Epidemiologic and etiologic characteristics of foodborne diseases in Minhang， Shanghai 2016‒2020
10.19428/j.cnki.sjpm.2023.22262
- VernacularTitle:2016—2020年上海市闵行区食源性疾病主动监测病原学及流行病学特征分析
- Author:
Jing LYU
1
;
Lifang ZHAO
1
;
Yun LIU
1
;
Jingjing ZHANG
1
;
Hong LIU
2
;
Shenggang DUAN
2
Author Information
1. Minhang Center for Disease Control and Prevention, Shanghai 201100, China
2. Shanghai Municipal Center for Disease Control and Prevention, Shanghai 200336, China
- Publication Type:Journal Article
- Keywords:
foodborne disease;
surveillance;
epidemiological feature;
suspected food
- From:
Shanghai Journal of Preventive Medicine
2023;35(2):169-174
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo learn the epidemiological features of foodborne diseases， and to provide scientific basis for disease control. MethodsThe monitoring data of foodborne diseases in Minhang from 2016 to 2020 were analyzed. Stool or swab specimens were collected to detect salmonella， Vibrio parahaemolyticus， Escherichia coli， Shigella， Campylobacter jejuni and norovirus. ResultsThe information of15 951 foodborne disease cases and 11 176 samples were collected， with the positive rate of 12.03%.The cases with diarrhea accounted for 99.90% of the total. The cases with fever accounted for 14.70% of the total. The cases with water stool accounted for 89.70% of the total. May to October were the epidemic periods of foodborne diseases in Minhang（79.78%）. The detection rate was the highest in the 30‒39 age group and cadre staff occupation（13.53%，13.49%）. The detection rates of foodborne bacteria and virus were 5.39% （Vibrio parahaemolyticus）， 3.25% （salmonella），1.44% （norovirus）， 1.06%（Escherichia coli）， 0.56% （Campylobacter jejuni）， 0.34% （mixed infection） and 0% （Shigella）. During this 5-year period， the positive rate of Vibrio parahaemolyticus decreased significantly， while the positive rate of salmonella and Escherichia coli and Campylobacter jejuni increased significantly. The main suspected food were aquatic products （29.44%）， meat （25.80%） and fruits （10.78%）. The main processing methods of suspected food were family workshop （41.12%） and restaurants （37.55%）. The total detection rate of the cases was the highest in the canteen， reaching 20.51%. ConclusionFoodborne disease cases have a seasonal peak. The positive detection of pathogens tends to be similar year by year. The main suspected food is aquatic products. The main resources of suspected food are family workshop， restaurants， and canteen. Targeted health education， supervision and management should be taken to prevent the occurrence of foodborne diseases and the outbreak of food poisoning
