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目的了解中国学校食源性疾病暴发事件的流行病学特征,为有效防控学校食源性疾病暴发提供依据。方法对2002—2015年国家食源性疾病监测网报告的全国各类学校食源性疾病暴发事件进行描述性分析。结果 2002—2015年全国共报告学校食源性疾病暴发事件1 054起,累计发病人数37 480例,住院18 492例,死亡11例;在致病因素明确的食源性疾病暴发事件中,微生物性因素引起的暴发事件数最多,占总事件数的34.54%;引起死亡的暴发事件首要因素是化学性因素,占总死亡人数的54.55%。蔬菜类、粮食类、肉类是引起暴发事件的主要食品,分别占总事件数的14.14%、12.71%、8.63%;中、小学校园是学校食源性疾病事件的高发场所,9月份是高发月份;加工不当及交叉污染是引起校园食源性疾病暴发事件的主要环节。结论微生物是引起学校食源性疾病暴发事件的首要因素,应积极预防校园化学性食源性疾病暴发事件以减少事件死亡人数。
Objective To understand the epidemiological characteristics of foodborne illness outbreaks in schools in China and provide evidence for prevention and control of foodborne disease outbreaks in schools. Methods A descriptive analysis was conducted on the outbreaks of foodborne diseases in all kinds of schools in China reported by the National Foodborne Disease Surveillance Network in 2002-2015. Results From 2002 to 2015, a total of 1054 outbreaks of foodborne illness were reported in the country, with a total of 37,480 cases of hospitalization, 18,492 hospitalizations and 11 deaths. In the outbreak of food-borne diseases with definite pathogenic factors, Sexual factors caused the largest number of outbreaks, accounting for 34.54% of the total number of incidents; the leading cause of death was the chemical factor, accounting for 54.55% of the total number of deaths. Vegetables, foodstuffs and meat were the main foodstuffs causing the outbreaks, accounting for 14.14%, 12.71% and 8.63% respectively of the total number of incidents; primary and secondary school campuses were the high incidence places for school-based foodborne disease incidents and September was high Month; improper processing and cross-contamination are the main links that cause school-based foodborne disease outbreaks. Conclusions Microorganism is the primary factor causing the outbreak of food-borne diseases in schools. It should actively prevent outbreaks of chemical foodborne diseases in schools to reduce the number of deaths from the events.