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夏季由于气温适合微生物生长繁殖,细菌性食物中毒事件高发。预防和控制食源性疾病发生是食品卫生安全的重点[1]。在我国,细菌性食物中毒事件占所有食物中毒事件的40%~95%[2]。为了解我市细菌性食物中毒发生的特点,及时提出有效的防控措施,我们对我市发生食物中毒情况进行回顾性分析,对细菌进行病原学分析。1资料与方法1.1一般资料收集我市2013年5月—2014年9月间发生细菌
Summer temperatures due to microbial growth and reproduction, bacterial food poisoning incidents. Prevention and control of foodborne diseases is the focus of food hygiene and safety [1]. In our country, bacterial food poisoning accounts for 40% -95% of all food poisoning incidents [2]. In order to understand the characteristics of the occurrence of bacterial food poisoning in our city and put forward effective prevention and control measures in time, we retrospectively analyzed the food poisoning situation in our city and conducted etiological analysis on the bacteria. 1 Materials and Methods 1.1 General Information Collection City in May 2013 - September 2014 bacteria occurred