河南省2019年食源性疾病暴发事件流行病学特征分析

Epidemiological characteristics of foodborne disease outbreaks in Henan Province in 2019

目的分析河南省2019年食源性疾病暴发事件的流行病学特征,为科学开展食源性疾病防控措施提供依据。方法对河南省2019年收集的所有发病数在2例及以上或死亡1例及以上的食源性疾病暴发事件,应用SPSS 19.0对数据进行统计分析。结果河南省2019年共接到食源性疾病暴发事件86起,涉及事件人数8984人,发病957人,住院492人,无死亡病例,罹患率为10.65%。5—8月报告的事件较多,占事件总数的76.74%。发生在饭店(25起)和家庭(24起)的事件最多,合计占事件总数的56.98%;而发病人数和住院人数最多的场所类型为学校食堂。86起事件中有70起查明致病原因食品,主要为多种食品(23起,26.74%)和植物类食品(18起,20.93%),导致发病人数和住院人数最多的原因食品为植物类。致病因素中不明因素事件所占比例最高,占报告总数的76.74%;在查明原因的事件中,主要为细菌性致病因子导致的事件,占查明事件总数的70.00%(14/20)。结论建议加强春夏季节的食品安全知识宣教,加强对饭店和学校食堂的食品安全监管,提升基层机构流行病学调查能力和实验室检测能力,进一步提高食源性疾病暴发事件的查明率。

Objective The study aimed to analyze the epidemiological characteristics of foodborne disease outbreaks in Henan Province in 2019 and to provide a basis for scientific formulating prevention and control measures of foodborne diseases.Methods All foodborne disease outbreaks with two or more cases(or one or more deaths)collected in Henan Province in 2019 were statistically analyzed by applying SPSS 19.0 to the data.Results A total of 86 outbreaks of foodborne diseases were reported in Henan Province in 2019,involving 8984 people,957 cases,492 hospitalizations,and no deaths,with an incidence rate of 10.65%.Outbreaks occurred mainly from May to August,accounting for 76.74%of the total number of incidents.The most common site of foodborne disease occurred in restaurants(25)and homes(24),accounting for 56.98%of the total number of incidents in total.The largest number of cases and hospitalizations were found in school canteens.In 70 of the 86 incidents,the food that caused the diseases was mainly multi-food(23 cases,26.74%)and plant-based foods(18 cases,20.93%).The largest number of cases and hospitalizations were caused by plant-based.Among the pathogenic factors,unknown factors accounted for 76.74%of the total reported cases.Of the events with an identified causes,the events mainly caused by bacterial pathogenic factors accounted for 70.00%of the total identified events.Conclusion The publicity and education of food safety knowledge in spring and summer should be strengthened,the supervision of food safety in restaurants and school canteens should be strengthened,the ability of epidemiological investigation and laboratory testing of grass-roots institutions should be improved,and the identification rate of foodborne disease outbreaks should be further improved.