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目的分析近20年来安顺市食源性疾病发病规律以寻求降低食品风险的依据和食品安全措施。方法采用Excel2007和Epinfo软件对1995—2013年突发公共卫生事件报告管理信息系统中安顺食源性疾病报告事件作流行病学描述性和分析性研究。结果 1995—2013年共报告103起食源性疾病事件,发病3 587例,死亡61例。7、8月是高发季节。中毒原因以微生物为主,报告事件数为33起,占总事件数的32.04%(33/103);中毒人数为1 419人,占总病例数的39.56%(1 419/3 587)。死亡原因以化学中毒尤其是鼠药中毒为主,占死亡病例的55.74%(34/61);其次为不明原因死亡,占死亡病例的26.23%(16/61)。发病和死亡主要集中在农村人口中,中毒发病起数农村高于城市,中毒发病率城市高于农村(χ2=153.077 8,P<0.01),但中毒病死率农村远高于城市(χ2=28.177 8,P<0.05)。结论安顺市食物中毒预防与控制重点在农村家庭与学校食堂,针对安顺市在高发季节对高发人群采取有效的干预措施可降低发病数和死亡数,以保障食品安全。
Objective To analyze the incidence of foodborne diseases in Anshun in the recent 20 years in order to seek the basis of reducing food risk and food safety measures. Methods Epidemiological descriptive and analytical studies were conducted on the reporting of foodborne diseases in Anshun in the public health incident reporting and management information system of 1995-2013 with Excel2007 and Epinfo software. Results A total of 103 foodborne disease events were reported in 1995-2013, with 3 587 cases of disease and 61 deaths. July and August are high season. The main cause of the poisoning was microbes. The number of reported incidents was 33, accounting for 32.04% (33/103) of the total number of incidents. The number of poisoned persons was 1 419, accounting for 39.56% (1 419/3 587) of the total number of cases. The cause of death was mainly chemical poisoning, especially rat poisoning, accounting for 55.74% (34/61) of the deaths, followed by unexplained deaths, accounting for 26.23% (16/61) of the deaths. Incidence and death were mainly concentrated in the rural population. The incidence of poisoning in rural areas was higher than that in urban areas, and the incidence of poisoning was higher in cities than in rural areas (χ2 = 153.077 8, P <0.01), but the case fatality rate in rural areas was much higher than that in urban areas (χ2 = 28.177 8, P <0.05). Conclusion The prevention and control of food poisoning in Anshun mainly focuses on rural families and school canteens. In Anshun City, effective interventions on high-risk population in high incidence season can reduce the number of cases and deaths to ensure food safety.