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目的对近年青海省食物中毒事件流行特征进行分析,为预防与控制食物中毒提供科学依据。方法应用流行病学和医学统计学方法对2006-2011年青海省发生的食物中毒事件进行分析。结果青海省2005-2011年共发生食物中毒14起,中毒人数280人,年均发病率为0.75/10万,病死率为6.43%;中毒多发生在第二、三季度;中毒发生场所以家庭为主,占64.29%,其次是工地食堂,占28.57%。致病因素以肉毒中毒为主,占42.86%,其次是豆角加工不当引起的食物中毒,占28.57%。结论青海省食物中毒以藏区家庭发生的肉毒中毒及建筑工地食堂集体发生的豆角加工不当引起的食物中毒为主;加大食品卫生宣传力度、加强工地食堂卫生监管、提高人们群众卫生意识是预防及控制食物中毒的有效途径。
Objective To analyze the epidemic characteristics of food poisoning in Qinghai Province in recent years and provide a scientific basis for the prevention and control of food poisoning. Methods Epidemiological and medical statistics methods were used to analyze food poisoning in Qinghai Province from 2006 to 2011. Results In 2005-2011, there were 14 food poisoning cases and 280 poisoning cases in Qinghai Province, with an annual average incidence of 0.75 / 100,000 and a case fatality rate of 6.43%. Most cases of poisoning occurred in the second and third quarters. Dominated, accounting for 64.29%, followed by the canteen, accounting for 28.57%. Pathogenic factors mainly botulism, accounting for 42.86%, followed by improper processing beans caused by food poisoning, accounting for 28.57%. Conclusions Food poisoning in Qinghai Province is mainly caused by botulism poisoning caused by family members in Tibetan areas and food poisoning caused by improper processing of beans in construction site canteens. It is necessary to intensify food hygiene publicity efforts, strengthen health supervision on site canteens and raise public awareness of public hygiene Effective ways to prevent and control food poisoning.