【摘要】 目的分析细菌性食物中毒发生规律及特征,为预防细菌性食物中毒的发生提供理论依据。方法用回顾性流行病学方法统计分析某市2005—2015年细菌性食物中毒流行规律。结果某市2005—2015年共发生细菌性食物中毒58起,中毒人数1 043例,中毒每年均有发生,7~9月为高发季节,以集体食堂及餐饮店发生为主,均占中毒起数的44.8%。致病因素以副溶血性弧菌引起的中毒最多,共有26起,占中毒总数的44.8%;其次为金黄色葡萄球菌,有11起,占中毒总数的19.0%。中毒食物以禽畜熟肉引起的最多,共有15起,占中毒总数的25.9%;其次为凉拌菜,共有10起,占中毒总数17.2%。结论集体食堂及餐饮店是细菌性食物中毒发生的主要场所,加强风险监测和宣传教育是预防和控制细菌性食物中毒发生的关键措施。更多还原

【Abstract】 Objective This paper tries to analyze the occurrence regularity and characteristics of bacterial food poisoning,and to provide theoretical basis for the prevention of bacterial food poisoning. Methods Statistical analysis of epidemic law of bacterial food poisoning in a city from 2005 to 2015 was carried out by retrospective epidemiological method. Results In this city from 2005 to 2015, a total of 58 cases of bacterial food poisoning occurred, the number of people who poisoned was 1 043, poisoning occurred every year, and the highly occurrence months were from July to September, mainly in canteens and restaurants, accounting for 44.8%. Most of whom were caused by vibrio parahaemolyticus, with totally 26 cases, accounting for 44.8%; followed by staphylococcus aureus, with 11 cases, accounting for 19.0%, most of which were caused by cooked poultry meat, with a total of 15, accounting for 25.9%; followed by cold dishes, with a total of 10, accounting for 17.2%. Conclusion Collective canteens and restaurants are the main places of bacterial food poisoning, so the risk monitoring and publicity education should be strengthened and they are the key measures to prevent and control the occurrence of bacterial food poisoning.更多还原