论文部分内容阅读
目的分析北京市房山区食物中毒的发生规律与流行特征,为制定食物中毒防控策略提供科学依据。方法对房山区食物中毒事件进行描述性流行病学分析。结果北京市房山区2010-2013年食物中毒发生28起,发病502例,死亡1例。食物中毒第3季度多发,9月份达高峰;有毒植物和细菌性食物中毒多发;集体食堂为高发场所;年龄以青壮年为主,职业以工人和学生多发,消化道症状为主要首发症状;主要致病食品是肉及肉制品和扁豆;副溶血性弧菌食物中毒均在餐饮服务单位,扁豆中毒均在集体食堂,毒蕈中毒均在家庭。结论北京市房山区食物中毒防控策略以降低副溶血性弧菌等细菌性食物中毒和扁豆中毒为主,食品安全管理的重点场所为集体食堂、重点食品为肉及肉制品和扁豆,针对人群的发病特征开展健康教育。
Objective To analyze the occurrence and epidemic characteristics of food poisoning in Fangshan District, Beijing, and to provide a scientific basis for the prevention and control strategy of food poisoning. Methods Descriptive epidemiological analysis of food poisoning in Fangshan District. Results Food poisoning occurred in Fangshan District in Beijing from 2010 to 2013, with a total of 502 cases and one death. In the third quarter, food poisoning peaked in September; poisonous plants and bacterial food poisoning occurred frequently; collective canteens were high places; young and middle-aged people were mainly employed in workers and students; gastrointestinal symptoms were the main first symptom; Pathogenic foods are meat and meat products and lentils; Vibrio parahaemolyticus food poisoning are catering service units, lentils are poisoned in the canteen, poisoning mushroom poisoning in the family. Conclusion The strategy of food poisoning prevention and control in Fangshan District of Beijing is mainly to reduce bacterial food poisoning and lentil poisoning such as Vibrio parahaemolyticus. The focus of food safety management is the collective canteen. The key foods are meat and meat products and lentils. The incidence characteristics of health education.