本文選題：副溶血性弧菌腹瀉 + 病例對照研究�。� 參考：《中國疾病預防控制中心》2012年碩士論文

【摘要】：1.調查目的 1、調查深圳副溶血性弧菌感染的傳播途徑和危險因素,探索控制副溶血性弧菌感染的有效干預措施； 2、分析副溶血性弧菌病例臨床特征,為臨床醫(yī)生和暴發(fā)調查提供參考。 2.方法： 采用病例對照研究。從2011年5月到9月,選取寶安區(qū)西鄉(xiāng)人民醫(yī)院和龍崗區(qū)龍崗人民醫(yī)院為深圳市副溶血性弧菌感染危險因素2個哨點醫(yī)院,收集副溶血性弧菌感染病例,其他腹瀉病例和健康對照,通過性別、年齡進行的總體頻數配對,進行問卷調查和實驗室檢查數據分析。病例訪談使用統(tǒng)一的標準問卷,在門診檢驗科收樣處待病人糞便留樣后進行病例訪談。 3.統(tǒng)計方法： 用Epidata3.0建立數據庫,用SPSS16.0軟件進行數據分析,數據采用雙錄入。先應用單因素分析方法對調查表中所有的研究項目進行篩選。對單因素分析中顯著性水平小于0.05的變量再進行多因素非條件Logisite回歸分析,多分類變量設置啞變量,最終篩選出有統(tǒng)計學意義的因素,并計算OR值和95%可信區(qū)間。 4.結果： 從2011年5月到9月,在深圳共調查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%)；其他腹瀉病人181人(占49.5%)；健康對照84人(23.0%)。副溶血性感染感染危險因素：病前3日食用海鮮(OR為4.48,95%CI：1.09-18.38)；病前3日大排檔就餐(OR為6.26,95%CI：1.50-26.21)；VP感染保護因素：散裝畜肉(OR為0.05,95%CI：0.01-0.52)； 5.結論： 研究證實食用海鮮和外出大排檔就餐是副溶血性弧菌腹瀉的主要危險因素,為了預防和控制副溶血性弧菌腹瀉,必須提高居民對副溶血性弧菌的了解和認識,開展健康教育,海產品要盡量煮熟后食用,杜絕食用腐敗變質食物,加強大排檔和流動攤點的監(jiān)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.
【學位授予單位】：中國疾病預防控制中心
【學位級別】：碩士
【學位授予年份】：2012
【分類號】：R155.3

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