摘要
目的探讨某市副溶血性弧菌食物中毒的发生规律和特点,为有效预防和控制食物中毒提供科学依据。方法收集某市近10年卫生部门所掌握的食物中毒调查处理资料,对由副溶血性弧菌所致的食物中毒事件进行统计分析。结果副溶血性弧菌所致食物中毒事件起数和涉及患者人数分别占同期食物中毒事件起数和患者人数的51.95%和50.98%。5—10月是副溶血性弧菌食物中毒的多发期,6—9月为高峰。副溶血性弧菌中毒发生主要原因为交叉污染占45.13%,其次为加工不当占28.32%;中毒食品列前3位的分别为肉及其制品、混合样(快餐盒饭类)、水产品;宾馆饭店是首要责任单位,占发生数的53.98%,其次是集体食堂占发生数的16.81%,卤菜店和外送快餐单位则各自占到12.39%。结论副溶血性弧菌是集体性食物中毒事件的首要致病菌,应在5—10月加强对该菌的主动监测和预警。对重点单位宾馆、饭店、单位食堂、卤菜店和外送快餐单位要加强监管。同时还要加强对餐饮单位工作人员的知识培训。
Objective To understand the characteristics of collective food poisoning caused by Vibrio parahaemolyticus so as to provide the evidence for effective control and prevention of it. Methods The data of collective food poisoning during recent decade were collected and analyzed statistically. Results The events of collective food poisoning caused by V. parahaemolyticus accounted for 51.95 % in the total events, and the cases of food poisoning caused by V. parahaemolyticus accounted for 50. 98 % in the total cases. The food poisoning caused by V. parahaemolyticus mainly happened from May to October. June, July, August and September were the peaks. The main causes were cross contamination of 45.13 % and improper processing of 28.32 %. The top three foods caused by poisoning were meat products, mixed foods and aquatic products. The responsibility units in which food poisoning caused by V. parahaemolyticus were hotel and restaurants of 53.98 %, followed by mess hall of 16.81%, and bittem shops and fast food delivery units accounting for 12.39%. Conclusions V. parahaemolyticus is a primary pathogen of food poisoning. Proactive monitoring and early warning of the bacteria should be strengthened from May to October. We should strengthen the supervision to the key units such as hotels and restaurants, mess hall, bittern shops and fast food delivery units, while strengthening the knowledge and training of the staff of the key catering units.
出处
《中国校医》
2012年第11期824-826,共3页
Chinese Journal of School Doctor
关键词
食物中毒
流行病学
弧菌
副溶血性
Food Poisoning/epidemiology
Vibrio parahaemolyticus
