2015年江苏省食源性疾病暴发事件的流行病学 特征分析
目的 对2015年江苏省食源性疾病暴发事件的流行病学特征进行分析, 提出防控措施和策略。方法 对2015年通过江苏省食源性疾病暴发监测系统上报的77起食源性疾病暴发事件进行时间、发生场所、致病因子、引发疾病的食品种类和发病地区等方面的分析。结果 2015年江苏省共发生食源性疾病暴发事件77起, 累计发病1111人, 其中死亡6人。食源性疾病暴发的主要时间是7~9月; 饮食服务单位是食源性疾病暴发的主要场所, 其次为集体食堂、家庭和农村宴席; 微生物是食源性疾病的主要致病因素; 动物类食品是引发食源性疾病暴发事件的主要原因。结论 加强对食源性疾病高发因素和高发场所的食品安全监管, 针对性地加强毒蕈中毒的食品安全教育, 提高食源性疾病暴发事件的流行病学调查能力均为预防和控制食源性疾病暴发事件的有效措施。
Objective To analyze the epidemiological characteristics of foodborne disease outbreaks in Jiangsu province in 2015, and provide measures and strategies for prevention and control of foodborne disease. Methods Totally 77 cases of foodborne disease outbreaks reported through the monitoring system of foodborne disease outbreaks in Jiangsu province in 2015 were analyzed from the following respects: occurrence time, occurrence place, pathogenic factor, type of food that causes disease, occurrence region and so on. Results There were altogether 77 cases of foodborne diseases outbreaks in Jiangsu province in 2015, the number of people involved was 1111, and the death toll was 6. The occurrence time of foodborne disease focused on July to September. The main occurrence places were catering units, followed by collective canteens, families and rural banquets. The main pathogenic factor was microorganism, and the animal food was the primary source of disease. Conclusion The effective measures for prevention and control of foodborne disease outbreaks include strengthening food safety monitoring of high-risk factors and places, promoting safety education of mushroom poisoning pertinently, and improving the ability of epidemiological investigations for foodborne disease outbreaks.
标题：2015年江苏省食源性疾病暴发事件的流行病学 特征分析
英文标题：Epidemiological characteristics of foodborne disease outbreaks in Jiangsu province in 2015
作者：
宗雯琦 江苏省疾病预防控制中心
戴月 江苏省疾病预防控制中心
甄世祺 江苏省疾病预防控制中心
吴高林 江苏省疾病预防控制中心
中文关键词:食源性疾病暴发,流行病学分析,防控措施,
英文关键词:foodborne disease outbreaks,epidemiological analysis,measures for prevention and control,
发表日期：2016-06-17
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