Djuretic T, Wall P G, Ryan M J, Evans H S, Adak G K, Cowden J M
Gastrointestinal Diseases Section, PHLS Communicable Disease Surveillance Centre.
Commun Dis Rep CDR Rev. 1996 Mar 29;6(4):R57-63.
Data from the surveillance scheme of general outbreaks of infectious intestinal disease in England and Wales, reported to the PHLS Communicable Disease Surveillance Centre (CDSC), were used to review 1280 of the 1594 outbreaks identified between 1 January 1992 and 31 December 1994 for which a minimum data set was captured. The number of outbreaks reported in each regional health authority ranged from 31 in Mersey to 221 in Yorkshire. The commonest pathogens reported were salmonellas in 32% (412) of outbreaks, small round structured virus (SRSV) in 27% (342), Clostridium perfringens in 7% (90), and Shigella sonnei in 4% (46). The main mode of transmission was described as foodborne in 50% (642), over half of which were caused by salmonellas, and person to person in 39% (496), over half of which were caused by SRSV. Most outbreaks transmitted from person to person occurred in hospitals and in residential institutions for elderly people. Outbreaks lasted from one to 217 days (median five days) and their duration varied with the pathogen. The median attack rate was 37%. Illness was reported in 34,158 people, 751 of whom (2%) were admitted to hospital. There were 55 deaths, 28 of which were associated with salmonella and 12 with SRSV. Most of the outbreaks reported and the associated morbidity and mortality could have been prevented by following standard food hygiene practices, implementing infection control policies, and ensuring that food entering kitchens was of the highest microbiological quality possible.
向公共卫生实验室服务处传染病监测中心（CDSC）报告的英格兰和威尔士传染性肠道疾病一般疫情监测计划的数据，被用于回顾1992年1月1日至1994年12月31日期间确定的1594起疫情中的1280起，这些疫情均采集了最少数据集。各地区卫生局报告的疫情数量从默西地区的31起至约克郡的221起不等。报告的最常见病原体为：32%（412起）疫情中的沙门氏菌、27%（342起）的小圆结构病毒（SRSV）、7%（90起）的产气荚膜梭菌以及4%（46起）的宋内志贺氏菌。主要传播方式被描述为食源性的占50%（642起），其中一半以上由沙门氏菌引起；人传人的占39%（496起），其中一半以上由SRSV引起。大多数人传人疫情发生在医院和老年人寄宿机构。疫情持续时间从1天至217天（中位数为5天），其持续时间因病原体而异。中位数发病率为37%。报告有34158人患病，其中751人（2%）住院治疗。有55人死亡，其中28人与沙门氏菌有关，12人与SRSV有关。通过遵循标准食品卫生规范、实施感染控制政策以及确保进入厨房的食品具有尽可能高的微生物质量，本可预防大多数报告的疫情及其相关的发病率和死亡率。
