Analysis on surveillance results of foodborne diseases in Longquanyi District of Chengdu City from 2019 to 2023
Objective To analyze the epidemic characteristics and patterns of foodborne diseases in Longquanyi District of Chengdu City,provide scientific basis for formulating prevention and control measures and improving early warning capabilities.Methods The foodborne disease surveillance data were collected in Longquanyi District of Chengdu City from 2019 to 2023,and the epidemiological analysis was conducted on case information and pathogen detection results.Results A total of 6 988 cases were monitored,which were mainly concentrated from May to September(57.87％).Longquan Street had the highest number of cases in the region(40.45％).The male-to-female ratio was 1∶1.24,with an average age of 28.67 years old.The group of＜6 years old had the highest proportion(23.08％),and the occupation was mainly scattered children(18.78％),students(15.03％),housework and unemployment(13.18％).The majority of clinical symptoms were digestive system(99.44％).The suspected exposed food types mainly included meat and meat products(29.95％),fruits and their products(17.93％),and grains and their products(12.26％).The time distribution of suspiciously exposed foods showed that the difference in exposure of some food types among different quarters was statistically significant(P＜0.05).Most exposed food processing methods and eating places were home-made(33.32％)and home(72.37％),respectively.Among the 2 636 cases detected by pathogen testing,the positive rate of intestinal pathogenic bacteria was 3.57％,mainly Salmonella(98.94％),and Salmonella typhimurium was the most detected(66.07％).The highest detection rate of Salmonella was found in the second quarter(5.84％).The highest detection rate was found in the group of＜6 years old(4.61％)and scattered children(5.29％).The positive rate of norovirus was 8.51％,with GⅡ type(52.78％)being the main type,and the detection rate in the fourth quarter was the highest(25.00％).Conclusion Based on the epidemiological characteristics of foodborne diseases,information of suspected exposed foods and etiological results,the relevant institutions should actively collaborate to implement targeted prevention and control measures to reduce the risk of foodborne diseases.
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