摘要
目的 分析2015—2021年长沙市食源性疾病暴发事件流行病学特征,为防控食源性疾病和食品安全事件提供参考依据。方法 对2015—2021年长沙市报告的食源性疾病暴发事件进行分析。结果 2015—2021年长沙市共报告食源性疾病暴发事件387起,发病2 142人,死亡23人。6—9月是长沙市食源性疾病暴发的高发期,报告的事件起数和发病人数分别占67.96%和57.75%。致病因子查明率73.90%,毒蘑菇中毒是最主要的致病因子,导致的暴发事件数、发病人数、住院人数和死亡人数最多,分别占56.85%、36.74%、53.39%和91.30%。家庭是食源性疾病暴发的主要场所,报告的事件起数、发病人数、住院人数和死亡人数最多,分别占71.32%、43.84%、62.77%和100.00%。结论 2015—2021年长沙市食源性疾病高发期为夏秋季,高发场所为家庭,重点防控的致病因子为毒蘑菇中毒。建议根据食源性疾病暴发事件的发生特点,在重点月份、重点场所和对主要致病因子加强监测、监管、健康教育和医疗救治等防控工作。
Objective To analyze the epidemiological characteristics of foodborne disease outbreaks in Changsha City from 2015-2021,and provide reference basis for the prevention and control of foodborne disease and food safety incidents.Methods The foodborne disease outbreaks reported in Changsha from 2015-2021 were analyzed.Results From 2015-2021,a total of 387 foodborne disease outbreaks were reported in Changsha,with 2142 cases and 23 deaths.June to September was the peak period for foodborne disease outbreaks in Changsha,with reported incidents and cases accounting for 67.96%and 57.75%,respectively.The identification rate of pathogenic factors was 73.90%,and poisonous mushroom poisoning was the most important pathogenic factor,resulting in the highest number of outbreak events,incidence cases,inpatients,and death cases,accounting for 56.85%,36.74%,53.39%,and 91.30%,respectively.Families were the main places for outbreaks of foodborne diseases,with the highest number of reported events,incidence cases,inpatients,and death cases,accounting for 71.32%,43.84%,62.77%,and 100.00%,respectively.Conclusions The high incidence period of foodborne diseases in Changsha City from 2015-2021 is summer and autumn,the family is the main place for foodborne disease outbreaks,and the poisonous mushroom is the main pathogenic factors for prevention and control.It is recommended to strengthen monitoring,supervision,health education,and medical treatment of the main pathogenic factors in key months and places based on the characteristics of foodborne disease outbreaks.
作者
张恒
廖瑜
马迪辉
曹可珂
张劲夫
周苍海
ZHANG Heng;LIAO Yu;MA Di-hui;CAO Ke-ke;ZHANG Jin-fu;ZHOU Cang-hai(Department of Food Safety and Environmental Health,Changsha Center for Disease Control and Prevention,Changsha Hunan 410004,China)
出处
《职业与健康》
CAS
2023年第9期1202-1205,共4页
Occupation and Health
关键词
食源性疾病
暴发
致病因子
流行病学特征
Foodborne diseases
Outbreaks
Pathogenic factors
Epidemiological characteristics
作者简介
张恒,男,副主任医师,主要从事食品安全和卫生应急工作;通信作者:周苍海,副主任医师,E-mail:7959782@qq.com。
