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目的探索集体食堂食物中毒防控对策。方法分析历年集体食堂食物中毒发生的规律与特点,针对性采取相应干预措施。结果食物中毒地点以企业为主,时间多发于5-10月,中毒食品以果蔬植物类和肉蛋类为主,其中肉蛋类以微生物性食物中毒为主,果蔬植物类以有毒动植物和农药残留中毒为主;微生物污染是引起集体食堂食物中毒的首要致病因素,其次是农药和有毒动植物;原料污染、生熟交叉污染和加工不当是食物中毒发生的主要原因。结论以推行食品卫生监督量化分级管理为契机,改变监管模式,促进集体食堂的设施建设和规范化管理;加强食物中毒防控知识宣传,开展食物中毒等食品安全预警,提高从业者食品安全意识;加强配送餐单位监管;在重点时期提前介入重点单位,采取干预措施等,是防控集体食堂食物中毒的有效对策。
Objective To explore the prevention and control countermeasures of food poisoning in collective canteens. Methods The regularities and characteristics of food poisoning in collective canteens over the years were analyzed, and corresponding intervention measures were taken. Results The location of food poisoning was dominated by enterprises with the most frequent in May-October. Poisonous foods mainly consisted of fruits, vegetables and meat and eggs, among which meat and eggs were dominated by microbial food poisoning, poisonous plants and animals Pesticide residue poisoning is the main cause. Microbial contamination is the main cause of food poisoning in collective canteens, followed by pesticides and toxic animals and plants; raw material pollution, raw and cooked cross-contamination and improper processing are the main causes of food poisoning. Conclusion Taking the opportunity of implementing the quantitative and hierarchical management of food hygiene supervision, the regulatory model was changed to promote the facilities construction and standardized management of collective canteens. The publicity on prevention and control of food poisoning was intensified and food safety warnings such as food poisoning were carried out so as to raise practitioners’ food safety awareness. Delivery units supervision unit; in key period in advance intervention in key units, to take interventions, is to prevent and control collective food poisoning canteen effective countermeasures.