Pathogen surveillance results of foodborne diseases in Yichang in 2013 - 2020
10.3969/j.issn.1006-2483.2022.05.015
- VernacularTitle:2013—2020年宜昌市食源性疾病病原体监测结果分析
- Author:
Yi LIANG
1
;
Xiao-yan MING
1
;
Yan LI
1
;
Man XIAO
1
Author Information
1. Yichang Center for Disease Control and Prevention , Yichang , Hubei 443000 , China
- Publication Type:Journal Article
- Keywords:
Food-borne diseases;
Pathogens;
Monitoring
- From:
Journal of Public Health and Preventive Medicine
2022;33(5):65-68
- CountryChina
- Language:Chinese
-
Abstract:
Objective To analyze the detection and epidemiological characteristics of foodborne disease pathogens in Yichang City from 2013 to 2020, and to provide a scientific basis for the formulation of prevention and control strategies. Methods The data were collected from the Foodborne Disease Surveillance and Reporting System. Case specimens were collected for laboratory testing. Descriptive epidemiological methods were used for statistical analysis. Results A total of 3932 biological samples were collected, and the positive rate of pathogenic microorganisms was 12.05% (474/3 932). Among them, the detection rates of Salmonella and norovirus were the highest, accounting for 8.65%（340/474）and 2.47%（97/474）, respectively. Virus infection was mainly in winter and bacterial infection was mainly in summer. The age group with the highest detection rate of 16.25%（234/1440）was 4 to 17 years old (χ2=41.363，P<0.05). Salmonella, norovirus, and Escherichia coli all had the highest detection rate in scattered children. Eating places were mainly family, accounting for 74.89% (355/474). The highest proportion of suspected exposure food was fruit and its products (15.82%), milk and dairy products (15.40%), and grain and its products (11.60%). Conclusion In summer and autumn, Salmonella was the main bacterial infection and norovirus was the main bacterial infection in winter and spring in Yichang. Fruits and fruit products , milk and dairy products, grain and grain products are the main contaminated food. The publicity and supervision of foodborne diseases should be strengthened, and the public should be reminded to pay attention to hygiene habits and disease prevention and control.
