| Objective:In this study, to determine the epidemiological characterstics of bacterial food-borne disease in luwan district as well as the risk factors related on food, behavior, environment by retrospective analysis, status investigation and epidemiological control study.Methods:we use retrospective analysis, status investigation and epidemiological control study. Study data in the first part from China Disease Control and Preventuion System in2005to2011, as well as from the work report and Year data which are collected by the center of Disease Prevention and Control in Luwan District. The population data is from the Luwan District Public Security Bureau. The second part of the investigation use cross-sectional survey. The third part of the survey of risk factors use case-control study.Results:1. Bacterial food-borne disease is in the form of sporadic, trend variation and seasonal variation. The peak incidence of bacterial dysentery is in7～10month. The incidence of full-year peak in August. Infectious diarrhea and bacillary dysentery disease incidence time span wide. Infectious diarrhea occurred in3^9month. Bacillary dysentery occurred in October to the following January.2. From the proportion of bacterial food-borne disease, there is mainly in infectious diarrhea accounted for more than70%and no cholera incidence. In bacterial food-borne disease. The first incidence of the2005was bacillary dysentery. Since2006, infectious diarrhea has became the first.3. Bacterial food-borne diseases occur in all age groups. The21-30age group is the highest (23.65%). From the distribution of occupation, the most proportion is the retired and staff, which accounted for more than50%. No significant difference in gender(P>0.05). From the distribution of the region, descending order is Wuliqiao, Huaihai, Dapuqiao, Ruijin. The highest constituent proportion of floating population is57.1%in2005. Then the proportion declining to34.7%in2007. After2007, the proportion increased, and reaching56.3%in2011. There are three cases of food poisoning in2005～2011, with48person poisoned and no death. The food causing the bacterial food poisoning are restaurant food, collective meals, cakes. The number of poisoning caused by cake is largest(50%).4. The incidence of diarrhea accounted for100%, vomiting accounted for18.2%. On an average day, diarrhea4.4times, vomiting2.1times. The average time of onset is35hours. From the treatment behavior, it shows that hospital outpatient accounted for36.4%, stool inspection accounted for16%, taking drugs accounted for70.5%. Gender factor was statistically significant difference in treatment behavior (P<0.05). The proportions of female is more than male.5. From the behavior in drug using, it shows that the highest constituent proportion is antidiarrheal drugs(47.7%). The second is antibiotics drugs (20.5%). The proportion of hospital drug accounted for58.1%, and family drug accounted for41.9%, and pharmacy drug accounted for16.1%.6. The study find that there are4kinds of risk factors, that are "contact with animals in5days","been to different places in5days""dining out","dining out3times and above". And one protective factor is "cleaning kitchen countertops with disinfectant". It is positively correlated between the tempreature with the incidence.Conclusions:1. Among cholera, typhoid, paratyphoid and bacterial food poisoning, the diseases of bacterial food-borne have been well controled in Luwan district. However, the incidence of infectious diarrhea still accounts for a large. So we should paly attention to infectious diarrhea in prevention and control.2. Bacterial food-borne diseases are in the form of seasonal variation. There is high incidence of bacterial food-borne diseases in summer and autumn. The disease can be spread easily and popular, because of high temperature, universal susceptibility of pathogenic, changing in dietary pattern, a large number of population movements, keeping pets.3. Because of atypical clinical manifestations and mild symptoms, most of the crowd will replace going to hospital with self-medication. That is the factor of a large number of cases missed and misdiagnosed. Symptoms of bacterial food-borne diseases are mostly mild, but high frequence of incidence will increase the personal, social and national health insurance burden.4. Good environment and personal hygiene and well dining habits are both the key to prevent bacterial food-borne disease. Futher more, it’s important to strengthen management and supervision in food circulation, food processing sectors and catering enterprises for preventing the disease5. Food-borne disease surveillance is still at the initial stage of development. It is need to strengthen the pathogen detection technolongy and the ability of traceability of food-borne pathogens, as well as to expand the coverage of the types of food-borne pathogenic bacteria detection. By expanding the scope of surveillance, carrying out active surveillance, to assess the risk of bacterial food-borne disease as well as to prevent and control disease outbreak in time. |
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