热带病与寄生虫学

热带病与寄生虫学 ›› 2023, Vol. 21 ›› Issue (3): 150-154.doi: 10.3969/j.issn.1672-2302.2023.03.007

• 《突发公共卫生事件应急条例》颁布20周年专题 • 上一篇    下一篇

2010—2022年重庆市食物中毒突发公共卫生事件流行特征分析

段陈林1,2(), 周蕾3, 刘慧慧3, 罗书全4, 龙江4()   

  1. 1.中国疾病预防控制中心现场流行病学培训项目，北京100050
    2.长沙市疾病预防控制中心
    3.中国疾病预防控制中心
    4.重庆市疾病预防控制中心
  • 收稿日期:2023-04-07 出版日期:2023-06-20 发布日期:2023-07-06
  • 通信作者: 龙江，E-mail: 348820397@qq.com
  • 作者简介:段陈林，男，硕士，医师，研究方向：疾病控制。E-mail: 767201634@qq.com
  • 基金资助:
    中国现场流行病学培训项目(J2020J10)

Analysis on the epidemiological characteristics of public health emergencies from food poisoning in Chongqing Municipality from 2010 to 2022

DUAN Chen-lin1,2(), ZHOU Lei3, LIU Hui-hui3, LUO Shu-quan4, LONG Jiang4()   

  1. 1. Chinese Field Epidemiology Training Program, Chinese Center for Disease Control and Prevention, Beijing 100050, China
    2. Changsha Center for Disease Control and Prevention
    3. Chinese Center for Disease Control and Prevention
    4. Chongqing Center for Disease Control and Prevention
  • Received:2023-04-07 Online:2023-06-20 Published:2023-07-06
  • Contact: LONG Jiang, E-mail: 348820397@qq.com

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摘要：

目的 了解重庆市食物中毒突发公共卫生事件的发生规律和特点，为有效应对和科学防控提供依据。方法 在中国疾病预防控制信息系统突发公共卫生事件报告管理信息系统中，收集报告时间为2010年1月至2022年12月的重庆市食物中毒突发公共卫生事件的相关信息，对发生时间、场所、致病因素等流行病学特征进行描述性分析。结果 2010—2022年重庆市共报告食物中毒突发公共卫生事件116起，中毒人数3 415例，死亡22例。细菌性食物中毒事件数和中毒人数最多，分别为59起（占50.86%）和2 494例（占73.03%）。细菌性食物中毒事件的致病菌以副溶血性弧菌和沙门菌为主，这两种致病菌引起食物中毒的事件数和中毒人数为41起和1 720例，占细菌性食物中毒的69.49%和68.97%。真菌性食物中毒死亡人数最多，为10例（占45.45%），均为误食毒蕈引起。事件高峰为5月和9月，共报告事件40起（占34.48%）、中毒人数1 378例（占40.35%）。报告事件数前三位的区（县）分别为九龙坡区（13起）、长寿区（12起）、黔江区（8起）。农村地区报告食物中毒事件68起（占58.62%），中毒人数为1 831例（占53.62%），主要发生场所为家庭（39起）；城市地区报告48起（占41.38%），中毒人数为1 584例（占46.38%），主要发生场所为饮食服务机构（27起）。22例食物中毒死亡病例全部发生在农村家庭。结论 重庆市食物中毒事件夏秋季高发，应加强该季节重点地区及场所的食品安全监测，同时加强食品安全健康教育，提高群众对当地常见有毒化学物质、有毒植物以及毒蕈的鉴别能力，预防食物中毒事件发生。

关键词: 突发公共卫生事件, 食物中毒, 流行病学特征, 重庆市

Abstract:

Objective To understand the patterns and characteristics of public health emergencies arising from food poisoning in Chongqing Municipality so as to provide a scientific basis for promoting effective prevention and control of similar events. Methods The related data on the public health emergencies caused by from food poisoning reported in Chongqing were collected from January 2010 to December 2022 via the subsystem of Public Health Emergency Management under the Information System for Disease Prevention and Control in China, and descriptively analyzed pertinent to the epidemiological characteristics, including the time, places and pathogenic factors of the events. Results One hundred and sixteen events of food poisoning were reported in Chongqing from 2010 to 2022, which affected 3 415 people and resulted in 22 deaths. Food poisoning caused by bacteria was most seen (59 events, 50.86%), and affected most people (2 494 cases, 73.03%). Vibrio parahaemolyticus and Salmonella were the major pathogenic bacteria in the incidents, and responsible for 41 events and 1 720 cases of the food poisoning, respectively accounting for 69.49% and 68.97% of the bacterial food poisoning. Food poisoning caused by fungi led to the highest number of deaths (10 cases, 45.45%), all of the deaths were resulted from accidental ingestion of poisonous mushrooms. The peak of food poisoning incidents in Chongqing chiefly appeared in May and September, during which period 40 incidents (34.48%) were reported, with 1 378 poisoning cases (40.35%) involved. From 2010 to 2022, the top three districts (counties) in Chongqing with the incidents reported were Jiulongpo District (13 events), Changshou District (12 events) and Qianjiang District (8 events). Sixty-eight events (58.62%) of food poisoning in rural areas in Chongqing were reported from 2010 to 2022, which involved 1 831 people (53.62%). The incidents primarily occurred in households, with 39 events reported. Forty-eight (41.38%) incidents of food poisoning were reported in urban areas, which affected 1 584 people (46.38%). The incidents largely occurred in business providing catering services, with 27 events. All 22 deaths from food poisoning occurred in rural households. Conclusion In the summer and autumn when food poisoning is high, monitoring over the food safety should be intensified in key areas besides provision of education on food safety and health, improving the ability to recognize native common toxic chemicals, differentiate poisonous plants and mushrooms in local residents so as to prevent food poisoning incidents.

Key words: Public health emergency, Food poisoning, Epidemiological characteristic, Chongqing Municipality

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