Epidemiological characteristics of Salmonella infection in foodborne diseases in Shanxi Province from 2016-2021
10.3969/j.issn.1006-2483.2023.03.009
- VernacularTitle:2016—2021年山西省食源性疾病中沙门氏菌感染的流行病学特征
- Author:
Shangmin WANG
1
,
2
;
Lijian LEI
1
;
Santao WANG
2
;
Yi SHI
2
;
Xueyuan LI
2
;
Xiaobin SU
2
;
Hongxia YANG
2
Author Information
1. Public Health College , Shanxi Medical University ,Taiyuan , Shanxi 030001 , China
2. Shanxi Provincial Center for Disease Control and Prevention , Taiyuan , Shanxi 030000 , China
- Publication Type:Journal Article
- Keywords:
Salmonella;
Foodborne diseases;
Epidemiological characteristics
- From:
Journal of Public Health and Preventive Medicine
2023;34(3):43-46
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the epidemiological characteristics of Salmonella infection in foodborne diseases in Shanxi Province, and to provide a scientific basis for the prevention and control of Salmonella infection. Methods Automatic microbial biochemical identification system was used to identify Salmonella , and descriptive epidemiological methods were used to analyze the characteristics of Salmonella infections in foodborne diseases in Shanxi Province from 2016 to 2021. Results The basic information of 10 037 cases of foodborne diseases and their Salmonella detection results were analyzed. The detection rate of Salmonella was 5.25%, and the main serotype was Salmonella enteritidis (209/522). The positive detection rate of Salmonella in the 0-10 years old age group was the highest (6.04%), and the difference was statistically significant (χ2= 19.23, P = 0.01). The positive detection rate of Salmonella in kindergarteners was the highest at 10.71%, and there was a significant difference in the positive detection rate among different occupations (χ2= 43.31, P < 0.05). The detection rate of bulk foods (5.16%) was higher than that of pre-packaged foods (3.70%), and the difference was statistically significant (χ2= 4.43, P = 0.04). Cases involving food stores had a higher Salmonella detection rate (9.54%), and the peak period of Salmonella infection was from May 24 to August 23. Conclusion The incidence of Salmonella infection in foodborne diseases is high in summer and autumn. Foods in food stores and bulk foods are more likely to cause Salmonella infection. Supervision and management of food stores should be strengthened, and special attention should be paid to children in kindergartens during the epidemic peak.
