深圳市副溶血性弧菌散发病例感染危险因素和临床特征调查

发布时间：2018-04-21 15:50

本文选题：副溶血性弧菌腹泻 + 病例对照研究　；参考：《中国疾病预防控制中心》2012年硕士论文

【摘要】：1.调查目的 1、调查深圳副溶血性弧菌感染的传播途径和危险因素,探索控制副溶血性弧菌感染的有效干预措施； 2、分析副溶血性弧菌病例临床特征,为临床医生和暴发调查提供参考。 2.方法：采用病例对照研究。从2011年5月到9月,选取宝安区西乡人民医院和龙岗区龙岗人民医院为深圳市副溶血性弧菌感染危险因素2个哨点医院,收集副溶血性弧菌感染病例,其他腹泻病例和健康对照,通过性别、年龄进行的总体频数配对,进行问卷调查和实验室检查数据分析。病例访谈使用统一的标准问卷,在门诊检验科收样处待病人粪便留样后进行病例访谈。 3.统计方法：用Epidata3.0建立数据库,用SPSS16.0软件进行数据分析,数据采用双录入。先应用单因素分析方法对调查表中所有的研究项目进行筛选。对单因素分析中显著性水平小于0.05的变量再进行多因素非条件Logisite回归分析,多分类变量设置哑变量,最终筛选出有统计学意义的因素,并计算OR值和95%可信区间。 4.结果：从2011年5月到9月,在深圳共调查366人,男性210人,女性156人。副溶血性弧菌感染患者101人(占27.6%)；其他腹泻病人181人(占49.5%)；健康对照84人(23.0%)。副溶血性感染感染危险因素：病前3日食用海鲜(OR为4.48,95%CI：1.09-18.38)；病前3日大排档就餐(OR为6.26,95%CI：1.50-26.21)；VP感染保护因素：散装畜肉(OR为0.05,95%CI：0.01-0.52)； 5.结论：研究证实食用海鲜和外出大排档就餐是副溶血性弧菌腹泻的主要危险因素,为了预防和控制副溶血性弧菌腹泻,必须提高居民对副溶血性弧菌的了解和认识,开展健康教育,海产品要尽量煮熟后食用,杜绝食用腐败变质食物,加强大排档和流动摊点的监管力度。
[Abstract]:1. Investigation purpose 1. To investigate the transmission and risk factors of vibrio parahaemolyticus infection in Shenzhen, and to explore the effective intervention measures to control vibrio parahaemolyticus infection. 2. The clinical features of Vibrio parahaemolyticus cases were analyzed to provide reference for clinicians and outbreak investigation. 2. Methods: A case-control study was conducted. From May to September 2011, the Xixiang people's Hospital of Baoan District and Longgang people's Hospital of Longgang District were selected as the risk factors of vibrio parahaemolyticus infection in two sentinel hospitals in Shenzhen, and the cases of vibrio parahaemolyticus infection were collected. Other diarrhea cases and healthy controls were matched by sex, age, questionnaire survey and laboratory data analysis. The standard questionnaire was used in the case interview, and the case interview was carried out after the patient's stool sample was collected in the outpatient laboratory. 3. Statistical methods: The database is built with Epidata3.0, and the data is analyzed by SPSS16.0 software. The single factor analysis method was used to screen all the research items in the questionnaire. The variables with significant level less than 0. 05 in single factor analysis were analyzed by multi-factor non-conditional Logisite regression analysis. The mute variables were set up in multi-classifying variables. Finally, the statistically significant factors were screened out, and the OR value and 95% confidence interval were calculated. 4. Results: From May to September 2011, 366 people were surveyed in Shenzhen, 210 men and 156 women. 101 patients with vibrio parahaemolyticus infection (27.6%), 181 patients with other diarrhea (49.5%) and 84 healthy controls (23.0%). The risk factors of parahemolytic infection were as follows: the OR of seafood consumption was 4.48% 95% CI: 1.09-18.38% 3 days before the disease, and the OR of eating in big stalls 3 days before the disease was 6.260.95% CI 1.50-26.21%: the OR of bulk animal meat was 0.05% 95% CI: 0.01-0.52. The risk factors of infection were as follows: (1) 3 days before the disease, the OR of eating seafood was 4.48 ~ (95) CI: 1.09-18.38; 5. Conclusion: In order to prevent and control Vibrio parahaemolyticus diarrhea, it is necessary to improve the residents' understanding and understanding of Vibrio parahaemolyticus and carry out health education in order to prevent and control the diarrhea of Vibrio parahaemolyticus. Seafood should be cooked and eaten as far as possible to prevent spoilage and strengthen the supervision of stalls and mobile stalls.
【学位授予单位】：中国疾病预防控制中心
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：R155.3

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