秩和比法在部队食源性疾病风险因素综合评价中的应用

Rank-sum Ratio Method in Application of Comprehensive Evaluation for Risk Factors of Foodborne Illness in PLA Troops

目的运用秩和比(RSR)法对部队食源性疾病危险因素进行综合评价,为制定预防控制策略提供理论依据。方法查阅相关文献选定影响食源性疾病发生风险因素中主要的18个因素作为评价对象,并根据资料数据、专家评级、病例对照比值比(OR)、队列研究相对危险度(RR)4个方面指标综合建立评估模型指标体系,对食源性疾病危险因素的风险等级进行测评。结果餐饮具卫生与否、加工场所食品安全情况和加工工具污染情况是危害程度最强的食源性疾病风险因素。结论 RSR法清晰展示了不同食源性疾病危险因素的风险等级及与食源性疾病有关各危险因素的危害程度,为部队食源性疾病预防与控制工作提供了可靠参考。

Objective To comprehensively evaluate the risk factors of foodborne illness in PLA troops using rank-sum ratio （RSR） method so as to provide theoretical basis for the establishment of prevention and control strategy. Methods According to the existing research results, 18 main risk factors affecting the foodborne illness were selected as evaluation object, and then comprehensive system evaluating model indexes was established according to the data, expert rating, odds ratio （OR） of case-control and relative risk （RR） of cohort studies. The comprehensive evaluation was carried out for the risk factor levels of foodborne illnesses. Results Whether the tableware were clean or not, food processing places were safe or not and processing tools were contaminated or not were the highest risk factors of foodborne illnesses. Conclusion RSR method may clearly show the risk levels of different risk factors and the harmful degree of the risk factors associated with of foodborne illness, and it provides a reliable reference for the prevention and control of foodborne illness in PLA troops.