淮南市2019—2023年食源性疾病监测结果分析

Analysis of monitoring results of foodborne diseases in Huainan City from 2019 to 2023

目的了解淮南市食源性疾病流行病学特征,为疾病防控提供科学依据。方法收集2019—2023年淮南市食源性疾病监测数据并对其进行描述性流行病学分析。结果2019—2023年淮南市共报告食源性疾病病例18966例。其中,报告时间以5—10月为主,占81.95%;男女性别比为0.90∶1;年龄分布以25~74岁人群为主,占69.47%;职业分布以农民为主,占39.83%;可疑进食场所主要是家庭,占85.00%;可疑暴露食品主要是粮食类及其制品,占21.63%;自诉可疑暴露食品加工包装方式中,以家庭自制为主,占43.57%。2019—2023年共采集611份粪便或肛拭标本,病原学阳性242份,阳性检出率为39.16%;致病病原体主要是诺如病毒(占17.51%)、致泻大肠埃希菌(占13.91%)及沙门菌(占9.66%)。结论淮南市食源性疾病夏秋季高发,患病人群以农民为主,主要可疑暴露食品为粮食类及其制品,主要进食场所为家庭。需要制定针对性的防控措施,减少食源性疾病的发生。

Objective To understand epidemiological characteristics of foodborne diseases in Huainan City and provide scientific basis for disease prevention and control.Methods Collect and conduct descriptive epidemiological analysis of foodborne disease monitoring data in Huainan City from 2019 to 2023.Results From 2019 to 2023,a total of 18966 cases of foodborne diseases were reported in Huainan City.Among them,the majority of reports occurred from May to October,accounting for 81.95%.The gender ratio was 0.90∶1,with the age group of 25-74 years old accounting for 69.47%of the cases.The majority of cases were reported among farmers,accounting for 39.83%of the total.The suspected exposure location was mainly in households,accounting for 85.00%.The suspected exposure food was mainly grain and its products,accounting for 21.63%.Among the self-reported suspected exposure food processing and packaging methods,homemade processing was the main method,accounting for 43.57%.A total of 611 fecal or anal swab specimens were collected from 2019 to 2023,with 242 testing positive for pathogens,resulting in a positive detection rate of 39.16%.The main pathogens were Norovirus(17.51%),diarrheagenic Escherichia coli(13.91%),and Salmonella(9.66%).Conclusion Foodborne diseases in Huainan City are more prevalent in the summer and autumn seasons,with farmers being the main affected population.The main suspected exposure food is grain and its products,and the main eating place is at home.Targeted prevention and control measures are needed to reduce the occurrence of foodborne diseases.