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目的掌握广西食物中毒特点 ,为食物中毒防制提供依据。方法对广西1981～2003年食物中毒数据进行归类分析。结果23年间发生食物中毒2569次 ,发病55986人 ,死亡596人 ,年均发病率5.63/10万 ,病死率1.1%。桂西南为高发地域 ,家庭为高发场所 ,农村居民>县乡镇居民>城市居民。沙门氏菌、金葡菌、椰酵假单胞菌、有机磷、毒鼠强、毒蘑菇、河豚鱼为主要致病因素。结论建立食源性疾病综合防制体系、落实乡镇食品安全体制、实施食品从业人员卫生资格制度、GMP认证制度、食品安全信用管理制度、完善食品安全科普宣传机制、建立综合国民健康监测与预警制度、针对广西食物中毒的主要致病因素进行全面的危险性评估等措施才能有效地保护广大人民食用安全。
Objective To grasp the characteristics of food poisoning in Guangxi and provide evidence for food poisoning prevention. Methods The data of food poisoning in Guangxi from 1981 to 2003 were classified and analyzed. Results Twenty-five food poisoning occurred in 23 years, with 55 986 cases and 596 deaths. The average annual incidence rate was 5.63 / 100,000 and the case fatality rate was 1.1%. Southwest Guangxi is a high incidence area, with high incidence of families, rural residents> county residents> urban residents. Salmonella, Staphylococcus aureus, Pseudomonas aeruginosa, organic phosphorus, tetramine, poisonous mushrooms, puffer fish as the main risk factors. Conclusion The establishment of a comprehensive prevention and control system for foodborne diseases, the implementation of the township food safety system, the implementation of food hygiene personnel qualification system, GMP certification system, food safety credit management system, improve food safety science propaganda mechanism, establish an integrated national health monitoring and early warning system , The main risk factors for food poisoning in Guangxi conducted a comprehensive risk assessment and other measures can effectively protect the general population of food safety.