2010—2012年浙江省食源性疾病事件流行病学特征分析

Epidemiological analysis of foodborne disease incidents in Zhejiang Province from 2010 to 2012

目的 分析2010—2012年浙江省食源性疾病事件的流行病学特征,提出当前防控重点。方法 对2010—2012年食源性疾病（食物中毒）报告系统上报的食源性疾病事件进行描述性流行病学分析。结果 2010—2012年浙江省共上报食源性疾病事件95起。以微生物类事件为主,占58.9%,其中又以副溶血性弧菌为最常见,占23.2%;5~9月为食源性疾病事件高发月份,占66.1%,微生物类事件夏秋季发生更为频繁,在确定的中毒食物种类中,以肉与肉制品最多,且每个季度均较多,以副溶血性弧菌、非伤寒沙门菌污染为主;其次是水产品,在二、三季度较多,主要是受到副溶血性弧菌污染;误食毒蕈、误将亚硝酸盐当成食盐等调味品引起的食源性疾病事件仍有发生。结论 应加强食品安全监管,重点是肉与肉制品、水产品及亚硝酸盐的监管;落实食品安全健康教育,减少蕈类中毒发生;防控的重点场所为宾馆饭店、集体食堂,重点类型为副溶血性弧菌等常见微生物污染事件。

Objective To analyze the epidemiological characteristics of foodborne disease incidents in Zhejiang Province from 2010 to 2012, and provide the prevention and control priorities. Methods Descriptive epidemiological analysis was performed on the incidents reported through the national reporting system for foodborne disease （food poisoning） incidents in Zhejiang from 2010 to 2010. Results A total of 95 foodborne disease incidents were reported in Zhejiang from 2010 to 2012. The majority was caused by microorganism contamination （58.9%）, in which Vibrio parahaemolyticus was the most common pathogen （23.2%）. Most foodborne disease incidents occurred between May and September （66. 1% ）, and the incidence of foodborne disease incidents caused by microorganism peaked in summer and autumn. For the attributable foods of the foodborne disease incidents, meat and meat products was the most common around the year. Meat and meat products were mainly contaminated by Vibrio parahaemolyticus or non-typhoidal Salmonella. The second common food were aquatic products, which were mainly contaminated by Vibrio parahaemolyticus, especially in the second and third quarter. There were foodborne disease incidents caused by poisonous mushroom and misuse of nitrite. Conclusion It was necessary to improve the food safety management, and the focus were meat and meat products, aquatic products and nitrite. Health education should be conducted about food safety to reducing foodborne disease incidents by poisonous mushroom. Restaurants and canteens were the key places for foodborne disease incidents prevention and control, and Vibrio parahaemolyticus was the major pathogen to which more attention should be paid in foodborne disease incidents prevention and control.