食物中毒数据库的建立与应用研究  

Study on the Establishment and Application of Food Poisoning Database

作　　者：林祥田 严书棣 张建扬[1] 骆文刚[1] 罗贤标[1] 

机构地区：[1]连云港市卫生监督所,江苏连云港222006

出　　处：《中国食品卫生杂志》2010年第6期532-536,共5页Chinese Journal of Food Hygiene

基　　金：连云港市卫生局"食物中毒数据库建立与应用"

摘　　要：目的建立食物中毒数据库,为食物中毒应急调查处理提供参考。方法通过计算机联机检索、相关文献追溯等途径,收集关于食物中毒的调查资料,筛选典型论文资料,按照案例、致病因素、致病因素特征、潜伏期、症状、治疗原则、预防措施和其他说明(包含图片)8个方面的为顺序,进行编辑。结果共有78种(类)主要食物中毒(包括典型寄生虫病等食源性疾病)入选食物中毒数据库。分为动物性食物中毒、植物性食物中毒、化学性食物中毒、致病性细菌食物中毒以及寄生虫、病毒性食源性疾病。结论建立了食物中毒数据库(单机和网络),也为出版《食物中毒调查与防治指南》提供了参考资料。Objective To establish a food poisoning database for providing reference in handling food poisoning emergencies. Method All available data on studies of food poisoning were collected by computer on-line retrieval, screened and edited according to typical case reports with known etiological factors,characteristics of causative agents, latency period,symptoms,therapeutic principals,precautionary measures and other illustrations （ such as images）. Results Seventy-eight kinds of food poisoning were selected into the database,including food poisoning caused by animal food,plant food,chemicals,pathogenic bacteria and food-borne illness caused by parasites and virus. Conclusion A food poisoning database （ stand-alone and network support） was established,and also provided references for publishing The guideline for the investigation and handling of food poisoning .

关 键 词：食物中毒 数据库 建立 应用 

分 类 号：R155.3[医药卫生—营养与食品卫生学]