【作者】 李海麟； 毛新武； 刘于飞； 周琴；

【机构】 广州市疾病预防控制中心；

【摘要】 目的分析2005-2010年广州市食物中毒发生的规律和流行特点,为制定食物中毒的控制措施提供依据。方法收集2005-2010年广州市食物中毒档案资料,并对食物中毒发生情况进行描述性统计分析。结果2005-2010年广州市共报告发生食物中毒381起,中毒4802人,死亡10人。中毒人数与发病率总体呈逐年下降的趋势;食物中毒高发于6、9月。微生物污染是主要致病因素,其中以副溶血性弧菌为主;误食有毒动植物是主要致死原因,以毒蘑菇为主。饮食服务单位和集体食堂是食物中毒主要责任单位。结论完善食物中毒应急机制,加大执法力度,加强食品卫生和食物中毒知识宣传和培训,提高基层医疗机构对食物中毒的识别诊断和治疗能力,才能有效预防与控制食物中毒的发生。更多还原

【Abstract】 [objective]To analyze the regulation and epidemiologic characteristics of food poisoning in Guangzhou from 2005 to 2010,so as to provide basis to institute food poisoning control measures.[Methods]Reviewing the data of food poisoning events collected in Guangzhou from 2005 to 2010,and descriptive statistical analysis was used[Results]A total of 381 food poisoning events were reported in Guangzhou from 2005 to 2010,which caused 4802 diseases and 10 deaths.It had a reduced tendency from 2005 to 2010 in poisoning cases and incidence rate.The majority of food poisoning occurred in June and September.Food polluted by microorganisms was the major pathogenic factors, and the main pathogenic bacteria was Vibrio parahaemolyticus.The toxic plants and animals intaken by mistake were the major causes of death,especially the poisonous mushrooms.The food poisoning took place mostly in the catering service units and collective canteens. [Conclusion]In order to prevent and control the food poisoning effectively,it is very important to perfect the response mechanism of food poisoning,and increase the intensity of law enforcement,and strengthen the propaganda and train about the knowledge on food hygiene and food poisoning,and improve the capacity of diagnosis and treatment on food poisoning in primary-level medical institutions.更多还原