论文部分内容阅读
目的掌握广西食物中毒事件发生原因,提高事件防控的针对性和有效性。方法收集2010—2014年广西发生的食物中毒事件,采用描述性流行病学方法对所涉及的食物种类、发病原因、致病因素等进行分析。结果广西累计发生食物中毒事件98起、发病2 446人、死亡35人。引发中毒的食物主要为混合性食物、畜禽肉及其制品和桐油果、蓖麻籽等,发病的主要原因为误食误服、加工不当和交叉污染。微生物是事件数和发病人数最多的致病因素,植物类死亡人数最多。结论不同食物引发食物中毒的途径、方式和致病因素有着其规律和特点,应制定高风险食物目录清单,采取差异化防控措施。
Objective To grasp the causes of food poisoning incidents in Guangxi and to improve the pertinence and effectiveness of prevention and control of incidents. Methods The food poisoning incidents occurred in Guangxi from 2010 to 2014 were collected and the descriptive epidemiological methods were used to analyze the types of food involved, the causes of disease and the risk factors. Results A total of 98 food poisoning incidents occurred in Guangxi, with an incidence of 2 446 and 35 deaths. The main food poisoning caused by mixed foods, livestock and poultry meat and products and tung oil, castor beans, the main reason for the incidence of mistaken food service, improper processing and cross-contamination. Microorganisms are the causative factor with the highest number of incidents and the highest number of deaths, with the largest number of plant deaths. Conclusions The pathways, ways and risk factors of food poisoning caused by different foods have their own rules and characteristics. A list of high-risk food should be developed and different prevention and control measures should be taken.