【摘要】 目的了解2015—2017年深圳市食物中毒发生的流行病学特点、中毒原因,为制定预防食物中毒策略提供科学依据。方法采用描述性流行病学方法分析2015—2017年深圳市食源性疾病暴发监测系统收集到的所有食物中毒事件。结果 2015—2017年深圳市共报告食物中毒事件37起,中毒病例329例,死亡病例1例。中毒事件主要集中在5～9月份,共报告24起,占64.86%(24/37),涉及中毒病例223例,占67.78%(223/329);中毒事件发生场所主要是饮食服务单位,共报告11起,占29.73%(11/37),中毒病例124例,占37.69%(124/329)。中毒原因以微生物性食物中毒为主,沙门菌中毒最多。结论深圳市食物中毒防控策略应以降低沙门菌等微生物性食物中毒等为主,重点场所为饮食服务单位和集体食堂,在5～9月加强食品安全的宣传和监管力度,以降低食物中毒发生率。更多还原

【Abstract】 Objective To study the epidemiologic characteristics and the causes of food poisoning in Shenzhen from 2015 to 2017,and to provide scientific basis for food poisoning prevention strategy. Methods Descriptive epidemiological method were used to analyze all cases of food poisoning collected by Shenzhen foodborne disease outbreak monitoring system from 2015 to 2017. Results From 2015 to 2017,there were 37 reported food poisoning events,329 cases were involved and 1 death case. Most food poisoning cases were reported from May to September,and there were 24 reported foodpoisoning events( 64. 86%,24/37) occurred in that period of time with 223 cases( 67. 78%,223/329). There were 11 food poisoning events( 29. 73%,11/37) occurred in restaurants with 124 cases( 37. 69%,124/329),which was the most frequent location. The main cause of food poisoning was microbe,and most cases were caused by Salmonella.Conclusion Prevention and control strategy for food poisoning should focus on reducing microorganism food poisoning and places such as canteens and restaurants,strengthening the public education and supervision of food safety in between May and September.更多还原