摘要:
了解2002-2015年期间发生在学校的1 291起食源性疾病暴发事件的归因分析结果,为有效防控学校食源性疾病的发生提供科学依据.方法 汇总国家监测和文献2个来源的学校食源性疾病暴发事件,剔除重复事件,选择致病因素明确的事件1 291起进行描述性分析和归因分析.结果 致病因素明确的事件中涉及发病人数58 691例,住院30 055例,死亡12例;致病因素以生物污染物为主(737起,占57.09%),居前3位的致病微生物分别是蜡样芽孢杆菌、金黄色葡萄球菌和沙门菌;原因食品主要为蔬菜类、粮食类和肉类,分别占15.49%,14.56%和8.29%;引发环节以加工不当为主(20.06%).结论 学校是食源性疾病的高发场所.应采取进一步有针对性的综合性防控措施,将学校食源性疾病暴发事件的风险降至最低.
Abstract:
Objective To understand the results of the attribution analysis of 1 291 foodborne disease outbreaks occurred in schools between 2002 and 2015,and to provide a scientific basis for prevention and control of foodborne disease in school.Methods To summarize the two sources of school foodborne disease outbreaks,namely national supervision and documents,to remove recurring events,and to have descriptive analysis and attribution analysis of 1 291 cases for pathogenic factors.Results The cases found with clear causative factors involved the incidence of 58 691 cases,30 055 hospitalizations,and 12 death cases;Bio-contaminants was the primary cause of pathogenic factors (737,accounting for 57.09%),the top three biological pollutants were waxy bacillus,staphylococcus aureus and salmonella;Causative food were mainly vegetables,food and meat,respectively,accounting for 15.49%,14.56% and 8.29%,respectively.And the main causative circle was improper processing of food(20.06%).Conclusion School is a high-risk place of foodborne disease,thus,the targeted comprehensive measures of prevention and control should be taken to reduce the risk of foodborne disease to the minimum.
点击查看大图
下载:
