COVID-19 大流行对全球胃肠道感染的影响:范围审查。

IF 1.9 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Afroditi Lazarakou, Lapo Mughini-Gras, Roan Pijnacker
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引用次数: 0

摘要

在 COVID-19 大流行期间,全球实施了非药物公共卫生干预措施(NPI),以控制严重急性呼吸系统综合征冠状病毒 2 的传播。然而,包括胃肠道(GI)病原体在内的其他病原体的发病率也受到了影响。在此,我们回顾了评估 COVID-19 大流行期间 NPIs 对消化道感染(尤其是食源性感染)发病率影响的研究。2023 年 5 月,我们使用 COVID-19 活证据 (COAP) 和 Scopus 进行了系统文献检索。根据《系统综述和荟萃分析首选报告项目》声明中的纳入和排除标准,通过筛选程序确定和选择文章。从纳入综述的每篇全文文章中提取数据。纳入的参数包括消化道病毒、消化道细菌、针对 COVID-19 大流行的 NPIs 以及 NPIs 对消化道病原体的相关影响。共有代表 18 个国家的 42 篇文章被纳入审查范围。总体而言,在 COVID-19 大流行期间,与细菌性消化道感染相比,病毒性消化道感染的减少幅度更大,尤其是诺如病毒。就细菌性消化道感染而言,弯曲杆菌和非伤寒沙门氏菌是大多数研究中最常检测到的病原体,而志贺氏杆菌和产志贺毒素大肠埃希氏菌感染的降幅最大。在大多数被纳入研究的国家中,消化道病毒感染急剧下降,这可能与实施的一些干预措施(如拉开社会距离和手部卫生)破坏了人与人之间的传播有关。更常通过食源性途径传播的消化道细菌病原体受到的影响最小,其减少与食品供应场所的关闭和旅行限制有关。然而,观察到的变化似乎是多因素造成的;寻求医疗保健行为和常规诊断检测的改变无疑发挥了重要作用,影响了国家监测系统。因此,尽管非传染性疾病可能对消化道传染病的负担产生了重大影响,但真正变化的程度还无法完全评估。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Global Impact of COVID-19 Pandemic on Gastrointestinal Infections: A Scoping Review.

During the COVID-19 pandemic, nonpharmaceutical public health interventions (NPIs) were implemented worldwide to control the spread of severe acute respiratory syndrome coronavirus 2. However, the incidence of other pathogens, including gastrointestinal (GI) pathogens, was also affected. Here, we reviewed studies assessing the impact of NPIs during the COVID-19 pandemic on the incidence of GI infections, particularly foodborne infections. A systems literature search was conducted in May 2023, using Living Evidence on COVID-19 (COAP) and Scopus. Articles were identified and selected through a screening process with inclusion and exclusion criteria based on the Preferred Reporting Items for Systematic Reviews and Meta-Analysis statement. Data were extracted from each full-text article included in the review. Parameters included were GI viruses, GI bacteria, NPIs against the COVID-19 pandemic, and the associated impact of NPIs on GI pathogens. A total of 42 articles were included in the review, representing 18 countries. Overall, a larger reduction was observed for viral GI infections compared with bacterial GI infections during the COVID-19 pandemic, particularly for norovirus. For bacterial GI infections, Campylobacter and nontyphoidal Salmonella were the most frequently detected pathogens in the majority of the studies, with the largest reduction observed for Shigella and Shiga toxin-producing Escherichia coli infections. The sharp decrease in GI viral infections in most of the included countries is suggested to be related to the disruption of person-to-person transmission due to several implemented interventions (e.g., social distancing and hand hygiene). GI bacterial pathogens, more commonly transmitted via the foodborne route, were least impacted, and their reduction is associated with closure of food-providing settings and travel restrictions. However, the observed changes appear to be multifactorial; alterations in health-care-seeking behaviors and in routinary diagnostic testing have undeniably played a significant role, affecting national surveillance systems. Therefore, although NPIs likely had a substantial impact on the burden of GI infectious diseases, the extent of the true change cannot be fully assessed.

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来源期刊
Foodborne pathogens and disease
Foodborne pathogens and disease 医学-食品科技
CiteScore
5.30
自引率
3.60%
发文量
80
审稿时长
1 months
期刊介绍: Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.
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