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目的了解无锡市锡山区食源性疾病的流行病学特征及病原体分布种类。方法收集2014-2015年无锡市锡山区2家哨点医院就诊的231例腹泻病患者的信息和采集粪便标本进行细菌和病毒检测。结果 231例患者粪便标本中,检出各类细菌和病毒共67株,总检出率为29.00%,其中致泻性大肠埃希氏菌22株,沙门菌13株,副溶血性弧菌4株,志贺菌3株,非O1、O139霍乱弧菌1株,诺如病毒24株;全年病原体检出以第二季度、第三季度为主。标本中,男、女比例为1.29:1;年龄以18~34岁病例数最多,占48.48%;职业以农民工和0~6岁儿童为主;可疑食物中居前3位的是果蔬类与饮料(23.35%)、肉与肉制品(16.17%)、水产品(14.37%)。结论无锡市锡山区食源性疾病的主要病原为致泻性大肠埃希氏菌、沙门菌、志贺菌、副溶血性弧菌和诺如病毒,流行季节为夏秋季。应加强食品安全知识的宣传教育,重点对农民工和0~6岁儿童的主动监测,有效降低散发性食源性疾病病例的发生。
Objective To understand the epidemiological characteristics of foodborne diseases and the distribution of pathogens in Xishan District of Wuxi City. Methods A total of 231 diarrheal patients were collected from 2 sentinel hospitals in Wuxi Xishan District from 2014 to 2015 and samples of stool samples were collected for bacteria and virus testing. Results A total of 67 strains of bacteria and viruses were detected in 231 cases of stool specimens, with a total detection rate of 29.00%. Among them, 22 strains of diarrhea-causing Escherichia coli, 13 strains of Salmonella and 5 strains of Vibrio parahaemolyticus 3 strains of Shigella, 1 strain of non-O1 and O139 Vibrio cholerae and 24 strains of Norovirus. The detection of pathogens in the whole year was mainly in the second quarter and the third quarter. The specimens were male and female, with a ratio of 1.29: 1. The highest number of cases was between 18 and 34 years old, accounting for 48.48% of the total sample. Migrant workers and 0-6-year-old children were predominant in the sample. Among the top 3 suspicious foods, fruits and vegetables Beverages (23.35%), meat and meat products (16.17%), aquatic products (14.37%). Conclusion The main pathogens of foodborne diseases in Xishan District of Wuxi City are diarrhea-causing Escherichia coli, Salmonella, Shigella, Vibrio parahaemolyticus and Norovirus. The epidemic season is summer and autumn. Publicity and education on food safety knowledge should be strengthened with an emphasis on the active monitoring of migrant workers and children aged 0-6 years and effectively reducing the incidence of cases of sporadic foodborne illness.