摘要
目的分析深圳市2010-2012年食物中毒发生情况,了解食物中毒发生规律与特点,为制定有效的预防措施提供科学依据。方法对深圳市2010-2012年食物中毒的发生时间、发生场所、中毒原因等进行描述性分析。结果深圳市2010-2012年共发生食物中毒54起,中毒人数610人,无死亡病例。主要发生在二、三季度,共发生38起,占总起数的70.37%。以集体食堂和饮食服务单位发生食物中毒最多,占总起数的88.89%。微生物为主要致病因素,占总起数的59.26%。副溶血性弧菌引起的细菌性食物中毒起数最多,占75.0%。结论食物中毒高发季节应加强集体食堂和饮食服务单位的卫生监督检查,把食物中毒防治工作的重点放在预防微生物性食物中毒上,并加强食品安全知识的宣传和培训。
Objective To analyze the incident of food poisoning in Shenzhen City during 2010-2012,to understand its regularity and characteristics,and provide scientific evidence for developing control measures.[Methods] The Descriptive analysis was used to analyze the distribution,time and place of food poisoning in Shenzhen City from 2010-2012.Results A total of 54 incidents of food poisoning were reported,with 610 cases and no death case.Most incidents(38,70.37%) occurred during the second and the third quarter,and 88.89% occurred in collective canteens and food service units.The main pathogenic factor was microorganism which induced 58.83% of total cases.The major microbial food poisoning events were caused by bibrio parahemolyticus which accounted for 75.0%.Conclusion It is necessary to strengthen health supervision in collective canteens and catering services units in epidemical season for food poisoning.The focus was on prevention of microbial food poisoning,as well as publ icity and training of food safety knowledge.
出处
《中国公共卫生管理》
2013年第3期324-326,共3页
Chinese Journal of Public Health Management
基金
深圳市科技计划项目
(201202087)
