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目的分析深圳市2006—2010年食物中毒发生情况,了解食物中毒发生规律与特点,为制定有效的预防措施提供科学依据。方法对深圳市2006—2010年食物中毒的发生时间、发生场所、中毒原因等进行描述性分析。结果深圳市2006—2010年共发生食物中毒185起,中毒人数1 875人,无死亡病例;主要发生在5-9月份,共发生133起,占总起数的71.89%;以集体食堂和饮食服务单位发生食物中毒最多,占总起数的80.00%;微生物为主要致病因素,占总起数的74.05%。结论应加强食物中毒高发季节集体食堂和饮食服务单位的卫生监督检查,把食物中毒防治工作的重点放在预防微生物性食物中毒上,并加强食品安全饮食卫生知识的宣传和培训。
Objective To analyze the incidence of food poisoning in Shenzhen from 2006 to 2010, understand the rules and characteristics of food poisoning, and provide a scientific basis for formulating effective preventive measures. Methods Descriptive analysis was made on the time of occurrence, place of occurrence and poisoning of food poisoning in Shenzhen from 2006 to 2010. Results A total of 185 food poisoning cases were reported from 2006 to 2010 in Shenzhen City, with 1 875 poisonings and no deaths. The total number of deaths was from May to September, with a total of 133 cases accounting for 71.89% of the total cases. In the collective canteens and diets The most food poisoning occurs in service units, accounting for 80.00% of the total number of occurrences. Microbes are the main risk factors, accounting for 74.05% of the total number of occurrences. Conclusions Health supervision and inspection of collective canteens and catering service units should be strengthened in the high season of food poisoning. Food poisoning prevention and control should be focused on the prevention of microbial food poisoning, and publicity and training of food safety diet hygiene knowledge should be strengthened.