摘要
目的探讨镇江市食物中毒发生的规律和特点,为政府相关部门有效预防和控制食物中毒提供科学依据。方法对镇江市1999—2007年食物中毒发生起数、人数、时空分布、病因进行分析。结果镇江市食物中毒的发生起数、人数呈逐年下降趋势,时间分布主要以第2、3季度为主(76.19%),场所分布主要以公共餐饮业(52.38%)、集体食堂(21.43%)为主,以细菌性中毒为主(47.62%),其中副溶血性弧菌是主要致病菌(30.95%),成品、半成品以及原料交叉污染是主要原因。结论在高发季节控制交叉污染点是预防食物中毒的关键。
[Objective] To explore the rules and characteristics of food poisoning in Zhenjiang , and provide scientific evidence for relevant government departments to effectively prevent and control food poisoning. [Methods] Analysis was conducted concerning the number of Cases, the number of suffered individuals, the distribution of the time and place, and the causes. [ Results ] The numbers of cases and suffered individuals of the food poisoning in Zhenjiang were decreasing. The time distribution of the poisoning cases was mainly in the third and second quarter （76.19%） The distribution sites of poisoning cases were public food services units （52.38%）,collective canteens （21.43%）. Bacterial food poisoning （47.62%） is the main type of poisoning. Vibrio parahaemolyticus （30.95%） is the main pathogen. The main reason was the cross contamination of products, semi products and raw materials. [Conclusion] Controlling the cross contamination point in the high incidence season is the key to prevent food poisoning.
出处
《职业与健康》
CAS
2009年第3期265-267,共3页
Occupation and Health
关键词
食物中毒
副溶血性弧菌
交叉污染
Food poisoning
Vibrio parahaemolyticus
Cross contamination
