2016-2018年沈阳市食源性疾病主动监测结果分析

Results of active surveillance of food-borne diseases in Shenyang city, 2016-2018

目的对2016-2018年年沈阳市食源性疾病主动监测结果进行分析,了解食源性疾病流行特征。方法收集2016-2018年在沈阳市4家哨点医院就诊的食源性疾病患者的粪便标本,进行沙门氏菌、副溶血性弧菌、志贺氏菌、致泻大肠埃希氏菌属及诺如病毒的检测。结果 2016-2018年共采集粪便样本1 365份,检出病原体197株(14.43%),不同年度的总检出率差异无统计学意义(χ^2=1.04,P>0.05)。诺如病毒的检出率最高136株(9.96%),其次为副溶血性弧菌49株(3.59%);病原体阳性病例的症状与体征,主要为腹泻(100.00%)、腹痛(57.87%)、恶心(55.84%)、呕吐(48.22%)、发热(48.22%)、水样便(47.72%),25~34岁年龄组发病人数最高(24.20%)、职业最多的为家务及待业(23.35%),病例的主要暴露食品是肉与肉制品(21.62%)、水产动物及其制品(21.17%)。结论 2016-2018年沈阳市食源性疾病主要以诺如病毒和副溶血弧菌感染为主,应在人群聚集的用餐场所加强监测与防控措施,防止食源性疾病暴发流行。

Objective To analyze the active surveillance results of foodborne diseases in Shenyang city from 2016 to 2018, and to find out the epidemiological features of foodborne diseases. Methods The faecal specimens were collected from four sentinel hospitals in Shenyang city during 2016-2018 for the detection of Salmonella, Vibrio parahemolyticus, Shigella, diarrheogenil Escherichia coli and norovirus. Results A total of 1,365 faecal samples were collected during 2016-2018. 197 strains of pathogens were detected, accounting for 14.43%(197/1,365). No statistically significant differences were found in the total detection rate among different years(χ~2=1.04, P>0.05). The detection rate of norovirus was the highest(136/1,365, 9.96%), followed by Vibrio parahemolyticus(49/1,365, 3.59%). Symptoms and signs of pathogen-positive cases were mainly diarrhea(100.00%), abdominal pain(57.87%), nausea(55.84%), vomiting(48.22%), fever(48.22%) and watery stool(47.72%). The highest incidence was found in the age group of 25-34 years(24.20%). The most common occupations were housekeeping and unemployment(23.35%). The main exposed foods were meat and meat products(21.62%), aquatic animals and their products(21.17%). Conclusions Food-borne diseases in Shenyang city during 2016-2018 were mainly caused by norovirus and Vibrio parahaemolyticus. Monitoring, prevention and control measures should be strengthened in dining places where people gathered so as to prevent outbreaks of food-borne diseases.