Volume 7, Issue 4 (9-2013)                   Qom Univ Med Sci J 2013, 7(4): 42-48 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Farzinnia B, Saghafipour A, Telmadarraiy Z. Study of the Epidemiological Status of Crimean-Congo Hemorrhagic Fever Disease in Qom Province, 2011, Iran. Qom Univ Med Sci J 2013; 7 (4) :42-48
URL: http://journal.muq.ac.ir/article-1-151-en.html
1- Qom University of Medical Sciences
2- Qom University of Medical Sciences , abed.saghafi@yahoo.com
3- Tehran University of Medical Sciences
Abstract:   (6049 Views)

Background and Objectives : Crimean-Congo Hemorrhagic fever (CCHF) is an acute viral febrile hemorrhagic disease that is common between human and animal. This study was performed with the aim of determining epidemiological status of CCHF in Qom province.   Methods: This descriptive study was done on patients with clinical signs or with an epidemiological history of CCHF, who were referred to hospitals, health centers, and private clinics during 2011. Then, based on guideline of the National Technical Committee of the Ministry of Health, patients were classified into three groups of suspected, probable and confirmed. The data were analyzed by frequency table, chi-square test, and Fisher’s exact test. p<0.05 considered as significant.   Results: Twelve out of 38 patients, after diagnosis were placed in the suspected to CCHF group, went under follow-up and treatment. Among them, 5 cases (41.67%) were confirmed, 2 cases (16.67%) were probable, and 5 cases (41.67%) were suspected (only had some symptoms). The majority of patients were male (91.76%) with the age range of 15-30 (83.34%), and resident in urban areas (75%). 58.34% of the whole patients were farmers, students, or butchers. 83.34% of patients reported a history of contact with animals, and the mortality rate of confirmed cases was 20%.   Conclusion: According to the results of this study, training of people at risk, and doing safety measures, such as keeping fresh meat in the refrigerator for 24 hours and using gloves while household cleaning fresh meat are necessary.

Full-Text [PDF 163 kb]   (1600 Downloads)    
Type of Study: Original Article |
Received: 2016/02/13 | Accepted: 2016/02/23 | Published: 2016/02/23

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | Qom University of Medical Sciences Journal

Designed & Developed by : Yektaweb