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目的了解旺苍县食物中毒的发生情况与规律。方法收集旺苍县2004-2007年食物中毒流行病学调查资料进行统计分析。结果旺苍县2004-2007年共发生食物中毒17起,中毒人数151人,死亡1人。年均发生中毒4起,起均中毒人数4～5人。食物中毒主要发生在夏秋季。近年中毒场所以农村家庭为主,占58.82%。以住宿制学校的集体食堂中毒人数最多,占总中毒人数的59.60%。沙门菌和有毒野生蕈为主要致病因素。引起中毒的食品主要为肉及卤制品、皮蛋和野生蕈。结论加强住宿制学校集体食堂的卫生监督监测和农村家庭食物中毒的预防是减少食物是毒的关键。
Objective To understand the occurrence and regularity of food poisoning in Wangcang County. Methods The epidemiological survey of food poisoning in Wangcang County from 2004 to 2007 was collected for statistical analysis. Results In Wangcang County from 2004 to 2007, there were 17 food poisonings, 151 poisoning and 1 death. The average annual occurrence of poisoning 4, from the average number of poisoning 4 to 5 people. Food poisoning occurs mainly in summer and autumn. In recent years, poisoning places mainly rural households, accounting for 58.82%. The dormitories schools in the collective canteen poisoning the largest number, accounting for 59.60% of the total number of poisoning. Salmonella and poisonous wild mushrooms are the main causative agents. The main food poisoning caused by meat and halogen products, preserved eggs and wild mushrooms. Conclusion Strengthening hygiene supervision and monitoring of collective canteens in residential schools and prevention of food poisoning in rural families are the key to reducing food poisoning.