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目的通过分析基于哨点医院监测的食源性疾病流行特征,为食源性疾病监测、暴发预警及溯源提供基础数据和参考依据。方法在南京市15家哨点医院中,对符合病例标准的病例采集信息和粪便标本开展常见食源性致病菌和肠道病毒检测。结果共监测病例3 073例。检测食源性致病菌的1 949份粪便样本中共分离致病菌133株,总体检出率6.8%;沙门菌检出率最高(2.9%)。检测病毒的1 226份粪便样本中有290例病毒阳性(23.7%),其中最高为诺如病毒(17.7%),其次为轮状病毒(5.4%)。食源性致病菌检出高峰出现在8、9月份,检出率分别为10.7%和10.6%;病毒的检出高峰出现在10、11月份,检出率分别为56.4%和60.0%;不同月份间食源性致病菌和病毒检出率差异有统计学意义(χ~2=32.262和χ~2=179.244,均P<0.01)。1 579例病例提供了可疑暴露史,可疑食物中占比最高的为肉与肉制品(29.0%)。结论基本掌握了南京市食源性疾病的流行特征。需要不断完善食源性疾病监测体系,持续开展食源性疾病监测,为食源性疾病的预防、暴发早期预警、溯源及疾病负担评估奠定基础。
Objective To provide basic data and references for foodborne disease surveillance, outbreak warning and traceability by analyzing the epidemiological characteristics of foodborne diseases based on the surveillance of sentinel hospitals. Methods In 15 sentinel hospitals in Nanjing, common food-borne pathogenic bacteria and enterovirus were detected in the collected information and stool specimens of patients who met the criteria of the cases. Results A total of 3 073 cases were monitored. Among the 1 949 stool samples tested for food-borne pathogens, 133 strains of pathogens were isolated, the overall detection rate was 6.8%. The highest detection rate of Salmonella was 2.9%. Of the 1 226 stool samples tested, 290 were positive for the virus (23.7%), of which norovirus was the highest (17.7%), followed by rotavirus (5.4%). The detection peak of food-borne pathogens appeared in August and September, the detection rates were 10.7% and 10.6% respectively. The detection peak of virus appeared in October and November, the detection rates were 56.4% and 60.0% respectively. The detection rates of foodborne pathogens and viruses in different months were significantly different (χ ~ 2 = 32.262 and χ ~ 2 = 179.244, both P <0.01). A total of 579 cases provided a suspicious exposure history, with the highest proportion of suspicious foods being meat and meat products (29.0%). Conclusion The basic grasp of the prevalence of foodborne diseases in Nanjing. It is necessary to constantly improve the foodborne disease surveillance system and continuously carry out foodborne disease surveillance so as to lay a foundation for the prevention of foodborne diseases, early warning of outbreaks, tracing of sources and assessment of disease burden.