摘要
目的:探讨细菌性食物中毒的病原学情况及微生物检验结果。方法:详细统计山东省龙口市在2011—2021年中发生的食物中毒事件,分析食物中毒发生季节、人数、地点等,分析发生规律的流行特点,并结合实际情况制定预防控制措施。结果:龙口市在2011—2021年食物中毒事件共发生245起,中毒人数为3221人。不同季节食物中毒发生率不同,发生最多的是第三季度,共150起(61.22%)。食物中毒多发生在集体食堂、餐饮单位,其中集体食堂发生91起(37.14%),餐饮单位发生74起(30.20%)。细菌中毒发病率最高,共计209起(85.31%),共检出500株病原菌数,其中副溶血性弧菌200株,致泻性大肠埃希菌120株,变形杆菌80株,金黄色葡萄球菌15株,沙门菌85株。结论:食物中毒为重要的公共卫生问题,主要类型为细菌性食物中毒,具有季节性特点,需实施针对性防控管理措施。
Objective:To investigate the etiology and microbial test results of bacterial food poisoning.Method:The food poisoning incidents occurred from 2011 to 2021 in Longkou city,Shandong province were counted in detail,the occurrence season,number and location of food poisoning were analyzed,the epidemic characteristics of the occurrence regularity were analyzed,and the prevention and control measures were formulated according to the actual situation.Result:There were 245 food poisoning incidents in Longkou city from 2011 to 2021,and the number of people poisoned was 3221.The incidence of food poisoning was different in different seasons,with 150 cases(61.22%)occurring in the third quarter.Food poisoning mostly occurred in collective canteens and catering units,with 91 cases(37.14%)in collective canteens and 74 cases(30.20%)in catering units.The incidence rate of bacterial poisoning was the highest,209 cases(85.31%)in total,and 500 strains of pathogenic bacteria were detected,including 200 Vibrio parahaemolyticus,120 diarrheogenic Escherichia coli,80 proteus,15 Staphylococcus aureus and 85 salmonella.Conclusion:Food poisoning is an important public health problem,the main type of which is bacterial food poisoning,with seasonal characteristics,which requires targeted prevention and control measures.
作者
高展
GAO Zhan(Longkou Center for Disease Control and Prevention,Longkou 265701,China)
出处
《现代食品》
2022年第15期226-228,共3页
Modern Food
关键词
细菌性食物中毒
流行特点
预防控制措施
bacterial food poisoning
popular characteristics
preventive and control measures
