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目的探讨影响上海市宝山区散发性沙门菌感染的主要危险因素,为预防控制沙门菌感染提供依据。方法 2013—2014年采用1∶2配比对197例沙门菌感染患者和394名健康者进行对照调查分析。采取统一的调查问卷面对面询问被调查者的人口学特征、卫生习惯和流行病学史等内容。结果单因素分析显示,文化程度、家庭人均月收入、便后洗手、生熟食品厨具分开使用、食用猪肉(鸡蛋、蛋汤、荷包蛋、炒蛋)与沙门菌感染有关。采用向前逐步剔除法进行筛选(α=0.05),最终进入多因素回归模型的变量是大专及以上文化程度(OR=0.26,P<0.05)、生熟食品厨具分开使用(OR=0.48,P<0.05)、食用猪肉(OR=1.7,P<0.05)、食用荷包蛋(OR=4.95,P<0.01)和食用炒蛋(OR=3.55,P<0.01)。结论食用猪肉、荷包蛋和炒蛋是宝山区沙门菌感染的主要危险因素。
Objective To explore the main risk factors affecting sporadic Salmonella infection in Baoshan District of Shanghai and provide evidence for the prevention and control of Salmonella infection. Methods A total of 197 cases of Salmonellae infection and 394 healthy people from January 2013 to January 2014 were compared and analyzed. A uniform questionnaire was used to inquire face to face the demographic characteristics, hygiene habits and epidemiological history of the respondents. Results Univariate analysis showed that education level, average monthly household income, wash hands afterwards, and the separate use of raw and cooked kitchen utensils. The consumption of pork (eggs, egg soup, poached eggs, scrambled eggs) was associated with Salmonella infection. (Α = 0.05). The variables that eventually entered the multivariate regression model were college education and above (OR = 0.26, P <0.05). The raw and cooked kitchen utensils were used separately (OR = 0.48, P <0.05), edible pork (OR = 1.7, P <0.05), poached eggs (OR = 4.95, P <0.01) and scrambled eggs (OR = 3.55, P <0.01). Conclusion Edible pork, poached egg and scrambled eggs are the main risk factors of Salmonella infection in Baoshan District.