摘要
[目的]分析普洱市食源性疾病暴发事件的流行特征,为制定食源性疾病暴发事件的预防控制策略提供依据。[方法]对2005-2014年普洱市疾控机构报告的食源性疾病暴发事件进行回顾性的描述性分析。[结果]2005-2014年普洱市报告食源性疾病暴发事件共有70起,发病2215例,年平均发病率8.59/10万,死亡37人,总体病死率为1.67%。报告事件发生数和病例死亡数最多的为动植物性暴发事件,分别占57.14%和86.47%,主要由食用野生蕈和误食有毒动植物引发。报告事件发病病例最多为微生物性暴发事件,占发病病例53.95%。沙门氏菌和旋毛虫是主要致病微生物。家庭、农村宴席和学生、工地食堂是暴发事件高发场所。[结论]普洱市食源性疾病暴发事件的控制策略应以降低野生蕈中毒和改变不良饮食习惯为主,重点管控农村宴席和学生、工地等集体食堂,针对重点人群开展食品安全知识宣传教育,降低食源性疾病暴发事件的发生率。
Objective To analyze the epidemiological characteristics of reported foodbome disease outbreak in Puer so as to provide evidence for making strategies and measures of foodbome disease outbreak control and prevention. Methods Descriptive statistics were used to analyze foodbome disease outbreak in Puer from 2005 to 2014. Results There were 70 foodbome disease outbreaks in Puer from 2005 to 2014, which include 2215 cases and the total reported incidence was 8.59 per 100,000 population, 37 death cases and 1.67% of fatality rate. The highest number of food poisoning outbreaks and deaths were caused by poisonous plants and animals, such as poisonous mushroom, which accounted for 57.14% of the total outbreaks and 86.47% of the total death cases, respectively. The main pathogenic factor was microorganism which accounted for 53.95% of total reported cases. Most poisoning outbreaks occurred in collective canteens. Conclusions Poisonous mushroom and Microorganism are the main reasons for the foodbome disease outbreaks in Puer. In order to reduce incidence of foodbome disease outbreaks, prevention and control measures should be focused on collective canteens, especially in schools or construction sites. Meanwhile, health education program on food safety also should be launched for the target population.
出处
《卫生软科学》
2015年第12期798-801,共4页
Soft Science of Health
