北京市海淀区2000～2009年食物中毒的流行病学分析  

EPIDEMIOLOGICAL ANALYSIS OF FOOD POISONING IN HAIDIAN DISTRICT OF BEIJING FROM 2000 TO 2009

作　　者：赵振[1] 丁越江[1] 巫波[2] 别明江[2] 

机构地区：[1]北京市海淀区疾病预防控制中心,北京100094 [2]四川大学华西第四医院检验科

出　　处：《现代预防医学》2011年第3期441-443,共3页Modern Preventive Medicine

摘　　要：[目的]分析北京市海淀区2000～2009年食物中毒发生现况,为提高食品卫生管理水平,制定有效的预防措施提供科学依据。[方法]对北京市海淀区2000～2009年食物中毒的发生起数、中毒人数等进行描述性分析。[结果]2000～2009年海淀区食物中毒高发于夏秋季节;集体食堂是中毒的高发场所;植物性食品为食物中毒的主要食物类型;引起食物中毒的主要原因是细菌性食物中毒。[结论]海淀区食物中毒形势依然严峻,特别是夏、秋季食物中毒高发,应针对不同场所制定相应的防控措施,微生物污染的防控亟待加强。[Objective] To analyze food poisoning in haidian district of Beijing from 2000 to 2009 in order to improve the level of management of food hygiene. To provide scientific basis for effective prevention of food poisoning. [Methods] Descriptive statistical analysis was used to analyze the number of cases and sufferers of food poisoning. [Results] The peak of prevalence in a year was during summer and autumn. The main site of food poisoning was mess halls. The vegetal food was the most common food related to poisoning. Bacterium was the most dominant cause of food poisoning. [Conclusion] The food poisoning is still severe, especially in summer and autumn. It should draw up corresponding prevention and control measures according to different sites. The prevention and control of microbial pollution need urgent improvement.

关 键 词：食物中毒 流行病学 预防控制 对策 

分 类 号：R155.31[医药卫生—营养与食品卫生学]