摘要
根据广东各市、县（区）食物中毒统计报表及个案调查资料统计，１９８４～１９９５年广东省共发生食物中毒２２２４起，５１７６１人，死亡２５１人．年平均１８５．３起．４３１３人．死亡２１人。总体上呈下降趋势。病因物质和原因食品范围逐步集中，主要的病因物质依次是农药、细菌、自然毒，后者是中毒死亡的主要原因，主要的原因食品依次是蔬菜、肉及肉制品、鱼贝类、谷类制品等；家庭食物中毒有下降趋势．集体食堂近３年已上升为第一位；总体上季节差异不大。农药中毒从原来多发于第四季度转向全年均可发生．当前广东省预防食物中毒的重点场所是集体食堂，关键食品是受农药污染的蔬菜．因而在继续既往防治措施的基础上应特别加强对集体食堂的卫生监督及从业人员的食品卫生知识培训，建议政府部门立法，以根除高毒农药残留的危害，监督部门加强对蔬菜农药残留量的监测；根据不同季节，针对重点人群（尤其是外来民工）做好预防食物中毒的宣传工作。
According to statistical data from 1984 to 1995 there were 2224 food posioning cases which involving 51761 patients and 251 deathes all together, and the average annual number were 185. 3. 4313 and 21 respectively. The time trend was declined. The top three poisoning substances were pesticides, bacteria, natural toxins and thd natural toxins was the principal cause leading to death. The main poisoning foods were vegetablse, meats and its products,fishes, shellfish and cereal products. Food poisoning in family was decreasing, Food poisoning cases in canteens increased and ranked the first in the recent three years. In general, the key control points to prevent food poisoning are canteens and vegetables contaminated by pesticides.
出处
《广东卫生防疫》
1996年第2期12-16,共5页
Guangdong Journal of Health and Epidemic Prevention
