Epidemiological analysis of active monitoring results of foodborne diseases in Taian from 2019 to 2023
Objective:Understand and master the epidemic trends of the main pathogens of foodborne diseases,and provide a basis for the formulation of prevention and control measures for foodborne diseases in Taian.Methods:Statistical analysis of case information and pathogen detection results reported through the foodborne disease active monitoring system in Taian from 2019 to 2023.Results:The detection rate of pathogens was 28.11%from 2019 to 2023,and the highest rate was 45.02%after the COVID-19(2023);The detection rates of various pathogens from high to low were Norovirus(13.50%),Salmonella(10.54%),Escherichia coli causing diarrhea(3.61%),Vibrio parahaemolyticus(0.46%),and Shigella was not detected;Bacterial pathogens are more prevalent in summer,with a higher detection rate from May to August.Norovirus is more prevalent in winter and spring,with peak detection rates in November and February;The pathogen detection rate is higher in the group aged 1 to 3(31.49%)and the group aged 0 to 1(30.14%);Farmers(35.54%),scattered children(31.31%),and students(30.36%)are the occupations with a high detection rate of pathogens in physical examinations;The exposed foods that cause a high detection rate of pathogens are aquatic animals and their products(43.21%),eggs and egg products(37.65%),and fruits and their products(36.63%);The place with the highest detection rate of pathogens in physical examinations is the home(30.54%).Conclusion:The pathogen detection rate in Taian varies seasonally,with the main pathogens being Norovirus and Salmonella.The key population is farmers,and the main suspicious foods are aquatic animals and their products.In the future,targeted prevention and control should be carried out according to the high incidence season of the main pathogens,popular science promotion should be carried out for key populations,active monitoring and food supervision should be strengthened,and the risk of foodborne diseases should be reduced.
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