福建省1997—2003年食物中毒现状与防制措施  

Disease Control and Prevention for Food Poisoning in Fujian, China (1997-2003)

作　　者：李杰[1] 林昇清[1] 吴晶文[1] 金乐君[1] 

机构地区：[1]福建省卫生厅卫生监督所,福州350001

出　　处：《海峡预防医学杂志》2004年第6期14-16,共3页Strait Journal of Preventive Medicine

摘　　要：[目的 ]探讨我省食物中毒的预防和控制措施。[方法 ]对 1997— 2 0 0 3年 2 5 0起食物中毒发生情况及致病因素进行分析 ,阐述流行病学特点。 [结果 ]农村家庭食物中毒发生起数 ( 4 6 0 % ) ,居各类场所首位 ,其次是集体食堂( 2 7 2 % ) ;第 3季度为发病高峰 (总起数的 5 1 2 % ) ,其次是第 2季度 ( 2 6 8% ) ;中毒食品中动物类占 3 5 6% ,植物类占2 9 6% ;中毒因素中微生物性占 3 7 6% ,化学性占 43 6% ,以误食河豚鱼、毒蕈、麻痹性贝类等病死率为高。[结论 ]提高食物中毒事故的预警和应急处理能力 ,规范食物中毒调查方法 ,畅通信息及保障救治器械、药品供应 ,是减少中毒发生 。To explore the measures of disease control and prevention for food poisoning (FP) in Fujian. 250 events of FP, pathogenic factors were analyzed and the epidemiological characteristics were described from 1997 to 2003. 46.0% of FP occurred in rural family and 27.2% in mess hall; FP was mostly in the third quarter (51.2%) and 26.8% in the second quarter; FP by animal food accounted for 35.6% and by plant kinds of food 29.6%; FP by pathogenic microorganism accounted for 37.6% and by chemical materials 43.6%. Fatality rate of FP was highest by eating balloonfish, mushroom and paralytic shellfish. The following are very important for FP control and prevention, for example, building early warning system, effectively exchanging information, dealing with emergency events, regulating FP investigation and ensuring drug and medical material supply.

关 键 词：食物中毒 疾病控制 流行病学 

分 类 号：R155.3[医药卫生—营养与食品卫生学]