王 悦,时 晨,于 良.2016~2019年秦皇岛市1家哨点医院主动监测的食源性疾病主动监测分析[J].食品安全质量检测学报,2020,11(9):3029-3034 |
2016~2019年秦皇岛市1家哨点医院主动监测的食源性疾病主动监测分析 |
Analysis of active surveillance of foodborne diseases in a sentinel hospital in Qinhuangdao from 2016 to 2019 |
投稿时间:2020-01-17 修订日期:2020-05-01 |
DOI: |
中文关键词: 食源性疾病 主动监测 哨点医院 |
英文关键词:foodborne diseases active monitoring sentinel hospital |
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中文摘要: |
目的 了解近几年秦皇岛市食源性疾病的流行病学特征及变化趋势。方法 收集2016~2019年秦皇岛市1家哨点医院主动监测的食源性疾病病例资料, 并采集粪便标本开展沙门氏菌、副溶血性弧菌、致泻大肠埃希氏菌、志贺氏菌和诺如病毒检测。结果 共监测食源性疾病病例718例, 男女比例为1:1.14, 以20~29岁年龄组病例最多(28.41%), 职业以家务及 待业为主(23.96%), 6~8月为高发期, 可疑暴露食品以水 产动物及 其制品所占比例最大(27.44%), 家庭是主要可疑进食场所。检出病原体187例, 总检出率26.04%, 其中副溶血性弧菌73例(10.17%)、诺如病毒65例(9.05%)、致泻大肠埃希氏菌25例(3.48%)、沙门氏菌24例(3.34%)。 结论 秦皇岛市食源性疾病主要 以副溶血性弧菌和诺如 病毒感染为主, 今后应加强健 康 宣传和主动监测, 有效降低 食源性疾病发生。 |
英文摘要: |
Objective To understand the epidemiological characteristics and changing trend of foodborne disease in Qinhuangdao in recent years. Methods The data of cases of foodborne diseases actively monitored by a sentinel hospital in Qinhuangdao from 2016 to 2019 was collected, and fecal samples were collected for detection of Salmonella, Vibrio parahaemolyticus, diarrheagenic Escherichia coli, Shigella and Norovirus. Results A total of 718 cases of foodborne diseases were monitored, the ratio of male to female was 1:1.14, the most cases were in the age group of 20~29 years old(28.41%), the occupation was mainly housework and unemployment(23.96%), the high incidence period was from June to August, the most suspected exposed food was aquatic animals and their products(27.44%), and the family was the main suspicious eating place. Total of 187 pathogens were detected, with a total detection rate of 26.04%, including 73 cases of Vibrio parahaemolyticus(10.17%), 65 cases of Norovirus(9.05%), 25 cases of diarrheagenic Escherichia coli(3.48%), and 24 cases of Salmonella(3.34%). Conclusion Food-borne diseases in Qinhuangdao city are dominated by Vibrio parahaemolyticus and Norovirus infections. Health promotion and active monitoring should be strengthened to effectively reduce the incidence of food-borne diseases. |
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