论文部分内容阅读
目的了解近年来国内食物中毒事件的常见致病因素,为制定有效的预防和控制措施提供科学的依据。方法根据2000—2014年食物中毒的文献资料,对食物中毒事件的常见致病因素进行统计分析。结果微生物性、化学性、有毒动植物及毒蘑菇为3种常见的食物中毒类型。常见微生物性食物中毒致病因素依次为副溶血性弧菌(20.66%)、沙门菌(16.92%)、蜡样芽胞杆菌(13.63%)等;常见有毒动植物及毒蘑菇所致食物中毒事件的致病因素依次为豆类(34.90%)、毒蘑菇(30.49%)、毒蕈(8.30%)等;常见化学性食物中毒事件的致病因素依次为农药/杀鼠剂(69.13%)、亚硝酸盐(21.36%)、瘦肉精(1.64%)等。结论根据不同类型食物中毒常见致病因素,分析发生情况以制定针对性的预防措施。进一步加强教育,提高有毒食物的辨识能力,规范食品生产流程,完善食堂管理制度,完善落实食源中污染物的监测机制等,是减少食物中毒事件发生的有效措施。
Objective To understand the common risk factors of domestic food poisoning in recent years and provide a scientific basis for making effective prevention and control measures. Methods Based on the literature of food poisoning from 2000 to 2014, the common risk factors of food poisoning were statistically analyzed. Results Microbial, chemical, toxic animals and plants and poisonous mushrooms are three common types of food poisoning. The pathogenic factors of common microbial food poisoning were Vibrio parahaemolyticus (20.66%), Salmonella (16.92%), Bacillus cereus (13.63%) and so on. The incidence of food poisoning caused by common poisonous plants and poisonous mushrooms The pathogenic factors followed were legumes (34.90%), poisonous mushrooms (30.49%) and poisonous mushrooms (8.30%). The pathogenic factors of common chemical food poisoning were pesticide / rodenticide (69.13% Nitrate (21.36%), lean (1.64%) and so on. Conclusions According to the common risk factors of different types of food poisoning, the situation is analyzed to make targeted preventive measures. To further strengthen education, improve the ability of identification of toxic food, standardize food production processes, improve the canteen management system, and improve the monitoring mechanism of food contaminants, is to reduce food poisoning incidents effective measures.