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目的了解东莞市食物中毒特征,为制定食物中毒防控策略及措施提供科学依据。方法分析2009年东莞市食物中毒资料。结果共发生食物中毒事件21起,中毒人数301人,无死亡病例;中毒事件主要发生在5—9月(15起,占71.43%),其中5—6月份为高峰期(9起,占42.86%)。事件主要为细菌性因素引起(13起,占61.90%),其中以副溶血性弧菌为主(6起);中毒食物主要为肉类(11起,占52.38%)及菜豆类(5起,占23.81%);发生场所以企业食堂为主(14起,占66.67%);检测细菌性污染样品的阳性检出率为40.88%(56/137),检测化学性污染的样品的阳性检出率为71.43%(5/7);13起细菌性食物中毒事件中有4起未检出病原菌。结论 2009年东莞市食物中毒发生场所以企业食堂为主,主要发生在5—9月份,以肉类细菌性污染为主。应针对关键控制点重点管理,提高事件原因查明率,加大监管及宣传力度。
Objective To understand the characteristics of food poisoning in Dongguan City and provide a scientific basis for the prevention and control strategies and measures of food poisoning. Methods Analysis of food poisoning data in Dongguan in 2009. Results There were 21 food poisoning incidents and 301 poisoning incidents with no deaths. The poisoning incidents mainly occurred from May to September (15, accounting for 71.43%), of which 5 to June was the peak (9, accounting for 42.86 %). The main cause of the disease was bacterial factors (13, accounting for 61.90%), of which Vibrio parahaemolyticus was the major cause (6); the main food poisoning was meat (11, accounting for 52.38%) and beans (Accounting for 23.81% of the total); the place of occurrence was mainly enterprise canteen (14, accounting for 66.67%); the positive detection rate of bacterial contamination was 40.88% (56/137) The detection rate was 71.43% (5/7). Four of 13 bacterial food poisoning incidents were undetected. Conclusion In 2009, the place where food poisoning occurred in Dongguan was dominated by corporate canteens, mainly in May-September. The main cause was bacterial meat pollution. Key management points should be key management points to improve the identification of the cause of the incident, increase supervision and advocacy efforts.