上海市虹口区居民食源性疾病干预效果评价

Evaluation of Foodborne Disease Intervention Measures among Residents in Hongkou District,Shanghai

[目的]探讨食源性疾病的预防措施,并对干预效果进行评价。[方法]在虹口区抽取5个街道,10居委,300户居民,按照高低档小区各占一半的原则,抽取其中150户作为干预组和对照组。通过综合的干预措施(包括发放宣传资料,开展健康讲座,现场咨询等方式)对干预组居民进行多方面的教育、引导,为期1年;对照组不采取任何干预措施。在干预前后对两组人群进行问卷调查,比较两组居民食源性防治的知识、相关卫生行为、居民厨房餐具、用具环节采样检测大肠菌群的变化以及过去1年食源性疾病发生率等指标。[结果]干预组居民食品卫生知识的答对率由干预前的73.66%,上升为干预后的84.51%(χ2=97.902,P<0.01)。干预组居民相关行为正确率由干预前的76.42%,上升为干预后的88.55%(χ2=139.902,P<0.01)。干预组居民厨房餐具、用具合格率由干预前的76.51%,上升为干预后的90.71%(χ2=40.647,P<0.01)。干预组居民近1年食源性腹泻发生率由干预前的40.60%,下降为干预后的11.45%(χ2=101.78,P<0.01)。以上四项指标与对照组比较均有明显差异(χ2=34.694,P<0.01;χ2=72.783,P<0.01;χ2=12.038,P<0.01;χ2=46.974,P<0.01)。[结论]采取的干预措施能有效提高居民对食源性疾病预防和控制的能力。

[ Objective ] To study the preventive measures against foodborne diseases and to evaluate their effects. [ Methods ] Three hundred families among 5 streethood of Hongkou District, half from higher socio-economic stratum and half from lower socio-eeonomic stratum, were randomly enrolled as study subjects, with 150 families as intervention group and the other 150 families as control group. The intervention group received comprehensive preventive measures for one year, including health educational materials, lectures, field consultation, etc., but none for the control group. Knowledge on foodbome disease prevention, hygienic practice of food preparation, B. cell in swab samples taken from cookware and dishware, and the incidence of foodhorne diseases in the last year were checked to evaluate the effects of intervention. [ Results ] After intervention, in the intervention group, the accuracy rate of food health knowledge increased from 73.66% to 84.51% （x2 = 97.902, P 〈 0.01）, the accuracy rate of hygienic behavior from 76.42% to 88.55%（x2= 139.902, P〈0.01）, and the qualified rate of utensil sanitation from76.51%to 90.71% （ X2 = 40.647, P 〈 0.01）; the incidence of diarrhea decreased from 40.60% to 11.45% （x2 = 101.78, P 〈 0.01）. All of the four above- mentioned indices were significantly different between the intervention group and the control group （x2 = 34.694, P 〈 0.01; ）f = 72.783, P 〈 0.01; X2 = 12.038, P 〈 0.01; x2 = 46.974, P 〈 0.01）. [ Conclusion ] Implementation of the preventive measures, through health education and health promotion, can remarkably prevent and control foodborne diseases among residents.