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目的了解河南省食物中毒发生的特点及规律,提出相应的防控措施。方法对河南省2004-2008年食物中毒的发生起数、中毒人数、死亡人数等进行分析。结果5年间共上报食物中毒63起,中毒人数2 032例,死亡16例;第二、第三季度是食物中毒高发季节;集体食堂和居民家庭是中毒的高发场所;中毒起数最多的食品是植物性食品;引起中毒的主要原因是微生物性食物中毒。结论提高全民卫生素质和食品安全防范意识,对食品从业人员特别是对集体食堂加工、烹调人员的管理和培训,对农药、鼠药、食品添加剂等加强监督管理,是预防和控制食物中毒的关键。
Objective To understand the characteristics and laws of food poisoning in Henan Province and to put forward corresponding prevention and control measures. Methods The incidence of food poisoning, the number of poisoning and the death toll in Henan Province from 2004 to 2008 were analyzed. Results A total of 63 food poisoning cases were reported during the five years, with 2 032 cases of poisoning and 16 deaths. The second and third quarters were the high season of food poisoning. The collective canteens and residents’ families were the most frequent sites of poisoning. The most poisonous foodstuffs were Botanical foods; the main cause of poisoning is microbial food poisoning. Conclusion It is the key to prevent and control food poisoning that the supervision and management of pesticide, rat poison and food additive should be strengthened by raising awareness of health quality of all people and preventing food safety. The management and training of food practitioners, especially the processing and cooking personnel of collective canteens, .