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目的掌握北京市发生食物中毒事故的规律和流行特点,制定科学有效的预防措施,控制食物中毒事故的发生。方法对2010年北京市卫生监督所接到的25起食物中毒事故进行整理分析。结果全年共发生食物中毒事故25起,发病人数396人,与2009年同期相比,发生起数降低44.4%,发病人数减少30.5%。微生物及动植物是引起食物中毒的主要致病因素;集体食堂是发生食物中毒事故的主要责任单位,其次是饮食服务单位;第三季度是食物中毒的主要发病季节;植物类食品是引起食物中毒的主要食品;加工不当是引起食物中毒的主要原因。结论加强对重点单位集体食堂的监管和从业人员食品安全知识的培训,建立和健全食物中毒事故预警机制,最大限度地减少食物中毒事故的发生。
Objective To grasp the regularity and epidemic characteristics of food poisoning accidents in Beijing, formulate scientific and effective preventive measures and control the occurrence of food poisoning accidents. Methods Twenty-five food poisoning accidents received by Beijing Municipal Health Authority in 2010 were analyzed. Results A total of 25 food poisoning accidents occurred in the year with a total number of 396 people. Compared with the same period of 2009, the number of incidents decreased by 44.4% and the number of cases decreased by 30.5%. Microorganisms and animals and plants are the main risk factors causing food poisoning. The collective canteens are the main responsibility units of food poisoning accidents, followed by the catering service units. The third quarter is the main season of food poisoning. The plant foods are the main cause of food poisoning Of the main food; improper processing is the main cause of food poisoning. Conclusion The training of collective canteens in key units and the food safety knowledge of practitioners should be strengthened. The early warning mechanism of food poisoning accidents should be established and perfected so as to minimize the occurrence of food poisoning accidents.