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目的分析云南省食物中毒事件的发生规律和流行特点,为制定食物中毒有效预防控制措施和策略提供依据。方法对2006—2013年云南省突发公共卫生事件报告管理信息系统中所报告的食物中毒资料进行描述性流行病学分析。结果 2006—2013年云南省共报告食物中毒事件504起,发病15 962例,死亡432例,病死率为2.71%;食物中毒发病高峰集中在6、7月,报告事件数量最多的是动植物性食物中毒,为277起(54.96%),主要为野生蕈中毒;报告发病例数最多的是微生物性食物中毒,为10 580例(66.28%),沙门菌为主要致病微生物;家庭和学校是食物中毒的高发场所,分别为240(47.62%)和110起(21.83%)。结论云南省食物中毒的防控应以降低野生蕈中毒和沙门菌等微生物性食物中毒为主;防控的重点场所为家庭和学校。
Objective To analyze the occurrence and epidemic characteristics of food poisoning incidents in Yunnan Province and provide evidence for effective prevention and control measures and strategies for food poisoning. Methods Descriptive epidemiological analysis of food poisoning data reported in the Yunnan Public Health Incident Management Information System (2006-2013) was conducted. Results From 2006 to 2013, a total of 504 food poisoning incidents were reported in Yunnan Province, including 15 962 cases and 432 deaths, with a case fatality rate of 2.71%. The highest incidence of food poisoning occurred in June and July. The most reported incidents were animal and plant Food poisoning was found in 277 cases (54.96%) mainly caused by wild mushroom poisoning. Among the reported cases, 10 580 cases (66.28%) were microbial food poisoning, and Salmonella was the main pathogenic microorganism. Family and school were The highest incidence of food poisoning was 240 (47.62%) and 110 (21.83%) respectively. Conclusion The prevention and control of food poisoning in Yunnan Province should be mainly to reduce the poisoning of wild mushrooms and Salmonella and other microbial food poisoning; prevention and control of key places for families and schools.