2011-2014年厦门市食源性疾病暴发事件流行病学分析

Analysis on Epidemiological Characteristics of the Outbreak of Food-borne Diseases in Xiamen,2011-2014

目的分析2011—2014年厦门市食源性疾病暴发事件流行病学特征，为制定食源性疾病暴发预防控制策略和措施提供依据。方法采用描述性流行病学方法对2011—2014年厦门市食源性疾病暴发（食物中毒）报告系统收集到的所有食源性疾病暴发（食物中毒）事件进行分析。结果2011—2014年厦门市共报告食源性疾病暴发事件56起，发病641人，死亡1人。食源性疾病暴发高峰集中在第3季度（7～9月份），报告事件数量和报告发病人数最多的均是微生物性食源性疾病暴发，分别占60．7％（34／56）和76．6％（491／641），副溶血性弧菌为主要致病因子。餐饮服务单位为食源性疾病暴发的高发场所，占60．7％（34／56）。结论厦门市食源性疾病防控策略应以降低副溶血性弧菌等微生物性食源性疾病暴发为主，防控重点场所为餐饮服务单位，针对重点人群开展食品安全的健康教育，降低食源性疾病暴发发生率。

Objective To analyze the epidemiological characteristics of the outbreak of food - borne disease in Xiamen, and to provide basis for prevention and control measures. Methods The data of the outbreak of food - borne disease was analyzed by descriptive epidemiology in Xiamen from 2011 to 2014. Results In 2011 -2014, 56 outbreak events, 641 cases and one death were reported in Xiamen. The high incidence season was from July to September. Main pathogenic factors were microorganisms with most events （60. 7% ） and cases （76.6%） reported. The Vibrio Parahaemolyticus took a great proportion. Most outbreak events （60.7%） were occurred in food services. Conclusion Prevention policy and countermeasure of food - borne disease should focus on microorganisms factors such as Vibrio Parahaemolyticus. Additionally, the prevention and control measures on the food service of restaurants and health education on key populations should be reinforced, so as to control the incidence rate of food- borne diseases.