食源性疾病与食物中毒

  目的  分析2007 — 2016年海南省食源性疾病暴发事件的流行病学特征，为有效防控食源性疾病暴发事件的发生提供科学依据。  方法  对2007 — 2016年海南省报告食源性疾病暴发事件，按照季度、地区、致病因素、发生场所等进行描述性分析。  结果  2007 — 2016年海南全省共报告食源性疾病暴发事件292起，发病3 435例，死亡9例，年均发病率8.03 %，年均病死率0.26 %；第三季节是高发季节，家庭是高发场所，主要由微生物引起，其中又以副溶血性弧菌最多；有毒海产品是导致死亡的主要原因；2011年发病率最低，2013年发病率最高，各年份间发病率差异有统计学意义（χ² = 570.50，P < 0.01）。  结论  海南省食品安全形势严峻，加强食品安全的宣传教育，制定针对性措施，有效预防和降低食源性疾病暴发。

The research status and enlightenment of foreign foodborne disease prevention and control

  Objective  To analyze epidemiological characteristics of foodborne disease outbreaks in Hainan province during the period from 2007 through 2016 and to provide evidences for effective prevention and control of foodborne diseases.  Methods  We collected data on reported foodborne disease outbreaks in Hainan province from 2007 through 2016. The seasonality, regionality, pathogen, and occurrence setting distribution of the outbreaks were analyzed.  Results  Totally 292 foodborne disease outbreaks, involving 3 435 sufferers and 9 deaths, were reported during the 10-year period in Hainan province. The mean annual incidence of foodborne diseases was 8.03% and the mean annual fatality rate for foodborne disease sufferers was 0.26%. Most of the outbreaks occurred in family settings and during the 3rd season of a year. The majority of the outbreaks were caused by the contamination of pathogenic microorganisms and Vibrio parahaemolyticus was a main pathogen detected in the outbreaks. Consumption of pathogen-contaminated seafood was correlated to the most of the deaths in the outbreaks. The lowest annual incidence rate of foodborne diseases was observed in 2011 and the highest was in 2013. There was a statistically significant yearly difference in the incidence rate of foodborne diseases （χ² = 570.50, P < 0.01）.  Conclusion  Foodborne disease is still a major problem for food safety and related health education and intervention programs should be promoted in Hainan province.