摘要
目的分析2013-2017年天津市滨海新区某区域食源性疾病暴发事件的流行病学特征和趋势,为制定食源性疾病暴发预防控制措施提供依据。方法通过国家食源性疾病暴发监测系统,选取分析2013-2017年天津市滨海新区某区域范围内上报的食源性疾病暴发事件。结果2013-2017年共上报食源性疾病暴发事件75起,发病573例,无死亡病例;全年发病高峰集中在7~9月;暴发地点较集中的区域为塘沽街、功能区、泰达街,占辖区总发生事件数及病例数的65.33%与63.69%;暴发事件的报告数量和病例数最多的场所为单位食堂(33.34%),其次为宾馆饭店(22.67%),除原因不明外,致病因素以微生物性为主(25.48%),致病菌为副溶血性弧菌,可疑食品为海鲜;发生在单位食堂的食源性疾病暴发事件以微生物性、未煮熟四季豆中毒引起为主,事件查明率为(32.00%),发生在家庭的食源性疾病暴发事件以化学性、瓠子与毒蘑菇中毒引起为主,事件查明率为(50.00%);不同场所事件查明率比较差异无统计学意义(χ2=10.76,P>0.05),宾馆饭店的事件查明率较低(5.88%)。结论应加强对单位食堂、宾馆饭店等集中就餐场所的监管,针对重点人群开展食品加工、饮食习惯等方面的健康知识宣教,减少食源性疾病暴发事件的发生。
Objective To analyze the epidemiological characteristics of food borne disease outbreaks in a region of Binhai New Area in Tianjin during 2013 and 2017,and to provide basis for disease prevention and control.Methods Data of food borne illness outbreaks in a certain area of Tianjin Binhai New Area during 2013 and2017 were retrieved from the National Food borne Disease Outbreak Monitoring System and analyzed descriptively.Results A total of 75 outbreaks of food borne illness were reported during 2013 and 2017 with 573 cases and no deaths.Most outbreaks happened in July to September and in Tanggu street,Gongneng area and Taida street,accounting for 65.33%and 63.69%of the total outbreaks and total cases.Workplace cafeterias were the most common site of the outbreaks with 33.34%cases,followed by restaurants with 22.67%cases.25.48%of the outbreaks caused by microorganisms with Vibro parahaemolyticus as the major pathogenic microorganism and seafood as the major suspicious food.The food-borne disease outbreaks in the canteens were mainly caused by microbial contaminated not-well-cooked green beans(32.00%),and food-borne disease outbreaks in the family were mainly caused by chemical,scorpion and poisonous mushrooms(50.00%).There were no significant differences in the identification of the cause of outbreaks in different outbreak sites(χ2=10.76,P>0.05).Conclusions Majority of food-borne disease outbreaks happens in workplace cafeterias and restaurants,therefore,the surveillance and management of food in these places should be strengthened,and food safety education should also be strengthened in order to reduce the outbreaks of food-borne illness.
作者
王雪娇
刘钦
王亭
张晓萌
杨岚
于林玉
刘祺
赵振勇
周思雨
WANG Xue-jiao;LIU Qin;WANG Ting;ZHANG Xiao-meng;YANG Lan;YU Lin-yu;LIU Qi;ZHAO Zhen-yong;ZHOU Si-yu(Binhai New Area Center for Disease Control and Prevention,Tianjing 300450,China)
出处
《中国预防医学杂志》
CAS
CSCD
2019年第11期1025-1029,共5页
Chinese Preventive Medicine
基金
天津市滨海新区卫生计生委科技基金资助项目(2015BWKY026).
关键词
食源性疾病
流行病学分析
致病因素
暴发场所
食品安全
Food borne disease
Epidemiological analysis
Pathogenic factor
Outbreak site
Food safety
