论文部分内容阅读
据日本厚生省统计,日本每年发生的食物中毒约1000起,中毒人数达30000～35000。其中毒原因由细菌引起的最多,化学物质和生物毒素引起的较少。如从发生食物中毒的病因诊断率看,五十年代才是25％,可是,六十年代迅速提高到47％,七十年代约70％,最近(1983)达到82％。食物中毒病因诊断率迅速提高主要是由于细菌学的进展,特别是以副溶血性弧菌为主的,以及致病性大肠菌、产气荚膜梭菌、蜡样芽胞杆菌等病因菡的鉴定有较大的关系。但仍有18％的食物中毒原因不明。在这些原因不明的
According to the Japanese Ministry of Health and Welfare statistics, there are about 1,000 food poisonings in Japan each year, with poisonings reaching 30,000 to 35,000. The cause of poisoning caused by bacteria most, less chemical and biological toxins caused. From the etiological diagnosis rate of occurrence of food poisoning, it was 25% in the 1950s, but rapidly increased to 47% in the 1960s, 70% in the 1970s and 82% recently (1983). The rapid increase of the diagnosis rate of food poisoning is mainly due to the progress of bacteriology, especially Vibrio parahaemolyticus, as well as the identification of pathogenic Escherichia coli, Clostridium perfringens and Bacillus cereus Have a greater relationship. However, there are still 18% of food poisoning for unknown reasons. The reason for these is unknown