CAJ | 학술논문

　　目的分析珠海市食源性疾病的流行特征，为防控食源性疾病暴发提供依据。方法收集2008～2012年珠海报告的食源性疾病暴发资料，描述暴发的流行病学特征。结果2008～2012年珠海市共报告93起食源性疾病暴发，每年报告13~26起。食源性疾病暴发发生的环节包括消费，流通，加工等环节，其中消费环节占81.7%，主要发生在单位集体食堂、餐饮服务单位。病原体中微生物占70.1%（47/67），有毒动植物占22.4%（15/67），化学物质占7.5%（5/67）。微生物因素造成的暴发第一二季度构成比占66%，微生物引起的食源性疾病暴发主要以副溶血性弧菌（36.2%）和诺如病毒（25.5%）为主。结论暴发主要发生在消费环节，副溶血性弧菌和诺如病毒是主要病原体。
　　목적분석주해시식원성질병적류행특정，위방공식원성질병폭발제공의거。방법수집2008～2012년주해보고적식원성질병폭발자료，묘술폭발적류행병학특정。결과2008～2012년주해시공보고93기식원성질병폭발，매년보고13~26기。식원성질병폭발발생적배절포괄소비，류통，가공등배절，기중소비배절점81.7%，주요발생재단위집체식당、찬음복무단위。병원체중미생물점70.1%（47/67），유독동식물점22.4%（15/67），화학물질점7.5%（5/67）。미생물인소조성적폭발제일이계도구성비점66%，미생물인기적식원성질병폭발주요이부용혈성호균（36.2%）화낙여병독（25.5%）위주。결론폭발주요발생재소비배절，부용혈성호균화낙여병독시주요병원체。
Objective Analyzing the characteristics of foodborne diseases from 2008 to 2012 in Zhuhai city, provide prevention and control measure for the government. Methods Collected data of foodborne diseases outbreak from 2008 to 2012, described the characteristics. Results Totally 93 foodborne diseases outbreak were reported from 2008 to 2012, ranging from 13 to 26 per year. 82% outbreaks occurred in consuming process. mostly in restaurants or canteens . 70.1%(47/67)outbreak led by microorganism, 22.4%(15/67)caused by poisonous plants and animals and 7.5%(5/67) by chemical materials. 66% outbreak caused by microorganism usually happened in the fist and the second season. There were 36.2% Vibrio parahaemolyticus and 25.5% norovirus. Conclusion Foodborne diseases outbreak were mainly in consuming process. Vibrio parahaemolyticus and norovirus were the main pathogens.