Impact of the SARS-CoV-2 Pandemic on Prevalence and Incidence of Bacterial Gastroenteritis in Spain, 2019-2022.

IF 1.9 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Foodborne pathogens and disease Pub Date : 2024-05-01 Epub Date: 2024-01-29 DOI:10.1089/fpd.2023.0124
Alfredo Maldonado-Barrueco, Julio García-Rodríguez, Guillermo Ruiz-Carrascoso
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Abstract

The aim of this study was to describe the impact of non-pharmaceutical interventions (NPIs) against SARS-CoV-2 on bacterial gastroenteritis illnesses (BGIs), including Campylobacter spp., Aeromonas spp., Salmonella spp., Shigella spp./enteroinvasive Escherichia coli (EIEC), and Yersinia enterocolitica, in outpatients, inpatients, and emergency departments (ED). Data of patients from a health care area in Madrid (Spain) with diarrhea and positive-real-time polymerase chain reaction (RT-PCR) were collected. The periods analyzed were prepandemic (P0, April 1, 2019 to March 31, 2020), first (P1, April 1, 2020 to March 31, 2021), and second (P2, April 1, 2021 to March 31, 2022) pandemic years. We compared the prevalence, median age, patient profile, and absolute incidence (AI) per 100,000 population during the study periods using Fisher's test (p < 0.05). One thousand eighty-one (13.9%, [95% confidence interval, CI: 13.1-14.6]) of the 7793 patients tested during P0, 777 (13.3%, [95% CI: 12.4-14.2]) of the 5850 tested during P1, and 945 (12.4%, [95% CI: 11.7-13.2]) of the 7606 patients tested were positive for some BGIs. The global prevalence showed a decreasing trend that was statistically significant in P2. During P1, there was an increase in BGIs in the ED with a decrease of median age (p > 0.05). However, during P2, the prevalence for outpatients increased (p < 0.05). The individual prevalence analysis over the three periods remained homogeneous for most of the BGIs (p > 0.05). The AI of most BGIs showed a decreasing trend at P1 and P2 with respect to P0 (p > 0.05). However, Shigella spp./EIEC was the only BGI with a decrease in prevalence, and AI showed statistically significant variation in P1 and P2 (p < 0.05). The prevalence and AI for BGIs mostly showed a slight decrease during the first 2 pandemic years compared with the prepandemic may be explained by the greater impact of foodborne transmission on BGIs. The significant decrease in Shigella spp./EIEC illnesses could explain the mainly person-to-person transmission and the reduction of bacterial load in fomites for NPIs. This retrospective study was approved by the Ethics Committee with the code: HULP PI-5700.

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2019-2022 年 SARS-CoV-2 大流行对西班牙细菌性肠胃炎流行率和发病率的影响。
本研究旨在描述针对 SARS-CoV-2 的非药物干预措施 (NPI) 对细菌性肠胃炎疾病 (BGI) 的影响,包括门诊病人、住院病人和急诊科 (ED)的弯曲杆菌属、气单胞菌属、沙门氏菌属、志贺氏菌属/侵袭性大肠杆菌 (EIEC) 和小肠结肠炎耶尔森菌。我们收集了马德里(西班牙)医疗保健区腹泻患者的数据,以及实时聚合酶链反应(RT-PCR)阳性患者的数据。分析的时间段为流行前(P0,2019 年 4 月 1 日至 2020 年 3 月 31 日)、第一次(P1,2020 年 4 月 1 日至 2021 年 3 月 31 日)和第二次(P2,2021 年 4 月 1 日至 2022 年 3 月 31 日)流行年。我们使用费雪检验比较了研究期间的患病率、中位年龄、患者情况和每 10 万人的绝对发病率(AI)(P P > 0.05)。然而,在 P2 期间,门诊患者的发病率有所上升(P P > 0.05)。与 P0 相比,大多数 BGI 的 AI 在 P1 和 P2 呈下降趋势(P > 0.05)。然而,志贺菌属/EIEC 是唯一一种发病率下降的 BGI,其 AI 在 P1 和 P2 有显著的统计学差异(p 志贺菌属/EIEC 疾病可解释主要是人际传播和非传染性疾病患者居室细菌量减少的原因)。这项回顾性研究获得了伦理委员会的批准,批准代码为 HULP PI-5700:HULP PI-5700。
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来源期刊
Foodborne pathogens and disease
Foodborne pathogens and disease 医学-食品科技
CiteScore
5.30
自引率
3.60%
发文量
80
审稿时长
1 months
期刊介绍: Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.
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