Zhongguo shipin weisheng zazhi (Jan 2024)
Etiological analysis of foodborne diarrhea cases in Anhui Province from 2017 to 2021
Abstract
ObjectiveTo provide the basis for formulating relevant prevention and control measures， the etiological characteristics of foodborne diarrhea cases in Anhui Province from 2017 to 2021 were analyzed.MethodsThis cross-sectional study method was conducted from 2017 to 2021 and included data from diarrhea cases in 22 foodborne disease etiology-monitoring hospitals， Anhui Province. Anal swabs or feces were taken from all cases of diarrhea and the samples were tested for etiology as required. Data were processed with χ2 trend test or χ2 trend test.ResultsA total of 15 484 specimens were collected from 2017 to 2021， and the total detection rate of pathogens was 23.75% （3 678/15 484）. The detection rate of Norovirus， Salmonella， diarrheagenic Escherichia coli， Vibrio parahaemolyticus， and Shigella were 10.01% （1 550/15 484）， 6.16% （954/15 484）， 6.10% （944/15 484）， 1.66% （257/15 484）， and 1.00% （155/15 484）， respectively. The detection rate of pathogens in different years （χ2trend=11.249， P<0.05） and different quarters （χ2trend=146.119， P<0.05） had statistical significance. Among all age groups， the pathogen detection rate of patients under 11 years old was the highest （30.29%， 1 123/3 708）. The pathogen detection rate of students was higher. The top three foods with suspected exposure were meat and its products （17.62%， 648/3 678）， grain and its products （15.17%， 558/3 678）， and multiple foods （13.78%， 507/3 678）. The site with largest number of suspected exposure cases was the household （69.93%， 2 572/3 678）.ConclusionThe primary pathogenic bacteria of foodborne diarrhea cases in Anhui province were Norovirus and Salmonella and the total detection rate increased quarter by quarter. The major suspected exposed foods and places were meat and its products and households， respectively. Different foodborne disease prevention and control measures need to be developed for different populations， quarters， exposed foods， and places.
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