Surveillance results of foodborne disease in Liuzhou City in 2018 -2020
10.3969/j.issn.1006-2483.2024.05.009
- VernacularTitle:2018—2020年柳州市食源性疾病监测结果分析
- Author:
Zhenxing YANG
1
;
Yun QIN
1
;
Lian FENG
1
;
Kan FENG
1
;
Dehao LI
1
;
Yiran LI
1
Author Information
1. Liu Zhou Center of Disease Control and Prevention , LiuZhou , Guang Xi 545007, China
- Publication Type:Journal Article
- Keywords:
Foodborne diseases;
Sentinel hospital;
Epidemiological characteristics;
Surveillance results
- From:
Journal of Public Health and Preventive Medicine
2024;35(5):37-40
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the epidemiological characteristics of foodborne diseases in Liuzhou City, and to provide reference for formulating the prevention and control measures of foodborne diseases. Methods The surveillance data of foodborne diseases in 25 sentinel hospitals in Liuzhou City from 2018 to 2020 were collected for statistical analysis. Results From 2018 to 2020, a total of 9 317 cases of foodborne diseases were reported in Liuzhou City, and 2 158 samples were collected for pathogen detection. A total of 311 cases were detected positive , with a detection rate of 14.41%. Norovirus had the highest detection rate (8.63%), followed by Salmonella (4.08%) and Escherichia coli (3.10%). July to October was a period of high incidence of foodborne disease（ 41.17%）. The proportion of patients aged 60 and over was the highest (18.49%), followed by the age group of 30-39 (18.03%). Suspicious foods were mainly meat and meat products (22.35%) and aquatic animals and their products (13.89%). The suspicious eating places were mainly families (40.43%) and restaurants (13.63%). Conclusion The high incidence of foodborne diseases in Liuzhou occurs in summer and autumn. The main pathogens are Salmonella and norovirus. Infected patients are concentrated in the age group of 60 years and above and the age group of 30 to 39 years old. The family is the main place of foodborne disease, followed by the restaurants and hotels. Suspicious foods include mainly meat and meat products and aquatic animals and their products. It is necessary to strengthen monitoring ability and food safety education to reduce the occurrence of foodborne diseases.
