【摘要】 目的了解新兴城市地区集体性食物中毒的特征和影响因素,为政府制定食品安全监督管理措施提供科学依据。方法收集整理常州市新北区2002-2008年集体性食物中毒资料并进行统计分析。结果7年间共发生17起集体性食物中毒事件,中毒391人,其中细菌性食物中毒14起(82.4%),化学性食物中毒3起(17.6%);副溶血性弧菌是细菌性食物中毒的主要致病原(78.6%);6~9月为细菌性食物中毒发生的高峰季节(85.7%);交叉污染是细菌性食物中毒发生的主要原因(57.1%);发生场所以集体食堂为主(47.1%)。结论常州市新北区集体性食物中毒以细菌性为主,而食品安全监管队伍薄弱,强化队伍和监管力度是该地区控制食物中毒发生的主要对策。更多还原

【Abstract】 Objective To explore the characteristics and influence factors of collective food poisoning in the emerging cities,and thus to provide scientific basis for formulating measures for food safety supervision and management.Methods Collective food poisoning data collected from high-tech industrial development zone of Yangtze River Delta from 2002 to 2008 were analyzed.Results There were 17 cases of collective food poisoning incidents within 7 years,among which,14(82.4%) were bacterial food poisonings and 3(17.6%)chemical food poisonings.A total of 391 persons were involved in the incidents.Vibrio parahaemolyticus was major pathogen for bacterial food poisonings(78.6%).The peak season of bacterial food poisoning was from June to September(85.7%).Cross-contamination was the main reason for bacterial food poisoning(57.1%).Most cases occurred in collective canteens(47.1%).Conclusion The majority of the collective food poisonings were caused by bacteria in Xinbei District of Changzhou City.Food safety supervision should be strengthened to prevent the outbreak of food poisoning.更多还原