2010—2015年河南省食源性疾病暴发监测资料分析

Analysis of Monitoring Data of Foodborne Diseases Outbreak in Henan Province from 2010 to 2015

目的通过分析河南省2010—2015年食源性疾病暴发事件发生的规律和流行特征,探讨可行的防控措施,为预防和控制食源性疾病暴发提供科学依据。方法对河南省2010—2015年食源性疾病暴发报告系统中所收集的数据变量进行统计描述和分析。结果 2010—2015年河南省共发生食源性疾病暴发事件69起,1 499例发病,1 015例住院,7例死亡,平均每起患者数为21.72例。2010—2015年全省食源性疾病暴发事件数量主要集中在3~10月份,主要集中在换季的季节。发病人数(300例,20.01%)在9月份达到了高峰,随后总体呈下降趋势。平均每起发病人数也是9月份最高,为75例;死亡人数(4例,57.14%)和病死率(3.10%)均为3月份最高。全省发生的食源性疾病暴发事件以发生在宾馆饭店的数量最多,占总事件数的24.64%;而发病人数和住院人数最多的场所类型为学校食堂,占总发病人数和总住院人数的的35.49%和34.09%;死亡人数最多的疾病暴发场所类型为家庭,占总死亡人数的71.43%。微生物性因素致病人数最多(897例,59.84%),而致死人数最多的致病原因是化学性因素(6例,85.71%)。结论应当加强基层监测网络建设;加强重点地区、重点时段、重点环节、重点人群的食品安全宣教和监管;探索多部门合作的工作模式。

Objective Through the analysis of the regular and epidemic characteristics of the outbreak of foodborne diseasesin Henan province from 2010 to 2015, this paper discusses the feasible prevention and control measures, and provides scientificbasis for the prevention and control of foodborne disease outbreaks. Methods The data variables collected in the reportsystem of foodborne disease outbreaks in Henan Province from 2010 to 2015 were statistically described and analyzed.Results Between 2010 and 2015, there were 69 outbreaks of food borne diseases in Henan Province, 1 499 cases were diagnosed,1 015 cases were hospitalized and 7 died. The average number of patients was 21.72 cases. The number of outbreaksof foodborne diseases in this province from 2010 to 2015 was mainly concentrated in the period from March to October,mainly in the seasonal periods. The number of patients （300 cases, 20.01%） reached a peak in September, followed by anoverall downward trend. The average number of deaths per case was the highest in September, with 75 deaths（4 cases,57.14%） and mortality （3.10%） were the highest in March. The number of outbreaks of foodborne diseases occurred in theprovince was 24.64% of the total number of hotels, and the number of the largest number of inpatients and patients were inschool canteen, the total number of patients and the total number of residents of 35.49% and 34.09%; of the total number ofdeaths in the largest number of outbreaks of the type was from family, accounting for 71.43%. The number of pathogenicfactors was the highest （897 cases, 59.84%）, while the largest number of deaths was caused by chemical factors （6 cases,85.71%）. Conclusion It is necessary to improve the construction of monitoring network, to strengthen food safety educationand supervision in key areas and key links, and to explore the multi-sectoral cooperation work model.