论文部分内容阅读
目前正值夏季,气温逐渐增高,各种致病微生物易于繁殖,冷饮食品、水产食品及熟肉制品大量上市,是食物中毒的高发季节。为了有效减少食源性疾病和食物中毒的发生,本刊编辑部发表一组文章。分析上海市范围内的食品中毒情况及监管的对象,总结经验,在有限的监管资源条件下,抓住重要环节,降低食品中毒事件的发生。
At the moment when the summer, the temperature gradually increased, a variety of pathogenic microorganisms prone to breeding, cold foods, aquatic products and cooked meat products a large number of listed, is the high season of food poisoning. In order to effectively reduce the incidence of foodborne illness and food poisoning, editorial department published a series of articles. This article analyzes the food poisoning situation in Shanghai and the targets of supervision, summarizes the experience, and seizes important links under the limited regulatory resources to reduce the incidence of food poisoning incidents.