| 河南省2011—2020年学校食源性疾病暴发事件分析 |
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| 引用本文： | 袁蒲,付鹏钰,李杉,杨丽,周昇昇,叶冰,张书芳.河南省2011—2020年学校食源性疾病暴发事件分析[J].中国学校卫生,2021,42(8):1242-1245. |
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| 作者姓名： | 袁蒲 付鹏钰 李杉 杨丽 周昇昇 叶冰 张书芳 |
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| 作者单位： | 河南省疾病预防控制中心营养与食品安全研究室，郑州 450016 |
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| 基金项目： | 河南省科技发展计划项目182102310217河南省医学科技攻关计划联合共建项目2018020518 |
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| 摘 要： | 目的 分析河南省2011—2020年学校食源性疾病暴发事件的流行病学规律及特点，为有效防控学校食源性疾病暴发事件提供依据。 方法 对国家食品安全风险评估中心的食源性疾病暴发监测系统报告的2011—2020年河南省学校食源性疾病暴发事件进行流行病学统计分析。 结果 河南省10年间共报告学校食源性疾病暴发事件47起，累计发病人数1 258人，住院人数701人，死亡1人。河南省学校食源性疾病暴发事件报告起数前4位的城市为郑州市、驻马店市、信阳市，新乡市。学校食源性疾病事件高峰期是6和9月。中学食堂和小学食堂导致的事件数最多(均为12起)。粮食制品引起的学校食源性疾病上报事件数和发病人数最多(14起，371人)。致病菌及其毒素是引起学校食源性疾病暴发事件的主要病原因子，占查明原因事件数的78.26%。引起学校食源性疾病暴发事件最多的致病菌是蜡样芽孢杆菌，引起发病人数最多的致病因素是致泻大肠埃希菌，引发死亡病例的致病因素是毒蘑菇。除原因不明的事件外，加工不当是导致学校食源性疾病暴发事件的主要环节。 结论 中小学生是学校食源性疾病高发群体，应加强夏秋季学校食堂的监督和管理，预防粮食类食品加工储存不当导致的细菌性食源性疾病暴发事件。
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| 关 键 词： | 食品污染 疾病暴发流行 公共卫生 中毒 流行病学研究 |
| 收稿时间： | 2021-04-08 |
Analysis of foodborne diseases outbreaks in schools from 2011 to 2020 in Henan Province |
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| Affiliation: | Nutrition and Food Safety Department, Henan Provincial Center for Disease Control and Prevention, Zhengzhou (450016), China |
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| Abstract: | Objective To analyze the epidemiological characteristics of school foodborne disease outbreaks in Henan Province from 2011 to 2020 and to provide the basis for effective prevention and control of school foodborne disease outbreaks. Methods The outbreaks of foodborne diseases in schools in Henan Province reported by the foodborne disease outbreak surveillance system from 2011 to 2020 were statistically analyzed. Results A total of 47 outbreaks of school foodborne diseases were reported in Henan province in the past 10 years, with a total of 1 258 cases, 701 hospitalizations and 1 death. Zhengzhou, Zhumadian, Xinyang and Xinxiang were the top 4 cities in Henan Province in terms of the number of school foodborne disease outbreaks reported. The peak of foodborne illness incidents in schools was in June and September. The largest number of incidents occurred in middle school canteens and primary school canteens(all 12). The number of reported incidents (12) and the number of cases of foodborne diseases (371) in schools caused by cereals and their products were the largest. Pathogenic bacteria and their toxins were the main pathogenic factors that caused the outbreaks of foodborne diseases in schools, accounting for 78.26% of the identified causes. Bacillus cereus was the top pathogens causing foodborne diseases outbreaks in schools. The pathogenic factor that caused the largest number of cases was Diarrheogenic Escherichia Coli, and the pathogenic factor that caused the death cases was poisonous mushrooms. Apart from unexplained incidents, improper processing was the main link leading to foodborne diseases outbreaks in schools. Conclusion The primary and middle school students are the group with high incidence of foodborne diseases in schools. The supervision and management of school canteen should be strengthened in summer to prevent the outbreak of bacterial foodborne diseases caused by improper processing and storage of grain food. |
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