2020年河南省开封市食源性疾病流行病学特征

Epidemiological characteristics of foodborne diseases in Kaifeng,Henan,in 2020

目的分析2020年开封市食源性疾病流行病学特征,为制定食源性疾病防控策略提供科学依据。方法收集2020年开封市食源性疾病监测资料,对病例性别、年龄、临床症状等进行描述性流行病学分析。结果2020年开封市食源性疾病监测共报告病例8395例,女性病例多于男性,多数病例集中在16~65岁年龄组(67.55%),农民为主(51.46%);6-9月是食源性疾病高发期(76.57%),其中7月、8月为高峰(25.32%、24.93%);病例数最多的是杞县(18.37%);临床症状以消化系统症状为主;可疑暴露食品中水果类及其制品所占比列最高(34.71%),购买场所以零售市场(28.04%)和家庭自制(26.67%)为主;对195例病例进行病原学监测,检出病原体81株,检出率为41.54%,其中诺如病毒检出率最高,检出率为28.21%。结论开封市食源性疾病发病高危人群是16~65岁的青壮年,高发季节为夏秋季,病原体检出以诺如病毒为主。应加强健康教育,增强人民群众自我卫生意识和疾病防控意识,从而减少食源性疾病的发生。

Objective To analyze the epidemiological characteristics of foodborne diseases in Kaifeng in 2020,and provide scientific evidence for the prevention and control strategy of foodborne diseases.Methods The monitoring data of foodborne diseases in Kaifeng City in 2020 were collected,and descriptive epidemiological analysis including cases by gender,age,clinical symptoms,etc.was conducted.Results A total of 8395 cases of foodborne diseases based on surveillance system were reported in Kaifeng city in 2020,with more female cases than male cases.Most cases were concentrated in the 16-65 age groups(67.55%),and farmers were the main occupation(51.46%),June to September saw the high incidence of foodborne diseases(76.57%),and the peak occurred in July and August(25.32%,24.93%),Qi County had the largest number of cases(18.37%),the main clinical symptoms were digestive system symptoms,the proportion of fruits and their products in suspiciously exposed foods was the highest(34.71%),and majority of them were from the purchase in the retail market(28.04%)and homemade(26.67%).Of the 195 cases,81 strains of pathogens were detected,and the detection rate was 41.54%.The detection rate of Norovirus was the highest,and the detection rate was 28.21%.Conclusion The high-risk population of foodborne diseases in Kaifeng city is the group aged 16-65 years old,and the high-risk seasons are summer and autumn.Norovirus is the main pathogen detected.Strengthen health education,enhance people’s awareness of self-health and disease prevention and control,to reduce the occurrence of foodborne diseases.