2013 - 2015年青海省哨点医院食源性疾病病例监测结果分析

目的 对2013 - 2015年青海省哨点医院食源性疾病病例监测结果分析，掌握该省食源性疾病发病本底资料，为食源性疾病及食源性疾病的暴发防控提供科学依据。方法 按照《全国食源性疾病监测工作手册》要求，选择该省二级甲等以上10家哨点医院，收集以腹泻症状为主诉的就诊病例，并采集粪便或肛拭子标本进行病原学分析。结果 2013 - 2015年10家哨点医院共监测腹泻病例3 298例，采集病例生物标本2 846份，检出沙门菌、志贺氏菌、副溶血性弧菌、致泻大肠埃希氏菌共114株，总检出率为4.01%，其中沙门菌46株，志贺氏菌65株，副溶血性弧菌2株、致泻大肠埃希氏菌1株。8 - 11月为发病高峰，5岁以下年龄组，60岁以上年龄组为高发病人群；可疑食品以肉与肉制品所占比例最大，其次为水果类及其制品、粮食类及其制品；可疑进食场所以家庭为主，其次为路边摊点。结论 沙门菌、志贺氏菌是目前青海省食源性疾病的主要致病菌；需进一步加强青海省食源性疾病监测网络体系建设，加强对人群特别是儿童、老年人食源性疾病的知识宣传教育，加强可疑食品的监督管理，积极开展有效的防控措施。

Analysis on surveillance results of food-borne diseases from sentinel hospital in Qinghai from 2013 to 2015

Objective The aim of this study was to understand the basic situation of food-borne illness based on the analysis of the food-borne disease active surveillance results from sentinel hospitals in Qinghai from 2013 to 2015, in order to provide evidence for disease control and prevention. Methods According to National Food-borne Disease Monitoring manual, diarrhea symptoms suspected food-borne diseases data was collected from ten surveillance of sentinel hospitals of Qinghai and feces or swab samples were collected for pathogenic analysis. Results A total of 3298 diarrhea patients and 2846 biological samples were enrolled from 2013 to 2015, and 114 pathogens from 46 strains of Salmonella, 65 strains of Shigella, 2 strains of Vibrio Parahemolyticus, one strains of Enterobacter sakazakii were reported. The overall detection rate was 4.01%. The peak of the incidence was from August to November. Children under five years old and the age group above 60 years old were high incidence populations. The largest proportion of suspected food was meat and its products, followed by fruits and derived products, grain and its products. The suspicious food was primarily took from home and roadside stand. Conclusion Salmonella and Shigella were the main pathogens of food-borne diseases in Qinghai, it is necessary to strengthen the surveillance net capacity of food-borne disease, the publicity and education of food-borne disease knowledge to children and old people, and to strengthen the supervision and management about suspected foods, and carry out more effective preventive and control measures.