经过多年的工作实践,我们认为现行的食品从业人员健康体检存在有以下问题。一是体检项目不全面。食品从业人员健康体检的主要目的是保证食品免受因从业人员患病人而造成的污染。因此,对能通过食物传播疾病的肠道带菌检查,其意义远大于对肺结核和乙型肝炎的检查。目前各地对肠道带菌检查仅限于痢疾、伤寒,而致病性大肠杆菌、空肠弯曲菌、结肠耶尔森氏菌等已被普遍认为重要的致腹泻菌未被列入应检范围。二是休检的周期安排不合理。体检的周期应根据病种有所区别,肺结核、乙型肝炎的检查一年一次尚 After many years of work practice, we think that the current health problems of food practitioners have the following problems. First, the physical examination project is not comprehensive. The main purpose of a health checkup for food practitioners is to ensure that food is protected from contamination by employees who suffer from illness. Therefore, the gut check for food-borne diseases is far more meaningful than for tuberculosis and hepatitis B. At present, the detection of intestinal bacteria is limited to dysentery and typhoid fever, while pathogenic Escherichia coli, Campylobacter jejuni, and Yersinia enterocolitica have generally been considered as important diarrhea-causing bacteria that have not been included in the scope of examination. Second, the periodic inspection schedule is not reasonable. Physical examination should be based on the difference between the disease, tuberculosis, hepatitis B check once a year