广西1996-2005年酵米面食物中毒情况分析  

Analysis of Food Poisoning by Consuming Foods Made of Fermented Cereal in Guangxi from 1996 to 2005

作　　者：梁玉裕[1] 唐振柱[1] 沈莹[1] 李玉英[1] 黄兆勇[1] 陈兴乐[1] 杨娟[1] 

机构地区：[1]广西壮族自治区疾病预防控制中心,广西南宁530021

出　　处：《中国食品卫生杂志》2006年第6期544-545,共2页Chinese Journal of Food Hygiene

摘　　要：为了掌握广西酵米面食物中毒流行病学特点及其规律,为有效开展防制酵米面食物中毒提供科学依据和方法,对1996-2005年广西酵米面食物中毒的有关资料进行统计分析。1996-2005年广西共报告11起酵米面中毒,中毒77人,死亡50人,病死率64.94%。中毒地点主要发生在广西西北部的巴马、隆林、凌云等8个山区县的农户,中毒原因系食用制作后贮存多日被椰毒假单胞菌污染的酵米面所致。调查结果显示,酵米面食物中毒是危害广西西北部山区村民身体健康的严重公共卫生问题。做好宣传教育,使村民养成良好的饮食卫生习惯,改变食用制作后贮存多日的酵米面习俗,是防止酵米面食物中毒的有效办法。To master the epidemiological characteristics and rule of food poisoning resulted from consuming foods made of fermented cereals, the data of cases of this food poisoning from 1996 to 2005 in Guangxi were collected and analyzed. Eleven cases involving 77 victims were reported from villages in the mountainous counties of northwest Guangxi during the months of Apr. - Sept. of this period, Fifty （64.9%） of the victims died of the poisoning. All the victims had eaten more or less foods made of fermented corn flour which had been stored under room temperature for 4 - 68 days and contaminated by the bacteria Psendomonas cocovenenans subsp, farino fermentans. No case of poisoning was reported after consuming newly cooked such foods. So the local residents should be educated to eat only the newly prepared such foods and avoid the old and decayed ones.

关 键 词：假单胞菌属 食物中毒 综合分析 

分 类 号：R155.3[医药卫生—营养与食品卫生学]