2009—2018年深圳市食物中毒事件流行病学分析

Analysis on epidemiological characteristics of food poisoningincidents in Shenzhen during 2009-2018

目的分析2009—2018年深圳市食物中毒事件的流行病学特征,为制定食物中毒控制策略提供科学依据。方法用描述性流行病学方法对2009—2018年深圳市食源性疾病暴发监测系统收集到的所有食物中毒事件进行分析。结果2009—2018年共报告食物中毒事件182起,报告发病总人数1786人,死亡3人。中毒事件主要集中在5~9月份,共报告119起,占65.39%(119/182),涉及中毒病例1156例,占64.73%(1156/1786);中毒事件的责任单位主要是集体食堂,共报告77起,占42.31%,中毒病例927例,占51.91%;主要致病因素为细菌、有毒植物和化学物。细菌性因素主要以副溶血性弧菌(51.73%,60/116)、沙门菌(26.73%,31/116)和金黄色葡萄球肠毒素(11.21%,13/116)等为主;有毒植物因素主要以四季豆(33.33%,11/33)和毒蘑菇为主(33.33%,11/33),化学性因素以亚硝酸盐(8.33%,15/18)为主。结论深圳市食物中毒防控重点应以降低沙门菌和副溶血性弧菌等细菌性食物中毒为主,加大对集体食堂和餐饮服务单位等重点场所的监管,针对重点人群开展食物中毒知识的宣传教育,以降低食物中毒的发生率。

Objective To analyze the epidemiological characteristics of food poisoning in Shenzhen from 2009 to 2018,and to provide a scientific basis for formulating control strategies of food poisoning.Methods The data of food poisoning events in Shenzhen from 2009 to 2018 was analyzed with descriptive epidemiological methods.Results There were 182 reported food poisoning events,resulting in 1786 cases and 3 death.The incidence of food poisoning events had a seasonal peak during May to September,and a total of 119 reported food poisoning events(65.39%,119/182)occurred in that period of time with 1156 cases(64.73%,1156/1786).There were 77 food poisoning events(42.31%)occurring in collective canteens with 927 cases(51.91%),making them the most frequent locations for food poisoning.The main pathogenic factors were bacteria,poisonous plants and chemicals.Incidents of bacterial food poisoning were mainly caused by Vibro parahemolyticus(51.73%,60/116),Salmonella(26.73%,30/116),and Staphylococcus aureus enterotoxin(11.21%,13/116),etc.Hyacinth bean toxin and mushroom were responsible for 33.33%of the incidents caused by poisonous plants.Incidents of chemical food poisoning were mainly caused by nitrite(8.33%).Conclusion The prevention and control of food poisoning in Shenzhen should be focused on reducing bacterial food poisoning such as Salmonella and Vibrio parahaemolyticus,and supervision of food safety of catering units and collective canteens should be strengthened.Additionally,health education on prevention and control of food poisoning should be targeted at the high-risk population to reduce the risk of food poisoning.