海南省2011—2013年食源性疾病暴发流行特点分析

Analysis of characteristics of food-borne disease outbreaks in Hainan Province,2011-2013

目的分析2011—2013年海南省食源性疾病暴发的流行病学特征,为制定食源性疾病防控策略与措施提供科学依据。方法收集食源性疾病监测网报系统2011—2013年海南省食源性疾病暴发的监测资料,并进行统计学分析。结果海南省2011—2013年共报告食源性疾病暴发事件73起,累计发病病人数1 022人,无死亡病例。发病高峰呈季节性分布,第三季度发病率最高,各季度差异有统计学意义(P<0.05),发病主要集中在学校、工地等集体食堂和宾馆饭店等场所,其差异有统计学意义(P<0.05),致病因素主要以微生物致病菌为主,其次是以有毒动植物引起的食物中毒较为常见。结论根据海南省食源性疾病暴发的流行病学特点,微生物引起的食源性疾病暴发是海南省主要的食品安全问题,且暴发具有季节性和场所性的特点,应加强食品安全监管,建立食源性疾病暴发的防控措施。

Objective To analyze the epidemiologic characteristics of outbreaks of food- borne diseases in HainanProvince from 2011 to 2013,we provided the evidence for formulating the prevention and control measures. Methods Themonitoring data of outbreaks of food-borne diseases were collected and analyzed statistically in Hainan Province from 2011 to2013. Results There were 73 outbreaks of food-borne diseases and 1 022 people involved,but none of the patients died inHainan Province from 2011 to 2013. The outbreaks of food- borne diseases appeared the peak season,and the most ofoutbreaks happened in the third quarter（P〈0.05）. The outbreaks concentrated in the collective canteens of schools,constructionsites and hotels（P〈0.05）. The bacterial factor was the main pathogenic factor,and poisonous animal and plant food was thesecond pathogenic factor. Conclusion The major food safety problem is the outbreaks of food- borne diseases caused bymicroorganisms in Hainan Province,and these outbreaks appear the characteristics of peak season and concentration incollective canteens. The monitoring and prevention and control measures of food-borne diseases should be strengthened.