Epidemiological characteristics and pathogen analysis of foodborne diseases among students in Ningbo during 2014-2021
10.16835/j.cnki.1000-9817.2022.11.030
- VernacularTitle:宁波市2014—2021年学生食源性疾病流行特征和病原学分析
- Author:
JIANG Danjie, GUO Yanbo, WANG Jinghui, GAO Hua, GONG Qinghai, ZHANG Yan
1
Author Information
1. Food Safety (School Hygiene) Institute, Ningbo Municipal Center for Disease Control and Prevention, Ningbo (315010) , Zhejiang Province, China
- Publication Type:Journal Article
- Keywords:
Food contamination;
Epidemiologic studies;
Enterovirus infections;
Students
- From:
Chinese Journal of School Health
2022;43(11):1725-1728
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyze the epidemiological and pathogenic characteristics of foodborne diseases among students in Ningbo from 2014 to 2021, so as to provide a scientific basis for the prevention and control of foodborne diseases in schools.
Methods:Information on foodborne disease cases among students attending all surveillance hospitals in Ningbo from 2014 to 2021 was collected from the Foodborne Disease Surveillance System of Zhejiang Province, and epidemiological characteristics and pathogenic analysis were analyzed.
Results:A total of 3 602 cases of foodborne diseases in the student population were reported in Ningbo, of which 54.58% were males and 45.42% were females. Students aged 18 years and above accounted for the highest incidence group, and the incidence time mainly showed two peaks in May to June and September to October. Meat and meat products accounted for the largest proportion of suspicious foods (21.11%), and the positive pathogen detection rates were 11.20% for Norovirus, 3.30% for Vibrio parahaemolyticus, 1.77% for Salmonella, 1.30% for diarrheogenic Escherichia coli and 0.18% for Shigella.
Conclusion:The main suspect foods for foodborne diseases among students in Ningbo are primarily meat and meat products, and the main etiological agent is norovirus, which requires strengthening food safety health education and food safety management.
