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目的了解深圳市2006～2010年食物中毒发生情况及其分布规律,探讨防止食物中毒发生的对策和措施。方法对深圳市2006～2010年所有食物中毒调查报告进行统计分析。结果深圳市2006～2010年共发生食物中毒185起,中毒人数1875人,无死亡病例;食物中毒集中发生在5～9月份,共发生133起,占总起数的71.89%;以集体食堂和饮食服务单位发生食物中毒最多,占总起数的80.00%;微生物为主要致病因素,占总起数的74.05%。结论深圳市食物中毒主要发生在夏、秋季节,大多集中在集体食堂和饮食服务单位,以细菌性食物中毒为主,今后食物中毒防治工作重点是加强对食物中毒高发季节集体食堂和饮食服务单位的卫生监督检查,重点是预防微生物性食物中毒。
Objective To understand the occurrence and distribution of food poisoning in Shenzhen from 2006 to 2010 and to explore countermeasures and measures to prevent food poisoning. Methods Statistical analysis was conducted on all food poisoning reports from 2006 to 2010 in Shenzhen City. Results A total of 185 food poisoning cases were reported in Shenzhen from 2006 to 2010, with 1875 poisoning cases and no deaths. Food poisoning occurred mainly in May to September with a total of 133 cases, accounting for 71.89% of the total cases. Food service units occurred the most food poisoning, accounting for 80.00% of the total; microorganisms as the main risk factors, accounting for 74.05% of the total number. Conclusion Food poisoning in Shenzhen occurred mainly in the summer and autumn seasons. Most of them were concentrated in canteens and food service units. Bacterial food poisoning was the main focus. In the future, the focus of food poisoning prevention and control should be to intensify the work on collective canteens and catering service units The health supervision and inspection, with a focus on the prevention of microbial food poisoning.