摘要
目的分析2019年浙江省食源性疾病暴发事件流行病学特征。方法收集浙江省11个地市2019年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 2019年共上报食源性疾病暴发事件186起,发病数达1 696例,死亡5例。暴发高峰在8月。暴发场所以家庭、宾馆饭店、单位食堂及学校食堂为主。细菌性因素是引起食源性疾病暴发的首要致病因素,其中排首位的致病菌是副溶血性弧菌。冷加工糕点引起的沙门菌食源性疾病暴发事件逐年增加。毒蘑菇中毒事件共报告44起,导致4例死亡,是致死性最高的致病因素。结论应加强食品安全监管和健康宣教,对重点食品、重点场所、重点致病因素采取有效措施加以控制,降低食源性疾病的负担。
Objective To analyze the epidemiological characteristics of foodborne disease outbreaks in Zhejiang Province in2019. Methods The data of foodborne disease outbreaks reported in 2019 in 11 cities of Zhejiang Province were collected and analyzed by descriptive epidemiological method. Results A total of 186 outbreaks of foodborne diseases were reported in 2019,and 5 deaths were observed in the 1 696 cases. The outbreak peaked in August. The outbreak sites are mainly families,hotels,canteens and school canteens. Bacterial factors are the primary pathogenic factors causing outbreaks of foodborne diseases,among which Vibrio parahaemolyticus is the leading pathogen. Salmonella foodborne disease outbreaks caused by cold processed pastries have increased annually. A total of 44 cases of mushroom poisoning have been reported,resulting in 4 deaths. Conclusion Food safety supervision and health education should be strengthened,and effective measures should be taken to control key foods,key places and key pathogenic factors,so as to reduce the burden of foodborne diseases.
作者
陈莉莉
陈江
廖宁波
孙亮
齐小娟
章荣华
CHEN Li-li;CHEN Jiang;LIAO Ning-bo;SUN Liang;QI Xiao-juan;ZHANG Rong-hua(Department for Nutrition and Food Safety,Zhejiang Provincial Center for Disease Control and Prevention,Hangzhou,Zhejiang 310051,China)
出处
《中国卫生检验杂志》
CAS
2021年第20期2554-2558,2560,共6页
Chinese Journal of Health Laboratory Technology
关键词
食源性疾病
暴发
副溶血性弧菌
毒蘑菇
Foodborne diseases
Outbreak
Vibrio parahaemolyticus
Poisonous mushrooms
