【摘要】 目的 了解新型冠状病毒(简称新冠病毒)感染大流行期间(2020—2022年)冷链食品从业人员个人防护情况,为制定该人群传染病防控策略提供参考。方法 选择安徽省5个市,每个市随机抽取一定数量的冷链食品企业,对其从业人员全部进行问卷调查(内容包括基本人口学特征、个人防护情况等)。采用SPSS 21.0进行统计学分析。结果 共调查932名冷链食品从业人员,其中90.40%的调查对象经常/每天佩戴口罩,81.65%的调查对象曾接受过传染病(含新冠病毒感染)知识培训。男性冷链食品从业人员佩戴医用防护口罩(N95/KN95)率(19.22%)高于女性(12.68%)(χ~2=8.174,P=0.017)。不同年龄组冷链食品从业人员口罩佩戴率和手套佩戴率差异均有统计学意义(χ~2=18.182,P<0.001;χ~2=24.533,P<0.001);直接接触冷链食品从业人员佩戴医用防护口罩(N95/KN95)率(19.25%)高于非直接接触从业人员(7.43%)(χ2=23.694,P<0.001);直接接触冷链食品从业人员每天手套佩戴率(53.13%)高于非直接接触从业人员(31.71%)(χ~2=71.283,P<0.001)。结论 冷链食品从业人员的个人防护水平仍需巩固提高,从而降低传染病疫情传播的风险。更多还原

【Abstract】 Objective To understand the personal protection of cold chain food practitioners during the epidemic period of COVID-19, and to provide reference for formulating prevention and control strategies for infectious disease in this population.Methods Five cities in Anhui Province were selected, a certain number of cold chain food enterprises were randomly picked from each city. Conducted a questionnaire survey on all their employees( including basic demographic characteristics, personal protection situation, etc.). The data was statistically analyzed using SPSS 21. 0.Results A total of 932 cold chain food workers were investigated, 90. 40% of them wore masks regularly/every day, and 81. 65% of them had received training on infectious diseases( including COVID-19). The wearing rate of medical protective masks( N95/KN95) among male cold chain food practitioners(19. 22%) was higher than that of females( 12. 68%)(χ~2 = 8. 174, P = 0. 017). There were statistically significant differences in the mask wearing rate and glove wearing rate among cold chain food industry employees of different age groups(χ~2 = 18. 182, P <0. 001;χ~2 = 24. 533, P<0. 001). The wearing rate of medical protective masks( N95/KN95) by employees directly in contact with cold chain food( 19. 25%) was higher than that of non-direct contact employees(7. 43%)(χ~2 = 23. 694, P<0. 001). The daily glove wearing rate of employees directly in contact with cold chain food(53. 13%) was higher than that of non-direct contact employees(31. 71%)(χ~2 = 71. 283, P<0. 001). Conclusion The personal protection level of cold chain food practitioners still needs to be consolidated and improved to reduce the risk of infectious disease transmission.更多还原