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病毒性肝炎是一组有亲肝特性的肠道病毒引起的传染病。目前病毒性肝炎的监测和防治受到世界各国的重视。我国《食品卫生法》第26条规定:食品从业人员在每年的健康检查中发现的病毒性肝炎病人及其病原携带者,不得从事直接入口食品的生产经营。目前各地在食品卫生管理中查出大量的HBsAg阳性者,对他(她)们如何处理是一个必须认真对待的问题。本文着重就HBsAg阳性者的传染性及其食品卫生管理问题讨论如下。一、人群中HBsAg的携带状况 1.携带HBsAg的人群:有两类人群可携带HBsAg.其一是乙肝的各型病人,其二是无症状的携带者。前者包括急性病人的潜伏期;急性期;慢性迁延期;慢性活动性肝炎;肝硬变。所谓HBsAg无症状慢性携带者应符合以下三项指标:第一,血
Viral hepatitis is a group of infectious diseases caused by enteroviruses that have a hepatotropic character. The current monitoring and prevention of viral hepatitis by the world’s attention. Article 26 of China’s “Food Sanitation Law” stipulates: Viral hepatitis patients and pathogen carriers found by food practitioners during their annual health examination shall not engage in the production or operation of directly-inoculated foods. At present, a large number of HBsAg positive persons are found in the food hygiene management. How to deal with them is a problem that must be taken seriously. This article focuses on the HBsAg-positive infectious and its food hygiene management issues are discussed below. First, the population carrying status of HBsAg 1. HBsAg carrying population: There are two groups of people can carry HBsAg. One is the various types of hepatitis B patients, and the second is asymptomatic carriers. The former includes the acute phase of the patient’s latency; acute phase; chronic phase; chronic active hepatitis; cirrhosis. The so-called chronic carriers of asymptomatic HBsAg should meet the following three indicators: First, the blood