【作者】 何洁仪； 李迎月； 邓志爱； 林晓华； 余超；

【Author】 He Jieyi,Li Yingyue,Deng Zhiai,Lin Xiaohua,Yu Chao (Center for Disease Control and Prevention Guangzhou,Guangdong Guangzhou 510400,China)

【机构】 广州市疾病预防控制中心；

【摘要】 目的研宪广州市跳忿血性派蔺(Vibrio porghsemalrticus.VP)食物中毒流行病学特征,为中毒诊断及拉创捉供科学依拐.‘方法琦广州市1997-2007年剑浓血性孤蔺食肠中毒辛故报告登记表和中毒样品的检脸结泉进行晚计分析。绪一VP食物中毒有还年上升趁势:共发生97起.中毒人数2 201人、无死亡病例.VP中毒越毅和人毅分别占网期徽生物性食肠中毒的33.66%f.35.51%,妞息率为18.40%;高发时f"7是第二、三率度(5-10月份);中毒康目主要足食品生热交叉污染:熟肉创品、水产品为土要中毒食物:潜伏期为7 -23斌平均巧h).级布体发性纹痛A it发谊状.桩发腹涛、呕吐.小布分中毒者有极中度发热;蔺株血清分型以113:K6为主(占66.67%)。鹅论VP是广州市食翰中毒的主要致病月素,有必要完善食派性疾病及其致病浦的监侧更多还原

【Abstract】 Objective To provide scientific evidence of diagnesing food poisoning caused by Vihrio parahaemolytcus (VP) to reduce the infection risks in Guangzhou.Methods A retruspective analysis of epidemiology characteristics was cooducted on analyzing the Case Report Forms and Individual Registration forms reported from food poisoning accidents,in the years 1997—2007 in Guangzhou,Results The incidence rate of Jowl poisoning caused by VP was increasing yearly, There were 97 food poisoning outbreaks caused by VP infection,accounted for 35.66%of total food poisoning events; 2 201 people were poisoned,accounted for 35.51%of total food puisoning vietims and 18.40%of the morbidity rate;but no death.The peak time of morbidity was in the second and the third quarter of a year(between May and October).The common reason of food poisoning caused by VP infection was cross-conlamination of raw food with cooked food;the main poisoned foods were cooked meats and aquatic products;the incnbation period was 7 to 23h(average of 15h);the predominant clinical symplom was paroe yamal abdominal pain,the second symptoms were diarrhea and nausea,and some victims might have mild to moderate fever.The average detection rale of VP in seafood 13.84%,the highest positive rate detected in aquatic products was in the third Quarter of the year;no dominant types were found either by molecnlar typing of VP at serotyping on samples collected from vicims.The main serotype of poisoning strains was O3:K6,accounted for 66.67%of all samples.Couclusion VP is the main pathogenic factor causing food poisoning in Guangzhou.It is necessary to improve the surveillance on foodborne diseases and relative pathogens.更多还原