Study on pathogen surveillance of adult foodborne diarrhea cases in Jinan
10.3969/j.issn.1006-2483.2021.04.009
- VernacularTitle:2013—2019年济南市成人食源性腹泻病例病原体监测
- Author:
Yanhua LIU
1
;
Min LIU
1
;
Liting ZHAO
1
;
Li ZHEN
1
;
Weiwei LUAN
1
;
Yuanzhen ZHANG
1
Author Information
1. Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan 250021, China
- Publication Type:Journal Article
- Keywords:
Foodborne diarrhea;
Pathogen;
Adult
- From:
Journal of Public Health and Preventive Medicine
2021;32(4):40-44
- CountryChina
- Language:Chinese
-
Abstract:
Objective To analyze bacterial epidemiological characteristics of adult foodborne diarrhea cases in Jinan from 2013 to 2019, and to provide references for the prevention and control of foodborne diseases. Methods Using SPSS21.0, the pathogen detection results of 1513 adult diarrhea cases reported by the foodborne disease surveillance sentinel hospital in Jinan was analyzed. Results The positive detection rate of the pathogen of foodborne diarrhea in adults was 46.07%. Among these, the positive rate of bacterial infection was 30.60%, mainly Escherichia coli; the positive rate of norovirus infection was 20.29%, and the main infection genotype was GⅡ; and the positive rate of bacterial-virus infection was 4.82%. The difference in pathogen positive detection rates in different quarters was statistically significant (χ2=11.894, P=0.008). Bacterial infection was the main factor during the second to the fourth quarters, while viral infection became critical in the second and the fourth quarters. The top three suspected exposure foods were meat and meat products (18.77%), mixed foods (14.83%), and fruits and their products (14.35%). Conclusion The positive rate of adult foodborne diarrhea pathogens in Jinan is relatively high. It is recommended to increase sentinel monitoring hospitals. At the same time, the foodborne disease prevention and control measures should be developed based on seasonal changes, different age groups, and different characteristics of exposed food.
