摘要
目的 查明 2 0 0 3年接连发生的 9起O13 9霍乱疫情的传染来源、传播途径及各起疫情间的内在联系 ,为指导今后的霍乱防治工作提供依据。 方法 以现场流行病学调查并采用PFGE对分离的O13 9菌株进行分子生物学检测。 结果 各起疫情间的人群之间无生活往来和接触 ,无家庭聚集性 ,疫区在地理方面无联系 ,以前均未发生过霍乱疫情 ,当地人群无腹泻病大面积流行 ,外环境污染率低 ,参与聚餐和食用剩菜人员培养阳性率高 ,厨师带菌污染食物的可能性很小。聚餐的共同食物———甲鱼主要来源于同一市场 ,疫情间菌株PFGE图谱基本一致。 结论 这几起疫情之间不存在人与人之间的连续传播 ,为通过食物传播引起 ,最可疑的食物是甲鱼。食品制作时生熟未彻底分开是造成食物污染的原因。提示在今后的O13 9群霍乱防制工作中要重点加强对甲鱼等海水产品的监测 ,加强农村集体聚餐的卫生指导管理。
Objective To investigate the source of infection, transmission route and intrinsic relation of 9 infections due to Vibrio cholerae O 139 successively occurred in Hengyang City of Hunan Province and provide basis for guiding the control of cholera in the future. Methods Field surveys were conducted and Vibrio O 139 was isolated by PFGE. Results There were no contacts among the population during the epidemics, nor were there any family clustering . There were no associations in geography among the infectious areas and no cholera and wide spread diarrheas occurred in the locality in the past. The contamination rate in the outside environment was low, the cultured positive rate in the people eating together and eating the residual foods were high. But there is little possibility of the cooks carrying the vibrio cholerae. Turtle the common food for people eating collectively, was bought from the same market and the vibrio PFGE map of Vibrio cholerae O 139 strains were basically consistent. Conclusion There was no transmission of cholera among people and the main cause resulted in food contamination was due to mixed preparation of raw food and cooked food. Thus emphasis be put on the surveillance of sea food and turtle and the guidance on the sanitary management of collective eating in rural areas.
出处
《中国热带医学》
CAS
2004年第6期942-944,共3页
China Tropical Medicine
基金
湖南省卫生厅科技项目 (B2 0 0 3- 1 35)
