2018-2022年陕西省食源性疾病暴发事件流行病学特征分析
Analysis on epidemiological characteristics of foodborne disease outbreaks in Shaanxi province from 2018 to 2022
程永兵 1薛波 1史伟 1王甜1
作者信息
- 1. 陕西省疾病预防控制中心营养食品所,陕西西安 710054
- 折叠
摘要
目的 分析2018-2022年陕西省食源性疾病暴发事件的发生规律和流行病学特征,为制定食源性疾病监管措施提供依据.方法 对2018-2022年陕西省食源性疾病暴发事件监测系统上报收集的食源性疾病暴发事件数据进行描述性流行病学分析.结果 5年内陕西省共报告食源性疾病暴发事件450起,发病4 354例,死亡13例.暴发事件季节特征明显,5-9月为发病高峰期.暴发场所以家庭为主,占46.00％;发病人数最多的场所为餐饮服务单位,占51.75％.微生物是首要致病因素,主要致病菌有沙门氏菌和金黄色葡萄球菌.死亡人数最多的是化学物中毒,死亡6例.结论 2018-2022年陕西省食源性疾病暴发事件高发季节为夏秋季,主要致病因素为微生物,主要发生场所为家庭.
Abstract
Objective To analyze the epidemiological characteristics of foodborne disease outbreaks in Shaanxi province,so as to provide a basis for formulating supervisory measures.Methods A descriptive epidemiological method was used to analyze the data collected from Shaanxi's foodborne disease outbreak monitoring system from 2018 to 2022.Results A total of 450 outbreaks of foodborne diseases were reported in Shaanxi province during the 5-year period,with 4 354 ca-ses and 13 deaths.The outbreak events showed obvious seasonal characteristics,with the peak incidence occurring from May to September.The outbreak occurred mainly in families,accounting for 46.00％of the total.The place with the high-est number of cases was the catering service unit,accounting for 51.75％.Microorganisms were the primary pathogenic factor,with the main pathogenic bacteria being Salmonella and Staphylococcus aureus.The highest number of deaths was caused by chemical poisoning,resulting in 6 deaths.Conclusion Summer and autumn are the high incidence seasons for foodborne disease outbreaks,with the main pathogenic factor being microorganisms and the main place of occurrence being families.
关键词
食源性疾病/暴发/流行病学/食品卫生Key words
Foodborne diseases/Outbreak/Epidemiological characteristics/Food hygiene引用本文复制引用
出版年
2024
NETL
NSTL
万方数据