【摘要】 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。更多还原

【Abstract】 [Objective]To analyze the incidence of food poisoning in Shenzhen City during 2006-2010,to understand its regularity and characteristics,and provide scientific evidence for developing control measures. [Methods]The Descriptive analysis was used to analyze the distribution,time and place of food poisoning in Shenzhen City from 2006-2010. [Results]A total of 185 incidents of food poisoning were reported,with 1 875 cases and no death case.Most incidents(133,71.89%) occurred during May-September,and 80.00% occurred in collective canteens and food service units.The main pathogenic factor was microorganism which induced 74.05% of total cases. [Conclusion]It is necessary to strengthen health supervision in collective canteens and catering services units in epidemical season for food poisoning.The focus was on prevention of microbial food poisoning,as well as publicity and training of food safety knowledge.更多还原