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目的了解深圳市福田社区的食源性疾病的流行特征,为预防控制食源性疾病提供理论依据。方法对2014—2015年因食源性疾病首次在社区健康服务中心就诊的病例填写食源性疾病报告卡,同时收集1 557份腹泻患者的大便或肛拭子样品,进行10种致病菌和3种病毒的病原谱分析。结果食源性疾病的致病菌主要以沙门氏菌、副溶血性弧菌和诺如病毒为主,检出率分别为4.30%、1.41%和11.76%。引起食源性疾病前3位的食物种类是肉与肉制品、谷类及制品和水产品。生冷食品、辛辣食品和剩余食品是引起食源性疾病的主要原因,就餐场所主要是在家里、餐饮店和路边摊档。2015年在路边摊档和快餐店进食的比例比2014年明显降低,而在家里和餐饮店进食的比例2015年明显升高。结论无论在家或在外就餐,都应注意预防食源性疾病的发生,应对社区居民开展多种形式的健康教育,倡导健康的就餐方式,以降低食源性疾病的发生。
Objective To understand the epidemiological characteristics of foodborne diseases in Futian community in Shenzhen and to provide a theoretical basis for the prevention and control of foodborne diseases. Methods Fodder food-borne disease report cards were filled out for the first time that food-borne diseases were seen in community health service centers during 2014-2015, and samples of stools or anal swabs from 1 557 diarrhea patients were also collected for 10 pathogens and Pathogenic spectrum analysis of 3 kinds of viruses. Results The main pathogens of foodborne diseases were Salmonella, Vibrio parahaemolyticus and Norovirus. The detection rates were 4.30%, 1.41% and 11.76% respectively. The top three food-borne diseases are meat and meat products, cereals and products and aquatic products. Chilled foods, spicy foods and leftover foods are the main causes of foodborne illness, mainly at home, restaurants and roadside stalls. The proportion of eating at roadside stalls and fast food restaurants decreased significantly in 2015 compared with 2014, while the proportion of eating at home and in restaurants was significantly higher in 2015. Conclusion No matter at home or eating out, we should pay attention to the prevention of food-borne diseases, carry out various forms of health education among community residents, and advocate healthy eating methods to reduce the incidence of foodborne diseases.