A case-control study on risk factors of vibrio parahaemolyticus sporadic infection
10.19485/j.cnki.issn1007-0931.2017.11.010
- VernacularTitle:副溶血性弧菌散发感染危险因素的病例对照研究
- Author:
Yun LIN
1
;
Yang-Ming SUN
;
Jian-Yong LUO
;
Heng-Hui WANG
Author Information
1. 嘉兴市疾病预防控制中心
- Keywords:
Vibrio Parahaemolyticus;
Sporadic infection;
Risk factors;
Case-control study
- From:
Journal of Preventive Medicine
2017;29(11):1123-1126
- CountryChina
- Language:Chinese
-
Abstract:
Objective To understand the risk factors of vibrio parahaemolyticus sporadic infection in Jiaxing, and to provide evidence to prevent and control foodborne diseases. Methods Case-control study was used and the food borne disease surveillance system was retrieved from 2013 to 2016. Based on the diagnostic criteria for infectious diarrhea (WS 271—2007) , laboratory confirmed vibrio parahaemolyticus sporadic cases in Jiaxing City were enrolled into the case group. According to the ratio of 1 :1, the healthy population matched by identical community, gender and age was enrolled into control group. Questionnaire survey was used to collect the general information and risk factors of participants. The risk factors were analyzed by conditional multivariate logistic regression. Results A total of 211 vibrio parahaemolyticus sporadic cases and 211 healthy persons were investigated. There were no statistically significant difference about educational level, and the occupational distribution between case group and control group (P>0.05) . The onset time of 79.62% cases was primarily from July to October, and the clinical symptoms were mainly diarrhea (100.00%), abdominal pain (86.73%), nausea (56.40%), and vomit (51.66%) . Conditional logistic regression analysis showed that eating out 5 days prior to onset (OR=2.11, 95%CI: 1.15-3.86), eating marine fish (OR=2.72, 95%CI:1.01-7.37) and marine shrimps (OR=4.42, 95%CI: 1.22-15.97) were the independent risk factors. Conclusion The major risk factors of vibrio parahaemolyticus sporadic infection of residents in Jiaxing were eating out 5 days prior to onset, eating marine fish and eating marine shrimps. Food safety supervision and resident awareness of food safety should be strengthened to lower the incidence risk of foodborne diseases such as vibrio parahaemolyticus infection.
