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食物中毒是指人摄入了含有生物性、化学性有毒有害物质后出现的、非传染性的急性或亚急性疾病,属于食源性疾病的范畴。食物中毒既不包括因暴饮暴食而引起的急性胃肠炎、食源性肠道传染病(如伤寒)和寄生虫病(如囊虫病),也不包括因一次大量或者长期少量摄入某些有毒有害物质而引起的、以慢性毒性为主要特征(如致畸、致癌、致突变)的疾病。本期《专题开讲》将就食物中毒的原因及防治方法作一介绍。
Food poisoning refers to the non-contagious acute or sub-acute diseases that occur after people have taken in biological and chemical toxic and hazardous substances and are classified as food-borne diseases. Food poisoning does not include acute gastroenteritis, foodborne enteropathy (such as typhoid) and parasitic disease (such as cysticercosis) caused by overeating, nor does it include consumption due to a large or prolonged small intake Some toxic and hazardous substances caused by the chronic toxicity of the main features (such as teratogenic, carcinogenic, mutagenic) disease. This issue of “special lecture” will introduce the causes of food poisoning and prevention methods.