病占比下降,为近5年最低。毒蘑菇中毒事件共报告40起,未导致死亡,中毒类型主要为胃肠炎型。结论应加强食品安全监管和健康宣传教育,并根据不同致病因素的流行病学特征,采取有针对性的防控措施,降低食源性疾病的负担。Objective To analyze the epidemiological characteristics of foodborne disease outbreaks in Zhejiang Province during COVID-19 pandemic.Methods The data of foodborne disease outbreaks reported in 11 cities in Zhejiang Province in 2020 were collected and analyzed by descriptive epidemiological method.Results In 2020,201 outbreaks were reported through the foodborne disease outbreak surveillance system in 11 cities of Zhejiang Province,including 1765 cases,138 hospitalizations and 1 death.Due to the impact of COVID-19,there were two outbreak peaks in June and August respectively.The outbreak sites were mainly families(47.76%,96/201),hotels and restaurants(12.94%,26/201),dining halls(12.44%,25/201),school canteens(8.46%,17/201)and small restaurants(7.96%,16/201),and the proportion of hotels and restaurants decreased compared with previous years.Pathogenic bacteria were the primary pathogenic factors of foodborne disease outbreaks,and the main pathogenic bacteria were Vibrio parahaemolyticus(37.88%,25/66)and Salmonella(28.79%,19/66).In 2020,the proportion of Vibrio parahaemolyticus decreased and was the lowest in the recent five years.A total of 40 outbreaks of mushroom poisoning were reported without death,and the main type of poisoning was gastroenteritis.Conclusion Food safety supervision and health education should be strengthened,and targeted prevention and control measures should be taken according to the epidemiological characteristics of different pathogenic factors to reduce the burden of foodborne diseases.

关 键 词：食源性疾病 暴发 副溶血性弧菌 蘑菇中毒 

分 类 号：R155[医药卫生—营养与食品卫生学]