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目的分析1起霍乱暴发疫情的流行病学特征,为制定防制措施提供科学依据。方法制定统一的病例诊断标准,开展现场流行病学调查并对采集标本进行实验室检测。结果共发生5例病例(1例可能病例,确诊病例3例,健康带菌者1例),罹患率为2.3%,无死亡病例。14日午餐为危险餐次,食用甲鱼或鸡肉者罹患率(4.4%)高于未食用者(0%),但差异无统计学意义(RR=∞,95%CI=0.398～∞);食用木耳酸菜汤对预防发病有一定的保护作用(RR=0,95%CI=0～0.761);从病例的粪便和肛拭子标本分离到O139霍乱弧菌4株;从聚餐点清洗甲鱼的污水排放口水样中分离到O139霍乱弧菌1株。结论本次疫情为感染O139霍乱弧菌引起的霍乱暴发疫情,可疑污染来源为甲鱼,食用酸性食品对预防霍乱发生有一定的保护作用。
Objective To analyze the epidemiological characteristics of a cholera outbreak and provide a scientific basis for making prevention and control measures. Methods To develop a unified case diagnostic criteria, to carry out on-site epidemiological investigations and laboratory specimens collected samples. Results A total of 5 cases (1 possible case, 3 confirmed cases, 1 healthy carrier), the attack rate was 2.3%, no deaths. On the 14th, lunch was a risky meal, while the incidence of eating turtle or chicken was higher (4.4%) than that of non-consuming (0%), but the difference was not statistically significant (RR = ∞, 95% CI = 0.398 ~ Morgas sauerkraut had some protective effect against the disease (RR = 0, 95% CI = 0 ~ 0.761); 4 isolates of V. cholera O139 were isolated from the stool and anal swab samples; One strain of Vibrio cholerae O139 was isolated from the discharge water sample. Conclusion The outbreak was outbreak of cholera caused by Vibrio cholerae O139 infection. The source of suspicious contamination was turtle. Food acidification could prevent cholera to some extent.