北马其顿共和国沙门氏菌病动态调查。

Besim Memedi, Vlatko Tanevski
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引用次数: 0

摘要

这项研究的主要目标是确定北马其顿共和国沙门氏菌病的发展趋势,并确定北马其顿共和国沙门氏菌病的动态指数和下降/上升率。研究时间为 2012 年 1 月 1 日至 2022 年 12 月 31 日。研究使用的数据来自北马其顿共和国公共卫生研究所。研究对象包括 2012 年至 2022 年期间患沙门氏菌病的 2711 人。研究采用了以下统计方法:线性趋势、基数不变的动态指数、基数可变的动态指数(链式指数)、下降率和上升率。研究结果表明,在 2012-2022 年期间,2018 年沙门氏菌病患者人数最多(n=373),发病率最高(18/100000),2020 年发病率最低(n=119,I=5.8/100000)。从线性趋势值可以得出结论,北马其顿共和国的沙门氏菌病呈下降趋势。北马其顿共和国沙门氏菌病的最大增幅出现在2015年,与2014年相比增加了71%。北马其顿共和国沙门氏菌病的最大降幅出现在2020年,与2019年相比下降了48%。从研究中可以得出结论,食品经营者和制造商正在遵守 HACCP 食品安全控制体系的程序,这可能会导致沙门氏菌病的减少。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigation of the Dynamics of Salmonellosis in the Republic of North Macedonia.

The main goals of this research are to determine the developmental tendency of salmonellosis in the Republic of North Macedonia and to determine the index of dynamics and the rate of decline/increase of salmonellosis in the Republic of North Macedonia. The research covers the period from 01.01.2012 until 31.12.2022. The data used to implement this study were obtained from the Institute of Public Health of the Republic of North Macedonia. The research included 2711 subjects who were sick with salmonellosis from 2012 to 2022. The following statistical methods of work are used: linear trend, dynamic index with a constant base, dynamic index with a variable base (chain index), rate of decline, and rate of increase. The results of the study suggest that in the period 2012-2022, the highest number of patients (n=373) and the highest incidence (18/100000) of salmonellosis were registered in 2018, and the lowest in 2020 (n=119, I=5.8/100000). From the linear trend values, it can be concluded that salmonellosis in the Republic of North Macedonia shows a decreasing tendency. The biggest increase in salmonellosis in the Republic of North Macedonia was in 2015 by 71% compared to 2014. The biggest decrease in salmonellosis in the Republic of North Macedonia was in 2020 by 48% compared to 2019. From the study, it can be concluded that food operators and manufacturers are observing the procedures of the HACCP control system for food safety, leading to a possible decrease in salmonellosis.

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