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目的了解长沙县近十年来食物中毒发生的特点和规律,为今后食物中毒的预防和控制提供科学依据。方法对长沙县1998-2007年食物中毒统计报表、现场调查资料进行统计分析。结果10年间共发生食物中毒18起,中毒人数434例,死亡4例,中毒发生以夏秋季为主,占72.22%,中毒原因以微生物性食物中毒为主,占50.00%,发生场所以集体食堂、家庭为主。结论制定切实可行的食物中毒应急预案,完善食物中毒事故的应急处理体系,切实加强集体食堂、家庭聚餐、餐饮服务单位的卫生管理,有效预防和控制食物中毒事故的发生。
Objective To understand the characteristics and laws of food poisoning in Changsha County in recent ten years and to provide a scientific basis for the prevention and control of food poisoning in the future. Methods Statistical analysis was conducted on food poisoning statistics and field survey data from 1998 to 2007 in Changsha County. Results A total of 18 cases of food poisoning occurred in 10 years, with 434 cases of poisoning and 4 deaths. The main poisoning occurred in summer and autumn, accounting for 72.22%. The main cause of poisoning was microbial food poisoning, accounting for 50.00% , Family-based. Conclusions To formulate practical emergency plans for food poisoning and improve the emergency handling system for food poisoning incidents, and earnestly strengthen the health management of collective canteens, family dinners and catering service units so as to effectively prevent and control food poisoning incidents.