摘要
目的了解深圳市2006-2008年食物中毒发生情况及其分布规律。方法对深圳市2006-2008年所有食物中毒调查报告进行统计分析。结果 2006-2008年深圳市共发生135起食物中毒事故,中毒人数1 358人,死亡0人;事件发生时间主要集中在5-10月。致病因素中细菌性食物中毒为99起,植物性13起,化学性为11起,原因不明9起和动物性3起。结论食物中毒事件中,细菌性(尤其是副溶血性弧菌)和四季豆所导致的食物中毒是较大的食品安全问题。而加强集体食堂和饮食单位的卫生监督监测是减少食物中毒的关键。
Objective To analyze the food poisoning events in Shenzhen in order to develop the prevention strategy.Methods All the food poisoning events reported through reporting information system during 2006-2008 in Shenzhen were analyzed.Results A total of 153 food poisoning events were re-ported with 1 358 cases.The majority of food poisoning occurred during May to October.In all reports,99 food poisonings events were caused by microor-ganism,13 by vegetable,11 by chemical material and 3 by animal food.Conclusion For the reported food poisoning events in Shenzhen,most events were caused by microorganism,especially V.parahemolyticus,and string bean.It is key to stress health inspection and surveillance at collective canteens and restaurants to prevent food poisoning.
出处
《中国公共卫生管理》
2010年第5期540-541,共2页
Chinese Journal of Public Health Management
关键词
食物中毒
事件
分析
food poisoning event analysis
