2019—2023年长兴县食源性疾病流行病学分析  

Epidemiological Analysis of Foodborne Diseases in Changxing County from 2019 to 2023

作　　者：刘静 罗康 闫福[1] 施长苗[1] 李胜 LIU Jing;LUO Kang;YAN Fu;SHI Changmiao;LI Sheng(Department of Health Surveillance,Changxing County for Disease Control and Prevention,Huzhou 313100,China)

机构地区：[1]长兴县疾病预防控制中心卫生监测科,浙江湖州313100

出　　处：《食品安全导刊》2025年第9期51-56,共6页China Food Safety Magazine

基　　金：湖州市科技局公益性应用研究项目(2019GZ32)。

摘　　要：目的:探究长兴县食源性疾病流行病学特征及病原学特征,为食源性疾病的精准防控提供科学依据。方法:收集整理2019—2023年长兴县食源性疾病病例信息,对该县食源性疾病病例进行流行病学描述,采用卡方检验进行差异性分析,运用二元Logistic回归分析以研究其影响因素。结果:共监测2019—2023年长兴县食源性疾病2582例,包含男性病例1313例,女性病例1269例;18~39岁年龄组(1268例,49.11%)为高发病人群;职业以农民最多(1322例,51.20%);在2月(213例)、7月(319例)有2个发病高峰;可疑食品暴露以肉与肉制品为主(555例,21.49%);主要暴露场所为家庭(1621例,62.78%);在已查明致病因素的1078例病例中,病原微生物(1039例,96.38%)是主要的食源性疾病致病因素;相较于冬季,秋季(OR=2.44;95%CI:1.43~4.17)、夏季(OR=3.08;95%CI:1.84~5.17)、春季(OR=3.37;95%CI:1.97~5.76)发生重症病例的可能性逐步上升;0~17岁年龄段人群发生重症病例可能性较高;食用多种食品(OR=2.66;95%CI:1.21~5.86)、混合食品(OR=2.55;95%CI:1.10~5.93)、菌类及其制品(OR=7.79;95%CI:2.84~21.32)、蛋与蛋制品(OR=2.94;95%CI:1.02~8.46)、网购食品(OR=2.11;95%CI:1.10~4.05)更易出现重症病例。结论:应针对不同季节、不同人群、发病高峰期和食品来源加强病原体检测,同步做好卫生宣传教育。同时加强相关监管部门通力协作、强化管理,构建完善的食品生产加工环节到就餐环节的“全链条”闭环管控。Objective:To provide scientific basis for the precise prevention and control of foodborne disease by exploring the epidemiological and etiological characteristics of foodborne diseases in Changxing county.Method:Foodborne disease surveillance data were collected for Changxing county from 2019 to 2023.The foodborne disease cases were described epidemiologically,and chi-square test was used for variance analysis of distribution,and the Logistic regression model was used to analyze the influencing factors.Result:A total of 2582 cases of foodborne diseases in Changxing county from 2019 to 2023 were collected,including 1313 male cases and 1269 female cases.The age group of 18~39 years old(1268 cases,49.11%)showed a high incidence rate.Farmers have the highest proportion of occupations(1322 cases,51.20%).There were two peaks seen in February(213 cases)and July(319 cases).The suspicious food exposure was predominantly meat and meat products(555 cases,21.49%),and the suspicious food exposure place was predominantly at home(1621 cases,62.78%).In 1078 cases where the pathogenic factors have been identified,pathogenic microorganism(1039 cases,96.38%)was the main pathogenic factor of these foodborne disease.Compared with winter,the possibility of severe cases in autumn(OR=2.44;95%CI:1.43~4.17),summer(OR=3.08;95%CI:1.84~5.17)and spring(OR=3.37;95%CI:1.97~5.76)gradually increased.There was a high probability of severe cases in the age group of 0~17 years old.Severe cases were more likely to occur after eating various foods(OR=2.66;95%CI:1.21~5.86),mixed foods(OR=2.55;95%CI:1.10~5.93),mushroom and related products(OR=7.79;95%CI:2.84~21.32),eggs and egg products(OR=2.94;95%CI:1.02~8.46),online shopping food(OR=2.11;95%CI:1.10~4.05).Conclusion:The pathogen detection should be enhanced aiming at different seasons and groups,incidence peaks and food sources,and the health propaganda and education should be carried out well at the same time.Meanwhile,the“whole chain”closed-loop control from food production and processing link to

关 键 词：食源性疾病 流行特征 致病因素 

分 类 号：R15[医药卫生—营养与食品卫生学]