2001～2018年苏州市学校食源性疾病暴发事件分析
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摘要
目的 为预防和控制苏州市学校食源性疾病暴发事件的发生提供科学决策。方法 对2001～2018年苏州市学校食源性疾病暴发事件报告和调查报告进行统计分析,主要分析不同年份食源性疾病暴发情况、致病因子、月份、学校类别、事件起数、发病人数等。结果 2001～2018年苏州市学校中食源性疾病暴发26起,占4.69%(26/554),发病985例,占8.87%(985/11104)。致病微生物及其毒素是导致学校食源性疾病暴发的主要致病因子,9月份是事件的高发月份,且小学暴发事件最多。粮食类及肉类是暴发的主要食物,加工人员污染和加工销售污染是暴发的主要原因。结论 缩短食品加工到就餐的时间,防止加工环节和加工人员污染能有效防止食源性疾病的暴发。
Objective To make scientific decisions for preventing and controlling the occurrence of foodborne disease outbreaks in Suzhou schools. Methods Statistical analysis was conducted on the reports and investigation reports of foodborne disease outbreaks in schools in Suzhou from 2001 to 2018. The outbreaks of foodborne diseases,virulence factors, months, school types, number of incidents, and number of cases in different years were mainly analyzed. Results From 2001 to 2018, there were 26 foodborne disease outbreaks in Suzhou schools, accounting for4.69%(26/554) and 985 cases accounting for 8.87%(985/11104). Pathogenic microorganisms and their toxins were the main factors which led to foodborne disease outbreaking in schools. September was the high-incidence month of the event, and the number of primary school outbreaks was the highest. Grain and meat were the main food of the outbreak, and pollution from processors and processing sales was the main cause of the outbreak. Conclusion Shortening the time from food processing to meals and preventing contamination of food processing and processors can effectively prevent foodborne disease outbreak.
Objective To make scientific decisions for preventing and controlling the occurrence of foodborne disease outbreaks in Suzhou schools. Methods Statistical analysis was conducted on the reports and investigation reports of foodborne disease outbreaks in schools in Suzhou from 2001 to 2018. The outbreaks of foodborne diseases,virulence factors, months, school types, number of incidents, and number of cases in different years were mainly analyzed. Results From 2001 to 2018, there were 26 foodborne disease outbreaks in Suzhou schools, accounting for4.69%(26/554) and 985 cases accounting for 8.87%(985/11104). Pathogenic microorganisms and their toxins were the main factors which led to foodborne disease outbreaking in schools. September was the high-incidence month of the event, and the number of primary school outbreaks was the highest. Grain and meat were the main food of the outbreak, and pollution from processors and processing sales was the main cause of the outbreak. Conclusion Shortening the time from food processing to meals and preventing contamination of food processing and processors can effectively prevent foodborne disease outbreak.
引文
[1]黄琼,郭云昌.食源性疾病防治知识[M].北京:人民卫生出版社,2014.Huang Q,Guo YC.Knowledge of foodborne disease prevention and control[M].Beijing:People's Health Publishing House,2014.
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[3]江凯,熬亚平,罗海波,等.1999-2015年全国食物中毒情况分析[J].安徽农业科学,2018,46(28):147-150,154.Jiang K,Ao YP,Luo HB,et al.Analysis of the food poisoning in China from 1999 to 2015[J].J Anhui Agric Sci,2018,46(28):147-150,154.
[4]潘娜,郭云昌,李薇薇,等.中国2002-2016年学校食物中毒暴发事件分析[J].中国学校卫生,2017,38(7):1023-1029.Pan N,Guo YC,Li WW,et al.An analysis of outbreak of food poisoning incidents in school from 2002 to 2016[J].Chin J School Health,2017,38(7):1023-1029.
[5]李薇薇,王三桃,梁进军,等.2013年中国大陆食源性疾病暴发监测资料分析[J].中国食品卫生杂志,2018,30(3):293-298.Li WW,Wang ST,Liang JJ,et al.Analysis of food-borne disease outbreaks in China mainland in 2013[J].Chin J Food Hyg,2018,30(3):293-298.
[6]赵江,闵向东,张强,等.云南省2013年至2017年食源性疾病暴发事件监测分析[J].昆明医科大学学报,2018,39(6):118-123.Zhao J,Min XD,Zhang Q,et al.Analysis on food-borne disease outbreaks in Yunnan province from 2013 to 2017[J].J Kunming Med Univ,2018,39(6):118-123.
[7]赵艳荣,王臵,刘碧瑶,等.2006-2011年浙江省食物中毒事件流行病学特征和趋势分析[J].疾病监测,2012,27(4):307-310.Zhao YR,Wang Z,Liu BY,et al.Epidemiological characteristics and trend of food poisoning in Zhejiang province from 2006 to 2011[J].Dis Surveill,2012,27(4):307-310.
[8]叶金波,高立冬,刘富强,等.湖南省2013~2016年学校诺如病毒感染暴发疫情流行病学分析[J].中国学校卫生,2018,39(3):394-396.Ye JB,Gao LD,Liu FQ,et al.Epidemiological characteristics of norovirus outbreak at schools in Hunan province during 2013-2016[J].Chin J School Health,2018,39(3):394-396.
[9]詹隆文,徐智寅,何丹丹,等.闵行区2013~2016年中小学诺如病毒感染聚集性疫情分析[J].中国学校卫生,2018,39(6):932-934.Zhan LW,Xu ZY,He DD,et al.Analysis of norovirus infection aggregation in primary and secondary schools in Minhang district from2013 to 2016[J].Chin J School Health,2018,39(6):932-934.
[10]田礼钦,滕臣刚.2001-2013年苏州市食源性疾病暴发事故流行病学分析[J].中国食品卫生杂志,2015,27(6):614-619.Tian LQ,Teng CG.Analysis on epidemiological characteristic of food-borne disease in Suzhou from 2001-2013[J].Chin J Food Hyg,2015,27(6):614-619.
[11]张群,胡佳,滕臣刚,等.一起霉菌毒素引起学校食源性疾病暴发调查[J].中国学校卫生,2017,38(2):307-308.Zhang Q,Hu J,Teng CG,et al.Investigation on an outbreak of a school food-borne disease caused by mycotoxin[J].Chin J School Health,2017,38(2):307-308.
[12]吴玱玱,李艳芬,炊慧霞,等.河南省学生餐食源性致病菌污染状况调查[J].中国学校卫生,2018,39(1):54-56.Wu LL,Li YF,Chui HX,et al.Investigation on contamination of food-borne pathogens among students in Henan province[J].Chin JSchool Health,2018,39(1):54-56.
[13]董庆利.蒸煮米饭中蜡样芽孢杆菌的定量暴露评估[J].食品科学,2013,34(21):306-310.Dong QL.Quantitative exposure assessment of Bacillus cereus in cooked rice[J].Food Sci,2013,34(21):306-310.
[2]马智杰,王岗,李向云,等.中国2002-2015年学校食源性疾病暴发事件分析[J].中国公共卫生,2016,32(12):1700-1705.Ma ZJ,Wang G,Li XY,et al.Epidemiological characteristics of food-borne disease outbreaks in schools in China,2002-2015[J].Chin JPublic Health,2016,32(12):1700-1705.
[3]江凯,熬亚平,罗海波,等.1999-2015年全国食物中毒情况分析[J].安徽农业科学,2018,46(28):147-150,154.Jiang K,Ao YP,Luo HB,et al.Analysis of the food poisoning in China from 1999 to 2015[J].J Anhui Agric Sci,2018,46(28):147-150,154.
[4]潘娜,郭云昌,李薇薇,等.中国2002-2016年学校食物中毒暴发事件分析[J].中国学校卫生,2017,38(7):1023-1029.Pan N,Guo YC,Li WW,et al.An analysis of outbreak of food poisoning incidents in school from 2002 to 2016[J].Chin J School Health,2017,38(7):1023-1029.
[5]李薇薇,王三桃,梁进军,等.2013年中国大陆食源性疾病暴发监测资料分析[J].中国食品卫生杂志,2018,30(3):293-298.Li WW,Wang ST,Liang JJ,et al.Analysis of food-borne disease outbreaks in China mainland in 2013[J].Chin J Food Hyg,2018,30(3):293-298.
[6]赵江,闵向东,张强,等.云南省2013年至2017年食源性疾病暴发事件监测分析[J].昆明医科大学学报,2018,39(6):118-123.Zhao J,Min XD,Zhang Q,et al.Analysis on food-borne disease outbreaks in Yunnan province from 2013 to 2017[J].J Kunming Med Univ,2018,39(6):118-123.
[7]赵艳荣,王臵,刘碧瑶,等.2006-2011年浙江省食物中毒事件流行病学特征和趋势分析[J].疾病监测,2012,27(4):307-310.Zhao YR,Wang Z,Liu BY,et al.Epidemiological characteristics and trend of food poisoning in Zhejiang province from 2006 to 2011[J].Dis Surveill,2012,27(4):307-310.
[8]叶金波,高立冬,刘富强,等.湖南省2013~2016年学校诺如病毒感染暴发疫情流行病学分析[J].中国学校卫生,2018,39(3):394-396.Ye JB,Gao LD,Liu FQ,et al.Epidemiological characteristics of norovirus outbreak at schools in Hunan province during 2013-2016[J].Chin J School Health,2018,39(3):394-396.
[9]詹隆文,徐智寅,何丹丹,等.闵行区2013~2016年中小学诺如病毒感染聚集性疫情分析[J].中国学校卫生,2018,39(6):932-934.Zhan LW,Xu ZY,He DD,et al.Analysis of norovirus infection aggregation in primary and secondary schools in Minhang district from2013 to 2016[J].Chin J School Health,2018,39(6):932-934.
[10]田礼钦,滕臣刚.2001-2013年苏州市食源性疾病暴发事故流行病学分析[J].中国食品卫生杂志,2015,27(6):614-619.Tian LQ,Teng CG.Analysis on epidemiological characteristic of food-borne disease in Suzhou from 2001-2013[J].Chin J Food Hyg,2015,27(6):614-619.
[11]张群,胡佳,滕臣刚,等.一起霉菌毒素引起学校食源性疾病暴发调查[J].中国学校卫生,2017,38(2):307-308.Zhang Q,Hu J,Teng CG,et al.Investigation on an outbreak of a school food-borne disease caused by mycotoxin[J].Chin J School Health,2017,38(2):307-308.
[12]吴玱玱,李艳芬,炊慧霞,等.河南省学生餐食源性致病菌污染状况调查[J].中国学校卫生,2018,39(1):54-56.Wu LL,Li YF,Chui HX,et al.Investigation on contamination of food-borne pathogens among students in Henan province[J].Chin JSchool Health,2018,39(1):54-56.
[13]董庆利.蒸煮米饭中蜡样芽孢杆菌的定量暴露评估[J].食品科学,2013,34(21):306-310.Dong QL.Quantitative exposure assessment of Bacillus cereus in cooked rice[J].Food Sci,2013,34(21):306-310.