2019年扬州市食源性疾病主动监测病原学结果分析

Analysis on pathogenic results of active surveillance for foodborne diseases in Yangzhou City in 2019

目的了解2019年扬州市食源性疾病病例中主要病原微生物的病原学和流行病学特征。方法对2019年扬州市食源性疾病主动监测病例的生物样本进行病原学检验和分析。结果共采集1 036份生物样本,检出127株病原微生物,总检出率为12.26%;检出3种病原微生物,沙门菌(3.86%)、副溶血性弧菌(2.61%)和诺如病毒(5.79%)。病例数男女比为1.33∶1。6~<16岁年龄组病原微生物检出率最高(20.31%)。不同地区副溶血性弧菌和诺如病毒的检出率差异均有统计学意义(均P<0.05);沙门菌和副溶血性弧菌在第3季度检出率最高(5.25%,5.97%),诺如病毒在第1季度检出率最高(15.57%);最主要的可疑食品为乳与乳制品(18.11%);沙门菌的主要型别为鼠伤寒沙门菌(25.00%),诺如病毒以Ⅱ型为主(81.67%)。结论 2019年扬州市食源性疾病的主要病原微生物为沙门菌、副溶血性弧菌和诺如病毒;年龄、地域和时间分布上病原微生物具有各自的特点,相关部门应结合其分布特征采取相适应的预防控制措施,以减少食源性疾病的发生。

Objective To understand the pathogenic and epidemiological characteristics of the main pathogenic microorganisms in foodborne diseases cases in Yangzhou City in 2019. Methods Pathological testing and analysis of biological samples from foodborne diseases cases in active surveillance in Yangzhou City in 2019 were conducted. Results A total of 1 036 biological samples were collected and 127 strains of pathogenic microorganisms were detected,with a total detection rate of 12.26%. Three pathogenic microorganisms were detected,including Salmonella(3.86%),Vibrio parahaemolyticus(2.61%) and norovirus(5.79%).The ratio of male-to-female in number of cases was 1.33 ∶1. The pathogen detection rate was highest in the age group of 6~<16 years old(20.31%). There were statistically significant differences in the detection rates of Vibrio parahaemolyticus and norovirus among different regions(all P<0.05). Salmonella and Vibrio parahaemolyticus had the highest detection rate in the third quarter(5.25%,5.97%),and norovirus had the highest detection rate in the first quarter(15.57%). The most suspicious food category was milk and dairy products(18.11%). The main type of Salmonella was mainly Salmonella typhimurium(25.00%),and the norovirus was mainly type Ⅱ(81.67%). Conclusion The main pathogenic microorganisms of foodborne diseases in Yangzhou City in 2019 are Salmonella,Vibrio parahaemolyticus and norovirus. Each pathogenic microorganism has its own characteristics in terms of age,region and time distribution. The relevant departments should take appropriate prevention and control measures according to their distribution characteristics,to reduce the incidence of foodborne diseases.