摘要
目的分析2012—2022年浙江省绍兴市食源性疾病暴发事件的流行特征,为完善食源性疾病防治策略提供依据。方法通过国家食源性疾病暴发监测系统收集2012—2022年绍兴市食源性疾病暴发事件资料,包括发病人群、暴露场所、致病因素和可疑食品等,描述性分析食源性疾病暴发事件的时间分布、地区分布、暴露场所分布和致病因素。结果2012—2022年绍兴市累计报告食源性疾病暴发事件89起,发病699例,年均罹患率为6.35%。暴发事件高峰集中在6—10月,73起占82.02%。暴露场所以家庭为主,41起占46.07%。查明致病因素83起,其中微生物因素引起51起,副溶血性弧菌、沙门菌和诺如病毒是主要病原体;真菌及其毒素引起29起,均为毒蘑菇中毒,导致2例死亡;化学性因素引起3起。结论2012—2022年绍兴市食源性疾病暴发事件主要发生在夏秋季,家庭为主要暴露场所,毒蘑菇中毒是致死性最高的致病因素。
Objective To investigate the epidemiological characteristics of foodborne disease outbreaks in Shaoxing City,Zhejiang Province,from 2012 to 2022,so as to provide the evidence for improving the foodborne disease control strategy.Methods Foodborne disease outbreaks in Shaoxing City from 2012 to 2022 were collected from National Foodborne Disease Outbreak Monitoring System in China,including populations,places of outbreak,pathogenic factors and suspected foods.The temporal distribution,regional distribution,distribution of outbreak places and pathogenic factors of foodborne disease outbreaks were descriptively analyzed.Results A total of 89 foodborne disease outbreaks were reported in Shaoxing City from 2012 to 2022,covering totally 699 patients,with an average annual attack rate of 6.35%.The outbreak peaked during the period between June and October(73 outbreaks,82.02%),and family was the predominant place of outbreak(41 outbreaks,46.07%).There were 83 outbreaks with known pathogenic factors,including 51 outbreaks caused by microbial factors,with Vibrio parahaemolyticus,Salmonella and norovirus as predominant pathogens,and 29 outbreaks caused by fungi and their toxins,which were all poisonous mushrooms poisoning,resulting in 2 deaths.In addition,there were 3 outbreaks caused by chemical factors.Conclusions The outbreak of foodborne diseases predominantly occurred in summer and autumn in Shaoxing City from 2012 to 2022.Family was the predominant place of outbreak,and toxic mushroom poisoning was the most lethal pathogenic factor.
作者
邢超
王琦梅
任蒋磊
陈吉铭
何琴芬
蒋卓婧
XING Chao;WANG Qimei;REN Jianglei;CHEN Jiming;HE Qinfen;JIANG Zhuojing(Department of Nutrition and Food Safety,Shaoxing Center for Disease Control and Prevention,Shaoxing,Zhejiang 312071,China;Shaoxing Center for Disease Control and Prevention,Shaoxing,Zhejiang 312071,China)
出处
《预防医学》
2023年第6期506-508,513,共4页
CHINA PREVENTIVE MEDICINE JOURNAL
基金
绍兴市级医卫类科技计划项目(2020A13055)。
关键词
食源性疾病
暴发
流行特征
致病因素
foodborne disease
outbreak
epidemiological characteristics
pathogenic factor
