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目的分析微生物性食物中毒突发事件的变化特点,为有效预防和控制此类事件提供依据。方法对天津市2006-2013年经网络直报的微生物性食物中毒事件的报告、供餐形式和病原分布特点进行统计学描述。结果 2006-2013年共报告微生物性食物中毒突发事件46起,发病2 002人,事件报告数和病例数均呈下降趋势,第三季度是高发季节(52.17%),导致事件的供餐形式以配送供餐和食堂供餐为主(67.39%),致病微生物表现为多病原分布,以副溶血性弧菌为主(23.91%),2006年未查明病原的微生物性食物中毒事件最多(44.44%)。结论随着城市建设的快速发展,企业和工地食堂,以及餐饮配送单位已成为食品安全的重点监管环节,疾控机构的食物中毒突发事件应急处置能力还需进一步加强。
Objective To analyze the changing characteristics of emergent events of microbial food poisoning and provide the basis for effective prevention and control of such events. Methods The report of reporting, feeding form and distribution of pathogenic microorganisms of direct reports of microbial food poisoning in Tianjin from 2006 to 2013 were statistically described. Results A total of 46 cases of microbial food poisoning were reported from 2006 to 2013, with a total incidence of 2 002. The number of reported incidents and the number of cases all showed a downward trend. The third quarter was the high season (52.17%), which led to the event feeding mode The main distribution of food and canteens (67.39%), pathogenic microorganisms showed a multi-pathogenic distribution of Vibrio parahaemolyticus (23.91%), in 2006 did not identify the most pathogenic microbial food poisoning incidents (44.44%). Conclusion With the rapid development of urban construction, enterprises and site canteens and catering distribution units have become the key regulatory aspects of food safety. The emergency response capabilities of CDC’s food poisoning emergency need to be further strengthened.