2014-2018年上海市食源性疾病病例流行特征及饮食史分析

目的 了解上海市食源性疾病病例的流行特征，分析可疑食品及其来源，为疾病防控提供依据。方法 收集上海市362家哨点医院2014-2018年就诊的食源性疾病病例信息，包括基本情况、就诊信息、可疑饮食信息等，医生采集就诊病例自愿提供的粪便或肛拭样本，检测沙门氏菌、副溶血性弧菌、志贺氏菌、肠致泻性大肠杆菌、空肠弯曲菌以及诺如病毒。结果 2014-2018年上海市共收集到70731例食源性就诊病例信息，致病菌及病毒检出情况:沙门氏菌3.35%、副溶血性弧菌6.50%、致泻性大肠杆菌4.79%、志贺氏菌0.09%、空肠弯曲菌2.99%，诺如病毒13.43%；病例发病高峰集中在每年5-10月；地区分布以近郊为多，占45.82%；26~30岁、31~35岁年龄段病例人数最多，分别占14.00%及12.52%；可疑饮食主要为水产动物及其制品（27.79%）、肉与肉制品（19.37%）；加工方式以家庭加工（30.53%）及散装（26.37%）为主；食物来源以家庭购买（51.08%）及餐饮店购买（25.61%）为主。结论 上海市食源性疾病病例具有季节性及人群流行特征，可疑饮食以家庭、餐饮店购买加工等为主，应当加强有针对性的健康宣教及监督管理，以控制疾病的发生。

Epidemiological features and dietary histories of foodborne disease cases in Shanghai, 2014-2018

Objective To learn the epidemiological features of foodborne disease cases, and to analyse its dietary history and the source of food, so as to provide data basis of disease control. Methods Data of foodborne disease cases including basic situation, medical information and suspicious food information in 362 sentinel hospitals in Shanghai from 2014 to 2018 were collected. Stool specimen or swab from foodborne disease cases who volunteered to provide was collected to detect salmonella, Vibrio parahaemolyticus, Escherichia coli, shigella, Campylobacter jejuni and norovirus. Results 70731 foodborne disease cases information was collected from 2014 to 2018, and the detection rates of foodborne bacteria and virus were 3.35%(salmonella), 6.50%(Vibrio parahaemolyticus), 4.79%(Escherichia coli), 0.09%(shigella), 2.99%(Campylobacter jejuni) and 13.43%(norovirus). May to Oct was the epidemic period of foodborne disease in Shanghai. Most cases came from suburbs(45.82%). Cases from age 26 to 30 and 31 to 35 had a large proportion(14.00% and 12.52%, respectively). The main suspected foods were aquatic products(27.29%) and meat(19.37%). The main processing methods of suspected food were family workshop(30.53%) and bulk(26.37%). The main resources of suspected food were family purchase(51.08%) and restaurants(25.61%). Conclusion Foodborne disease cases in Shanghai have seasonal peak and population epidemiological characteristics. The main resources of suspected food are family purchase and restaurant. Pertinence health education and supervise should be taken to reduce the incidence of food borne diseases.