摘要
目的了解2017—2020年扬州市食源性疾病暴发事件的流行病学特征。方法收集2017—2020年扬州市报告的食源性疾病暴发事件资料,并进行描述性流行病学分析。结果2017—2020年扬州市共上报30起食源性疾病暴发事件,累计发病人数423人,累计死亡病例1人,病死率为0.24%。暴发时间集中于第3季度(73.33%);暴发场所以饭店(酒店)为主(60.00%);原因食品主要为水产动物及其制品(23.33%)、肉与肉制品(10.00%)。在明确致病因素的22起食源性疾病暴发事件中,31.82%的食源性疾病暴发事件由副溶血性弧菌引起,其次为变形杆菌(13.64%)、亚硝酸盐(13.64%)、蜡样芽胞杆菌(9.09%)、砷化物(4.55%)等。结论2017—2020年扬州市的食源性疾病暴发事件有其特有的流行特征,相关部门可据此采取针对性的防控措施,以进一步减少食源性疾病暴发事件的发生。
Objective To understand the epidemiological characteristics of foodborne disease outbreaks in Yangzhou City.Methods The data of foodborne disease outbreaks reported in Yangzhou City from 2017 to 2020 were collected,and descriptive epidemiological analysis was performed.Results A total of 30 foodborne disease outbreaks were reported in Yangzhou City from 2017 to 2020,with a cumulative number of 423 people and a cumulative death case,with a fatality rate of 0.24%.The outbreak time was concentrated in the third quarter(73.33%);the outbreak sites were mainly restaurants(hotels)(60.00%);the main reasons were aquatic animals and its products(23.33%),followed by meat and its products(10.00%).Among the 22 foodborne disease outbreaks with clear pathogenic factors,31.82%of the outbreaks were caused by Vibrio parahaemolyticus,followed by Proteus(13.64%),nitrite(13.64%),and Bacillus cereus(9.09%),arsenic(4.55%),etc.Conclusion The foodborne disease outbreaks in Yangzhou City from 2017 to 2020 have their own unique epidemiological characteristics,and relevant departments can take targeted prevention and control measures accordingly to reduce the occurrence of foodborne disease outbreaks.
作者
柏丽丽
郭娟
朱月潜
朱维维
BAI Li-li;GUO Juan;ZHU Yue-qian;ZHU Wei-wei(Nanjing Municipal Center for Disease Control and Prevention,Jiangsu 210003,China;不详)
出处
《医学动物防制》
2023年第1期68-73,77,共7页
Journal of Medical Pest Control
基金
江苏省预防医学科研项目(JPMA201805)
关键词
食品安全
风险监测
食源性疾病
暴发
流行病学特征
Food safety
Risk monitoring
Foodborne disease
Outbreaks
Epidemiological characteristics
