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目的分析2014—2015年海南省食物中毒事件的流行病学特征,并且为预防食物中毒事件提出防控措施。方法对2014—2015年海南省食物中毒事件进行描述性流行病学分析。结果 2014—2015年海南省共上报食物中毒事件94起,发病881人,死亡2人,无重大事件;以不明原因性食物中毒为主,35起(37.23%),明确病因的食物中毒事件中,以微生物为主,29例(30.85%),其中又以副溶血性弧菌最为常见,13例(13.83%);第3季度是每年的高发季节,34起(36.17%);海口、三亚和陵水等旅游城市是报告事件数最多的地区,分别为17起(18.09%)、16起(17.03%)和12起(12.77%);家庭和宾馆饭店是食物中毒的高发场所,分别为32起(34.04%)和17起(18.09%);误食有毒植物常年均有发生,其中以毒蘑菇最为常见;误食有毒动物和灭鼠药引起食物中毒事件仍有发生,以有毒水产品导致死亡事件最为常见。结论应加强食品安全的宣传教育,减少有毒动植物(毒蘑菇)食物中毒发生;防控的重点场所为宾馆饭店和集体食堂,重点类型为副溶血性弧菌等常见微生物污染事件;应提高疾控部门应急处置能力,建立食品安全风险评估机制。
Objective To analyze the epidemiological characteristics of food poisoning incidents in Hainan Province from 2014 to 2015 and to provide prevention and control measures for the prevention of food poisoning incidents. Methods Descriptive epidemiological analysis of food poisoning in Hainan Province from 2014 to 2015 was conducted. Results A total of 94 food poisoning cases were reported in Hainan Province from 2014 to 2015, with a total of 881 cases of death and 2 deaths without any major incidents. Among the 35 cases (35.2%) of the food poisoning cases with clear causes, (30.85%), of which Vibrio parahaemolyticus was the most common, 13 (13.83%) were in the third quarter, 34 (36.17%) in the third quarter, while Haikou and Sanya (17.09%), 16 (17.03%) and 12 (12.77%) respectively. Families and hotels and restaurants were the highest incidences of food poisoning. They were 32 (34.04%) and 17 (18.09%). Poisonous plants were eaten all the year round, of which poisonous mushrooms were the most common. Food poisoning was still caused by eating poisonous animals and rodenticides. Toxic aquatic products The most common cause of death. Conclusion Publicity and education on food safety should be strengthened to reduce food poisoning caused by poisonous animals and plants (poisonous mushrooms); the key places for prevention and control are hotels and collective canteens, and the key type is common microbial contamination such as Vibrio parahaemolyticus; Control department emergency handling capacity, the establishment of food safety risk assessment mechanism.