论文部分内容阅读
目的分析一起霍乱暴发疫情特征与影响因素,为今后预防霍乱暴发提供科学依据。方法调查所有聚餐人员及接触者,按《霍乱防治手册》确定病例。结果调查就餐者813人,发现病例4例(病原学诊断3例,临床诊断1例),带菌者116例,病原学确认均为O139血清型。感染率为14.76%,带菌率为14.27%,罹患率为0.49%;所有感染者均有同一就餐史,未就餐者未感染。结论本次疫情为霍乱爆发,感染率高。发病原因可能为食用的甲鱼或虾污染霍乱弧菌所致。
Objective To analyze the characteristics and influencing factors of a cholera outbreak and provide a scientific basis for future prevention of cholera outbreak. Methods Investigate all the dinners and contacts, according to “cholera prevention and treatment manual” to determine the case. Results 813 diners were surveyed, 4 cases were found (pathogenic diagnosis in 3 cases, clinical diagnosis in 1 case) and carriers in 116 cases. The pathogenicity was confirmed as O139 serotype. The infection rate was 14.76%, the infection rate was 14.27%, and the attack rate was 0.49%. All the infected persons had the same eating history and no meal was uninfected. Conclusion The outbreak was an outbreak of cholera with a high infection rate. The cause may be caused by eating turtle or shrimp contaminated with Vibrio cholerae.