2010-2022年中国浙江省家庭食源性疾病暴发监测情况

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-07-27 DOI:10.1016/j.fm.2024.104612
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引用次数: 0

摘要

背景食源性疾病是全球日益关注的公共卫生问题,而家庭是常见的食源性疾病暴发场所。本研究旨在探讨浙江省家庭食源性疾病暴发的流行病学特征,并提出有针对性的防控措施。方法采用描述性统计方法分析浙江省食源性疾病暴发监测系统2010-2022年收集的家庭食源性疾病暴发数据。这些暴发事件主要发生在 6 月至 9 月,占所有报告暴发事件的 62.08%(352/567)。11 个都道府县报告的疫情数量各不相同,最多的达到 100 起,最少的只有 7 起。 家庭食源性疾病疫情的致病因素多种多样。蘑菇毒素在所有病因中所占比例最大(43.39%),造成住院(54.18%)和死亡(78.26%)的比例最高。这类疾病的爆发是由误食野生毒蘑菇引起的。细菌感染(16.23%)是第二大常见病因,沙门氏菌属和副溶血性弧菌是主要病原体。这些疾病的爆发是由于储存不当、加工不当或多种因素造成的,涉及的食物主要是水生动物、蛋类和熟肉。其他已确定的病原包括植物毒素(9.52%)、化学物(7.23%)、动物毒素(3.70%)和病毒(1.76%)。在上述病因中,蘑菇毒素、细菌和动物毒素具有季节性特征。对地区和病因的分析表明,11 个都道府县的各种病因比例各不相同。野生蘑菇(43.39%)、水生动物(9.88%)和有毒植物(8.47%)是这些疫情涉及的前三种食物。导致家庭食源性疾病暴发的最常见因素是不可食用和误食(59.08%),其次是多种因素(7.58%)、储存不当(7.41%)和加工不当(7.41%)。因此,公共卫生机构应加强对居民的监测和健康教育,提高居民的食品安全意识,有效减少家庭食源性疾病的发生。此外,政府相关部门及时进行宣传和预警,出台控制原材料致病菌污染的标准,加强对毒蘑菇、亚硝酸盐等可能危害健康的物质销售的监管,也有助于减少食源性疾病的暴发。
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Surveillance of household foodborne disease outbreaks in Zhejiang Province, China, 2010–2022

Background

Foodborne diseases are a growing public health concern worldwide and households are a common setting. This study aimed to explore the epidemiological characteristics of household foodborne disease outbreaks in Zhejiang Province and propose targeted prevention and control measures.

Methods

Descriptive statistical methods were used to analyze household foodborne disease outbreak data collected from the Foodborne Disease Outbreaks Surveillance System in Zhejiang Province from 2010 to 2022.

Results

Household foodborne disease outbreaks showed an upward trend during the study period (Cox-Staurt trend test, p = 0.01563 < 0.05). These outbreaks mainly occurred from June to September, with 62.08% (352/567) of all reported outbreaks. The number of reported outbreaks varied in 11 prefectures, with a maximum of 100 and a minimum of only 7. Household foodborne disease outbreaks had a wide spectrum of etiologic factors. Mushroom toxins accounted for the largest proportion of all etiologies (43.39 %) and caused the highest proportion of hospitalization (54.18%) and death (78.26%). Such outbreaks are caused by accidently eating wild poisonous mushrooms. Bacterial infection (16.23%) was the second most common etiology, with Salmonella spp. and Vibrio parahaemolyticus being the primary pathogens. These outbreaks were caused by improper storage, improper processing or a combination of factors, and the foods involved were mainly aquatic animals, eggs and cooked meat. Other identified etiologies included plant toxins (9.52%), chemicals (7.23%), animal toxins (3.70%), and viruses (1.76%). Among the above-mentioned etiologies, mushroom toxins, bacteria, and animal toxins had seasonal characteristics. Analysis of regions and etiologies revealed that the proportion of various etiologies was different in 11 prefectures. Wild mushrooms (43.39%), aquatic animals (9.88%), and toxic plants (8.47%) were the top three foods involved in these outbreaks. The most common factors contributing to household foodborne disease outbreaks were inedibility and misuse (59.08%), followed by multiple factors (7.58%), improper storage (7.41%), and improper processing (7.41%).

Conclusions

Household foodborne disease outbreaks were closely related to the lack of knowledge regarding foodborne disease prevention. Therefore, public health agencies should strengthen residents’ surveillance and health education to improve food safety awareness and effectively reduce foodborne diseases in households. In addition, timely publicity and early warning by relevant government departments, the introduction of standards to control the contamination of pathogenic bacteria in raw materials, and strengthened supervision of the sale of substances that may cause health hazards, such as poisonous mushrooms and nitrites, will also help reduce such outbreaks.

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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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