南阳市食源性感染的危险因素分析

目的 分析食源性感染的危险因素并进行膳食指导。方法 采用流行病学调查方法,以问卷调查方式收集2018年2月—2020年10月南阳市食源性疾病主动监测网络报告系统中527例疑似食源性感染患者的一般资料,统计阳性确诊率,收集患者年龄、性别、是否在外就餐、是否食用海产品等信息,分析危险因素。结果 本组527例疑似食源性感染患者中,阳性163例,阴性364例;阳性率30.93%(163/527)。年龄、季节、是否在外就餐和是否食用畜肉、海产品、水果蔬菜是发生食源性感染的单因素,差异有统计学意义(P<0.001);logistic回归分析显示,年龄<5岁(95%CI 2.258～9.125,OR=4.539)、夏秋季节(95%CI 1.136～7.426,OR=2.904)、在外就餐(95%CI 2.269～30.416,OR=8.307)、食用畜肉(95%CI 1.854～32.169,OR=7.723)、食用海产品(95%CI 2.398～24.387,OR=7.647)是发生食源性感染的危险因素(P<0.01),食用水果蔬菜(95%CI 0.251～0.876,OR=0.876)是发生食源性感染的保护因素(P=0.005)。结论 年龄<5岁、夏秋季节、在外就餐、食用畜肉、食用海产品是食源性感染的危险因素,食用水果蔬菜是其保护因素。

Risk factors of foodborne infections in Nanyang City

Objective To analyze the risk factors and dietary guidance of foodborne infections. Methods The general data of 527 patients with suspected foodborne infections in Nanyang City from February 2018 to October 2020 were collected by questionnaires, the positive diagnosis rate was counted, the age, gender, eating out and eating seafood of the patients were collected, and the risk factors were analyzed. Results Among 527 patients with suspected foodborne infections, 163 were positive and 364 were negative; and the positive rate was 30.93% (163/527). Age, season, whether eating out and whether eating livestock meat, seafood, fruit and vegetables were single factors of foodborne microbial infections, and the differences were statistically significant (all P<0.001). Logistic regression analysis showed that age<5 years old (95%CI: 2.258 - 9.125, OR=4.539), summer and autumn seasons (95%CI: 1.136 - 7.426, OR=2.904), eating out (95%CI: 2.269 - 30.416, OR=8.307), eating animal meat (95%CI: 1.854 - 32.169, OR=7.723), and eating seafood (95%CI: 2.398 - 24.387, OR=7.647) were the risk factors of foodborne microbial infections (P<0.01), but eating fruit and vegetables (95%CI: 0.251 - 0.876) was the protective factor of foodborne microbial infections (P=0.005). Conclusion Age<5 years old, summer and autumn seasons, eating out, and eating livestock meat and seafood are the risk factors of foodborne microbial infections, but eating fruit and vegetables is the protective factor.