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目的分析2005—2010年广州市食物中毒发生的规律和流行特点,为制定食物中毒的控制措施提供依据。方法收集2005—2010年广州市食物中毒档案资料,并对食物中毒发生情况进行描述性统计分析。结果 2005—2010年广州市共报告发生食物中毒381起,中毒4 802例,死亡10例。微生物污染是主要致病因素,中毒232起(占60.9%),其中以副溶血性弧菌为主,中毒104起(占27.3%);误食毒蘑菇是主要致死原因,占全部死亡人数的60.0%(6/10)。饮食服务单位和集体食堂是食物中毒主要责任单位,分别报告发生135起(占35.4%)和125起(占32.8%)。结论广州市食物中毒人数和发病率总体呈现逐年下降的趋势,但需要进一步完善食物中毒应急机制,尤其是针对食物中毒高发地点、主要致病致死因素等特点,强化食品安全的监管工作。
Objective To analyze the regularity and epidemic characteristics of food poisoning in Guangzhou from 2005 to 2010. The purpose is to provide the basis for the formulation of food poisoning control measures. Methods The data of food poisoning in Guangzhou from 2005 to 2010 were collected and the descriptive statistical analysis of food poisoning was conducted. Results A total of 381 food poisoning cases, 4 802 poisoning cases and 10 deaths were reported in Guangzhou from 2005 to 2010. Microbial contamination was the main causative agent, with 232 poisonings (accounting for 60.9%), of which, Vibrio parahaemolyticus was the main cause of poisoning, with 104 poisonings (accounting for 27.3%); the main cause of lethal poisoning was poison mushrooms, accounting for the total number of deaths 60.0% (6/10). Food service units and collective canteens are the main food poisoning responsible units, accounting for 135 (35.4%) and 125 (32.8%) respectively. Conclusion The number and incidence of food poisoning in Guangzhou generally show a trend of declining year by year. However, it is necessary to further improve the emergency mechanism of food poisoning, especially for the high incidence of food poisoning and the main causes of lethality, and to strengthen the supervision of food safety.