2017—2022年三亚市食源性疾病发生状况及病原菌检验  

Analysis on the incidence of food borne diseases and pathogenic bacteria detection in Sanya from 2017 to 2022

作　　者：杨昌祖 李冬梅[2] 陈如寿 尹江源 王正通 李存盈 肖华 YANG Changzu;LI Dongmei;CHEN Rushou;YIN Jiangyuan;WANG Zhengtong;LI Cunying;XIAO Hua(Sanya Central Hospital,Sanya,Hainan 572000,China;不详)

机构地区：[1]三亚中心医院检验科,海南三亚572000 [2]三亚市疾病预防控制中心检验检测所

出　　处：《中国国境卫生检疫杂志》2024年第5期468-471,共4页Chinese Journal of Frontier Health and Quarantine

摘　　要：目的总结三亚市2017—2022年期间的食源性疾病发生情况,分析常见病原菌,为潜在食品安全隐患提供早期预警。方法采用描述性流行病学方法,分析2017—2022年三亚市食源性疾病数据,包括事件发生数、发病人数、致病因素、时间、场所等。结果三亚市2017—2022年共发生食源性疾病事件189件,暴露人数23802人,发病2068人,住院病例401人,无死亡病例。食源性疾病在三亚市4个行政区均有发生,其中天涯区和吉阳区为高发区,分别发生83件和68件,构成比为43.91%和35.98%。发病人数分别为1027、924、89和28人,4区发病率差异有统计学意义(P<0.001)。三亚市食源性疾病暴发有明显的季节性,每年7月和10月为高发时段,发生29件和23件,发病人数395和294人。餐馆是发生食源性疾病最常见的场所,发生112件,占59.26%。发生原因主要有动物毒素、植物毒素、病毒和细菌,导致3、7、18和76件,不明原因85件。不同致病因子的发病率差异有统计学意义(P<0.001)。致病因子中细菌占40.21%,特别是副溶血性弧菌。结论三亚市食源性疾病发生地点、时间、致病菌具有明显特点。应有针对性地加强健康宣教和监督管理,提高食源性疾病的监测能力,减少食源性疾病的发生。Objective To summarize the occurrence of food borne diseases in Sanya,from 2017 to 2022,analyze the pathogens and provide early warning for potential food safety risks.Methods The descriptive epidemiology method was used to analyze the data of food borne diseases in Sanya from 2017 to 2022,including the number of events,number of cases,pathogenic factors,time,place,etc..Results From 2017 to 2022,there were 289 food borne diseases reported in Sanya,23802 exposed people,2068 cases,401 hospitalized cases,no death cases.Food borne diseases occurred in four administrative regions of Sanya,among which,83 and 68 occurred in high-incidence areas(Tianya district,Jiyang district)respectively,with the composition ratio of 43.91%and 35.98%.The number of cases was 1027,924,89 and 28,respectively,and the difference of incidence in 4 regions was statistical significance(P<0.001).The outbreak of food borne disease events showed obvious seasonal distribution,the number of events was 29 and 23 in July and October,the number of cases was 395 and 294,respectively.Restaurants were the most common occurrence of food borne diseases,with 112 cases(59.26%).The main causes were animal toxins,plant toxins,viruses and bacteria,with 3,7,18 and 76 cases respectively,as well as 85 for unknown causes.The incidence difference was statistical significance(P<0.001).The bacterial pathogens accounted for 40.21%,especially Vibrio parahaemolyticus.Conclusion The location,time and pathogenic bacteria had obvious distribution characteristics.Health education,supervision and management should be strengthened.At the same time,improve the monitoring ability of food borne diseases,and reduce the occurrence of food borne diseases.

关 键 词：病原菌 食源性疾病 流行病学 发生率 

分 类 号：R183.4[医药卫生—流行病学] R155[医药卫生—公共卫生与预防医学]