2010—2020年四川省食源性疾病暴发事件流行特征分析

Analysis on epidemic characteristics of foodborne disease outbreaks in Sichuan Province from 2010-2020

目的了解2010—2020年四川省食源性疾病暴发事件的流行病学特征,提出针对性的防控措施。方法收集2010—2020年食源性疾病暴发监测系统上报的四川省食源性疾病事件,并进行三间分布的描述分析。结果2010—2020年四川省通过食源性疾病暴发监测系统共上报事件1786起,发病13573人,死亡70人,病死率为0.52%。食源性疾病暴发的高峰时间是6—8月,占51.52%。毒蘑菇和微生物是主要致病因素,中毒事件数和死亡人数最多的是毒蘑菇,分别占总事件数和总人数的36.17%和48.57%。中毒人数最多的是致病微生物及其毒素中毒,占总人数的47.46%,其中以沙门菌为主。家庭是食源性疾病暴发的主要场所,占报告总数的87.14%。结论食源性疾病高发期为夏秋季,主要致病因素为毒蘑菇和微生物,食源性疾病暴发的主要场所是家庭。应针对以上流行特征,开展有针对性的监督管理和宣传教育,从而减少食源性疾病的发生。

Objective To understand the epidemiological characteristics of foodborne disease outbreaks in Sichuan Province from 2010-2020,put forward targeted prevention and control measures.Methods The foodborne disease outbreaks in Sichuan Province from 2010-2020 were collected from the national reporting system for foodborne disease,to conduct the descriptive analysis on spatial,temporal and population distribution.Results From 2010 to 2020,a total of 1786 foodborne disease outbreaks were reported in Sichuan Province through the foodborne disease outbreak monitoring system,with 13573 cases and 70 deaths,and the fatality rate was 0.52%.The peak season of foodborne disease outbreaks appeared between June and August,accounting for 51.52%.Poisonous mushrooms and microorganisms were the main pathogenic factors.The number of outbreaks and death cases caused by poisonous mushrooms were the most,accounting for 36.17%and 48.57%of total outbreaks and total deaths.The number of poisoning cases caused by pathogenic microorganisms and their toxins was the most,accounting for 47.46%of the total cases,and Salmonella was the main one.Family was the main place for foodborne disease outbreaks,accounting for 87.14%of the total reports.Conclusions The high incidence period of foodborne diseases is summer and autumn,poisonous mushroom and microbial are the main pathogenic factors,and the family is the main place for foodborne disease outbreaks.It is necessary to carry out targeted management and education in accordance with the above epidemic characteristics,to reduce the occurrence of foodborne diseases.