Investigation and analysis of brucellosis infection risk factors in high-incidence areas of Xilinhot Inner Mongolia
10.3760/cma.j.cn231583-20190703-00186
- VernacularTitle:内蒙古自治区锡林浩特市布鲁菌病高发区感染危险因素调查分析
- Author:
Ruiping YU
1
;
Mengguang FAN
;
Na TA
;
Xiaoyan LI
Author Information
1. 内蒙古自治区综合疾病预防控制研究中心传染病预防控制研究一所，呼和浩特 010031
- From:
Chinese Journal of Endemiology
2020;39(3):207-210
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To grasp the exposure factors and risk factors of brucellosis in animal products practitioners in Xilinhot, and provide data support for targeted prevention and control of the disease.Methods:In 2018, employees of different types and sizes of cattle and sheep slaughtering and processing related enterprises, as well as individual practitioners engaged in animal product acquisition, trafficking, market transactions, street slaughtering and other activities were selected as the target of the survey in Xilinhot City, Inner Mongolia Animal Products Processing Zone, to conduct a group survey on the selected enterprises, and conduct surveys on individual practitioners by means of searching in the market and recruiting free clinics. The survey was focused on basic conditions, incidence, types of work, and work habits. The sera of the survey subjects were collected for testing. Risk factors were analyzed for the work habits of seropositive cases with brucellosis.Results:A total of 15 cattle and sheep slaughter and processing enterprises were investigated, including 371 workers, of whom 24 were seropositive; 219 individual practitioners were surveyed, 38 of whom were seropositive. Among different types of work, enterprise workers were involved in a total of 10 types of work, of which dead lambs were the most dangerous, with a prevalence of 26.67% (4/15), followed by boning meat, with a prevalence of 14.71% (15/102); 11 individuals were involved in 10 types of work, of which eviscerate meat was the most dangerous, with a prevalence of 50.00% (6/12), followed by treatment of dead lambs, with a prevalence of 33.82% (23/68). As a result of the survey of risk factors, slaughtering and processing enterprises practitioners were surveyed 13 types of work habits, 5 of which were risk factors for brucellosis, including mouth tools, scratching the skin, not wearing a hat, contaminating the whole body, and contaminating the head and face. The individual pratitioners were investigated 12 work habits, 5 of which were risk factors for brucellosis, including not wearing a mask, not taking a bath after work, contaminating the limbs, contaminating the head and face, and not washing hands before meals.Conclusions:Workers engaged in boning meat and dead lamb processing are at higher risk of contracting brucellosis. Individuals and enterprise workers have some work habits, which are risk factors for contracting brucellosis. Publicity and education and behavior intervention measures should be strengthened in the future.
