食物中毒是常见的突发共公卫生事件,预防、控制、处理食物中毒事件是疾控部门的一项重要工作,各级疾控部门都制定了相应的应急预案,贮备了物资,做好了技术方面的准备。然而在实际工作中处理细菌性食物中毒事件时能通过实验室诊断确认的很少。确实本地区的某县级疾控部门1994年-2004年处理细菌性食物中毒时有83.3%是通过流行病学调查确认的[1],而市级疾控部门1995年-2004年其病原菌检出率为85.71%[2],差距很大,值得认真学习、研究。本文针对整个应急过程中的每个环节总结了关键控制点,与同行们共同 Food poisoning is a common public health incident, preventing, controlling and handling food poisoning incidents is an important work of disease control departments, disease control departments at all levels have developed a corresponding contingency plan, stockpile of materials, do a good job Technical preparation. However, little can be confirmed by laboratory diagnosis when dealing with bacterial food poisoning in practical work. Indeed, a county-level CDC in the region handled 83.3% of bacterial food poisoning during 1994-2004 through epidemiological investigations [1], while municipal-level disease control authorities from 1995 to 2004 tested for pathogenic bacteria Rate of 85.71% [2], a great gap, it is worth serious study and research. This article summarizes the key control points for each part of the entire emergency process, together with their peers