2014—2020年四川省农村宴席食源性疾病流行病学特点

Epidemiological characteristics of foodborne diseases at rural banquets in Sichuan Province from 2014-2020

目的了解2014—2020年四川省在农村宴席中发生的食源性疾病流行病学特点,提出有效的预防措施。方法通过食源性疾病暴发信息监测系统,整理和分析2014—2020年四川省发生在农村宴席中的食源性疾病事件。结果2014—2020年四川省共上报农村宴席相关食源性疾病共85起,发病人数1725人,无死亡病例。农村宴席暴发高峰时间在7—8月份,占36.5%;肉与肉制品是主要原因食品,报告事件数和中毒人数分别占27.1%和29.4%;细菌性病原微生物是主要的致病原因,报告事件数和中毒人数分别占58.8%和67.8%;储存不当和加工不当是主要的污染环节,报告事件数分别占40.0%和36.5%,中毒人数分别占41.0%和40.5%。结论四川省农村宴席食源性疾病主要发生在夏秋季,主要原因食品为肉与肉制品,主要致病原因是细菌性微生物,主要的污染环节是储存不当和加工不当。建议针对以上流行病学特点,针对性地开展宣传教育及监督管理,切实有效地预防农村宴席中食源性疾病的发生。

Objective To understand the epidemiological characteristics of foodborne diseases at rural banquets in Sichuan Province from 2014 to 2020,propose effective preventive measures.Methods Based on the national foodborne disease outbreak monitoring system,the foodborne disease events at rural banquets reported in Sichuan Province from 2014 to 2020 were collected and analyzed.Results From 2014 to 2020,a total of 85 foodborne disease events at rural banquet were reported in Sichuan Province,including 1725 patients,and there was no death.The peak of foodborne disease outbreaks at rural banquets occurred between July and August,accounting for 36.5%.The meat and meat products were the main cause food,which the number of reported incidents and poisoning cases accounted for 27.1%and 29.4%respectively.The bacterial pathogenic microorganisms were the main cause of disease,which the number of reported incidents and poisoning cases accounted for 58.8%and 67.8%respectively.The main pollution links were improper storage and processing,with the number of reported incidents accounting for 40.0%and 36.5%respectively,and the number of poisoning cases accounting for 41.0%and 40.5%respectively.Conclusions The foodborne diseases at rural banquets in Sichuan Province mainly occur in summer and autumn.The main reason food is meat and meat products,the main pathogenic factor is bacterial microorganisms,and the main pollution links are improper storage and processing.It is suggested that targeted management and education should be carried out to prevent foodborne diseases in rural banquets in accordance with the above epidemic characteristics.