烹饪专业大学生HBVM阳性率调查

目的　了解接种乙肝疫苗后 ,烹饪大学生HBV感染状况 ,为乙肝防治提供科学依据。方法　应用ELISA法检测 192 4名 1999- 2 0 0 1年烹饪专业大学新生HBV感染标志物。采用改良赖氏法测肝功。结果　该人群血清HBVM总阳性率为 4 1 74 % ,男、女生阳性率分别为 4 1 90 %、 4 1 30 % ,差异无统计学意义 (P >0 0 5 )。抗 -HBs单项阳性率高达 39 71% ,男 (39 90 % )女 (39 2 0 % )相近。HBsAg或 /和抗 -HBc ,或 /和抗 -HBe,或 /和HBeAg的总阳性率仅为 1 82 %。HBsAg、HBeAg阳性率男生与女生相似 (P >0 0 5 )。结论　烹饪大学生HBVM呈现出“高免疫、低感染”的特征。对大学生定期进行健康检查 ,开展HBV感染标志的动态监测 ,加强对具有传染性检出者的随访 ,扩大乙肝疫苗接种面等措施是乙肝防制中的有效手段

Study of HBVM Positive Rate in Students of Chinese Cuisine Major After Vaccination

Objective To understand the immunity of students of Chinese cuisine major after hepatitis B vaccination to provide the scientific bases for hepatitis B Virus(HBV) infection prevention. Methods The serum markers of HBV of 1924 freshmen in a university were examined by ELISA from 1999 and 2001.The hepatitis function was detected by Lai's method. Results The total positive rate of HBVM was 41.74%, positive rate of male and female were 41.90%,41.30% ,respectively.The difference of positive rate of HBVM between the male and the female was not significant. Conclusions High immune and low infection-rate appeared in these students. It is important and effective for hepatitis B prevention and control by carrying out regular physical examination among students of cuisine major ,detecting HBV infection markers , scouting the students with infection and increasing vaccinated rate of HBV.