Wallace B J, Guzewich J J, Cambridge M, Altekruse S, Morse D L
Bureau of Communicable Disease Control, New York State Department of Health, Albany, NY 12237, USA.
Am J Prev Med. 1999 Jul;17(1):48-54. doi: 10.1016/s0749-3797(99)00037-9.
Seafood-associated disease outbreaks in New York were examined to describe their epidemiology and to identify areas for prevention and control efforts.
We reviewed reports submitted to the New York State Department of Health (NYSDOH) of seafood-associated outbreaks occurring from January 1, 1980, through December 31, 1994.
During 1980-1994, 339 seafood-associated outbreaks were reported, resulting in 3959 illnesses, 76 hospitalizations, and 4 deaths. During this period, seafood-associated outbreaks accounted for 19% of all reported foodborne outbreaks and 10% of foodborne illnesses. Shellfish, the most frequently implicated seafood item, accounted for 64% of seafood outbreaks, followed by finfish (31% of outbreaks). Of the 148 seafood-associated outbreaks with a confirmed etiologic agent, Norwalk virus and scombrotoxin were the most frequently identified agents: Norwalk virus accounted for 42% of outbreaks and 42% of illnesses, and scombrotoxin accounted for 44% of outbreaks and 19% of illnesses. Three of the 4 seafood-associated deaths were caused by Clostridium botulinum; the remaining death was caused by Vibrio vulnificus.
Reducing the number of seafood outbreaks will require continued and coordinated efforts by many different agencies, including those involved with water quality; disease surveillance; consumer education; and seafood harvesting, processing, and marketing. New York's foodborne disease surveillance data highlight potential areas on which to focus prevention efforts, including: (1) commodities and associated pathogens causing the largest number of seafood-associated outbreaks and illnesses, namely shellfish-associated viral gastroenteritis and finfish-associated scombroid fish poisoning, and (2) venues at which seafood were most frequently consumed in reported outbreaks, such as commercial food establishments and catered events.
对纽约与海鲜相关的疾病暴发情况进行了调查，以描述其流行病学特征，并确定预防和控制工作的重点领域。
我们回顾了1980年1月1日至1994年12月31日期间提交给纽约州卫生部（NYSDOH）的与海鲜相关的疾病暴发报告。
1980年至1994年期间，共报告了339起与海鲜相关的疾病暴发，导致3959人患病，76人住院，4人死亡。在此期间，与海鲜相关的疾病暴发占所有报告的食源性疾病暴发的19%，占食源性疾病的10%。贝类是最常涉及的海鲜品种，占海鲜相关疾病暴发的64%，其次是食用鱼（占疾病暴发的31%）。在148起有确诊病原体的与海鲜相关的疾病暴发中，诺如病毒和组胺中毒是最常发现的病原体：诺如病毒占疾病暴发的42%和患病者的42%，组胺中毒占疾病暴发的44%和患病者的19%。4例与海鲜相关的死亡病例中有3例由肉毒梭菌引起；其余1例死亡由创伤弧菌引起。
减少海鲜相关疾病暴发的数量需要许多不同机构持续和协调的努力，包括那些涉及水质、疾病监测、消费者教育以及海鲜捕捞、加工和销售的机构。纽约的食源性疾病监测数据突出了预防工作应重点关注的潜在领域，包括：（1）导致最多海鲜相关疾病暴发和患病病例的商品及相关病原体，即贝类相关的病毒性肠胃炎和食用鱼相关的组胺中毒，以及（2）在报告的疾病暴发中海鲜最常被食用的场所，如商业食品企业和餐饮活动场所。
