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目的探讨人感染猪链球菌病的危险因素。方法采取1:M匹配的病例对照研究。对疫情早期发病的29例人感染猪链球菌患者及其家属、邻居和一起处理过病(死)猪的个体共147名匹配对照进行问卷调查。调查的危险因素重点是与病(死)猪及其制品的接触方式。统计分析采用条件logistic回归方法。结果多因素分析结果显示,病前一周内曾屠宰过(OR=11.978,95%CI: 3.355～42.756)和洗切加工过(OR=3.008,95%CI:1.022～8.849)病(死)猪是发病的主要危险因素。估计屠宰和洗切加工暴露的归因危险度百分比分别为91.65%和66.76%。在研究人群中,喂养、销售、埋葬和食用等暴露因素不是发病的危险因素。结论屠宰和洗切加工病(死)猪是人感染猪链球菌病的重要危险因素。
Objective To explore the risk factors of human infection with Streptococcus suis. Methods A 1: M matched case-control study was performed. A total of 147 matched controls were used in the questionnaire survey of 29 individuals infected with Streptococcus suis and their families, neighbors and individuals with the disease (dead) pigs who were infected early in the outbreak. The risk factors surveyed focused on how the sick (dead) pigs and their products were exposed. Statistical analysis using conditional logistic regression. Results The results of multivariate analysis showed that the number of dead pigs who had been slaughtered (OR = 11.978, 95% CI: 3.355 to 42.756) and those who had been cut and processed (OR = 3.008, 95% CI: 1.022-8.849) Is the main risk factor for the disease. The estimated risk of attribution to slaughter and wash processing exposures was 91.65% and 66.76%, respectively. Among study populations, exposure factors such as feeding, marketing, burial and consumption are not risk factors for morbidity. Conclusion Slaughter and wash-cutting of sick (dead) pigs is an important risk factor for human infection with Streptococcus suis.