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云南省2004 — 2019年食物中毒事件流行特征分析

Epidemic characteristics of food poisonings in Yunnan province, 2004 – 2019

  • 摘要:
      目的   了解云南省食物中毒事件的流行特征,为制定相应的防控措施和策略提供科学依据。
      方法   收集中国疾病预防控制信息系统中突发公共卫生事件报告管理信息系统2004年1月1日 — 2019年12月31日云南省报告的食物中毒突发公共卫生事件相关信息,对云南省2004 — 2019年食物中毒事件的流行特征进行描述性分析。
      结果   云南省2004 — 2019年共报告食物中毒事件1014起,中毒27965例,死亡864例,病死率为3.09 %。发生食物中毒事件的高峰时段为6 — 8月,共发生458起,占食物中毒事件总数的45.17 %;该时段也是野生毒蕈中毒的高发期,野生毒蕈中毒是造成食物中毒死亡的主要原因,其死亡数为488例,占食物中毒死亡总数的56.48 %。中毒事件报告起数居于前5位的地区中,文山州、红河州和楚雄州为少数民族自治州,报告起数分别为143、100和97起。农村家庭和学校是食物中毒的高发场所,分别为520起(51.28 %)和181起(17.85 %);农村聚餐的中毒人数最多,为11168例(39.94 %);农村家庭的死亡数最多,为733例(85.42 %)。
      结论   云南省2004 — 2019年食物中毒事件在少数民族聚居或杂居的州(市)发生率较高,发病高峰为6 — 8月,中毒死亡数最多的为野生毒蕈中毒,农村家庭和学校是食物中毒的高发场所,在少数民族地区、农村家庭和学校加强精准化的健康卫生饮食宣教并积极预防野生毒蕈中毒是云南省需长期坚持防控的工作重点。

     

    Abstract:
      Objective  To explore epidemic characteristics of food poisonings reported in Yunnan province and to provide evidences for developing strategies on the prevention and control of food poisoning.
      Methods  From the Public Health Emergency Reporting System, a subsystem of the China Information System for Disease Control and Prevention, we extracted all data on food poisoning-related public health emergencies in Yunnan province reported from 2004 through 2019 for a descriptive epidemiological analysis.
      Results  Totally 1 014 food poisoning incidents were reported in the province during the 16-year period; the incidents involved 27 965 sufferers and 864 mortalities, with a fatality rate of 3.09%. Of all the incidents, 45.17% (458) occurred during June – August in a year, a season with more food poisoning caused by intake of toxic wild mushrooms. More than a half (56.48%, 488 deaths) of the food poisoning mortalities were due to poisonings associated with toxic wild mushrooms. Three minority autonomous prefectures (Wenshan, Honghe and Chuxiong prefectures) were among the top five regions with more food poisonings and the number of reported food poisonings was 143, 100, and 97 for the three prefectures, respectively. Homes and schools in rural regions were top two settings with higher food poisoning incidents and 520 (51.28%) and 181(17.85%) of all the reported incidents occurred at the two settings. For all the reported food poisonings, more than one third (39.94%, 11 168) of the all sufferers were associated with dinner parties and the most (85.42%, 733) of the mortalities were related to home settings in rural regions.
      Conclusion  During 2004 – 2019 in Yunnan province, the incidence rate of food poisonings was relatively high in prefectures (municipalities) heavily or scatteredly inhabited by ethnic minorities; the epidemic peaks for the food poisoning were observed during June – August in a year; the most of the mortalities due to the food poisonings was associated eating toxic wild mushrooms and more food poisoning occurred in home and school settings in rural regions. The results suggest that in food poisoning prevention, special concerns should be paid to health education on food hygiene and wild mushroom poisoning in minority regions and rural home and school settings.

     

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