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目的对2015年江苏省食源性疾病暴发事件的流行病学特征进行分析,提出防控措施和策略。方法对2015年通过江苏省食源性疾病暴发监测系统上报的77起食源性疾病暴发事件进行时间、发生场所、致病因子、引发疾病的食品种类和发病地区等方面的分析。结果 2015年江苏省共发生食源性疾病暴发事件77起,累计发病1111人,其中死亡6人。食源性疾病暴发的主要时间是7~9月;饮食服务单位是食源性疾病暴发的主要场所,其次为集体食堂、家庭和农村宴席;微生物是食源性疾病的主要致病因素;动物类食品是引发食源性疾病暴发事件的主要原因。结论加强对食源性疾病高发因素和高发场所的食品安全监管,针对性地加强毒蕈中毒的食品安全教育,提高食源性疾病暴发事件的流行病学调查能力均为预防和控制食源性疾病暴发事件的有效措施。
Objective To analyze the epidemiological characteristics of foodborne disease outbreak in Jiangsu Province in 2015 and put forward prevention and control measures and strategies. Methods The data of 77 foodborne illness outbreaks reported by Jiangsu Foodborne Disease Outbreak Monitoring System in 2015 were analyzed in terms of time, place of occurrence, causative agents, the types of foodstuffs causing the disease, and the disease areas. Results A total of 77 food-borne outbreaks occurred in Jiangsu Province in 2015, with a cumulative incidence of 1,111 and 6 deaths. The main time for foodborne disease outbreak was from July to September. The catering service units were the main places where outbreaks of foodborne diseases occurred, followed by collective canteens, families and rural banquets. Microbes were the main risk factors of foodborne diseases. Animals Food is the main cause of foodborne disease outbreaks. Conclusion To strengthen food safety regulation of high risk factors of food-borne diseases and high places, and to enhance food safety education of poisonous mushroom poisoning and improve epidemiological investigation of outbreaks of food-borne diseases are both prevention and control of food-source Effective measures for disease outbreaks.