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目的探讨某市副溶血性弧菌食物中毒的发生规律和特点,为有效预防和控制食物中毒提供科学依据。方法收集某市近10年卫生部门所掌握的食物中毒调查处理资料,对由副溶血性弧菌所致的食物中毒事件进行统计分析。结果副溶血性弧菌所致食物中毒事件起数和涉及患者人数分别占同期食物中毒事件起数和患者人数的51.95%和50.98%。5—10月是副溶血性弧菌食物中毒的多发期,6—9月为高峰。副溶血性弧菌中毒发生主要原因为交叉污染占45.13%,其次为加工不当占28.32%;中毒食品列前3位的分别为肉及其制品、混合样(快餐盒饭类)、水产品;宾馆饭店是首要责任单位,占发生数的53.98%,其次是集体食堂占发生数的16.81%,卤菜店和外送快餐单位则各自占到12.39%。结论副溶血性弧菌是集体性食物中毒事件的首要致病菌,应在5—10月加强对该菌的主动监测和预警。对重点单位宾馆、饭店、单位食堂、卤菜店和外送快餐单位要加强监管。同时还要加强对餐饮单位工作人员的知识培训。
Objective To investigate the occurrence and characteristics of Vibrio parahaemolyticus food poisoning in a city and provide a scientific basis for effective prevention and control of food poisoning. Methods The food poisoning investigation and handling data collected by the health department in a certain city for nearly 10 years were collected and the food poisoning caused by Vibrio parahaemolyticus was statistically analyzed. Results The number of food poisoning incidents caused by Vibrio parahaemolyticus and the number of patients involved accounted for 51.95% and 50.98% respectively of the number of food poisoning incidents and the number of patients in the same period. May-October is a multi-phase Vibrio parahaemolyticus food poisoning, 6-September peak. Vibrio parahaemolyticus was the main cause of cross contamination accounted for 45.13%, followed by improper processing accounted for 28.32%; the top three poisoning food were meat and their products, mixed samples (fast food box lunch), aquatic products; Hotel The hotel is the primary responsibility unit, accounting for 53.98% of the occurring number, followed by the collective canteen accounting for 16.81% of the total number. The halogen restaurant and the delivery of fast food restaurant each account for 12.39%. Conclusion Vibrio parahaemolyticus is the most important causative agent of collective food poisoning. It should strengthen the active monitoring and early warning of the bacteria in May-October. The key units of hotels, restaurants, canteens unit, Luocha shop and delivery of fast food units to step up supervision. At the same time also strengthen the catering unit staff knowledge training.