海口市1995～2008年细菌性食物中毒情况分析  

ANALYSIS OF BACTERIAL FOOD POISONING SITUTIONA IN HAIKOU FROM 1995 TO 2008

作　　者：王艳燕[1] 周登仁[1] 庄子慧[1] 

机构地区：[1]海南省海口市疾病预防控制中心,海口570102

出　　处：《现代预防医学》2010年第17期3233-3234,3238,共3页Modern Preventive Medicine

摘　　要：[目的]了解海口市细菌性食物中毒发生的特点和规律,为防制和有效处理该类食物中毒事故提供科学依据。[方法]对海口市1995～2008年发生的细菌性食物中毒资料进行统计分析。[结果]1995～2003年细菌性食物中毒事件的发生逐年增长,2004～2008年则有减少下降的趋势。一年四季均有发生,以第三季度为高发期。发病场所主要是酒店,其次是学校和单位食堂。主要发病人群为旅客、学生和单位职工。主要致病菌是副溶血性弧菌,占36.8%;变形杆菌,占15.1%。[结论]卫生监督部门应以酒店、学校和单位食堂作为预防细菌性食物中毒的主要监控单位。而有效预防副溶血性弧菌和变形杆菌所引起的细菌性食物中毒是工作的重点。[Objective] To understand the characteristic and rule of bacterial food poisoning in Haikou, to provide the scientific basis for preventing and handling this kind of food poisoning. [Methods] Analysed the bacterial food poisoning material of Haikou from 1995 to 2008. [Results] From 1995 to 2003, bacterial food poisoning events occurrence grew year by year. It had a reduced tendency from 2004 to 2008. The occurrence was throughout the year, and the frequency was high in the third quarter. Occurrence place was mainly hotel, next was school and refectory. Main morbidity populations were passenger, student and staff. The main pathogenic bacteria was Vibrio parahaemolyticus, accounting for 36.8%; and bacillusproteus, accounting for 15.1%. [Conclusion] The sanitary supervision department should supervise the hotels, schools and the refectories in order to prevent bacterial food poisoning. And to prevent bacterial food poisoning which caused by the Vibrio parahaemolyticus and the bacillus proteus is the most important work.

关 键 词：细菌性食物中毒 情况 分析 

分 类 号：R155.31[医药卫生—营养与食品卫生学]