危险分析与关键控制点技术在湖南省O139群霍乱控制中的运用  

Hazard Analysis and Critical Control Point Technique Applied in Cholera O139 Control in Hunan Province

作　　者：邓志红[1] 胡世雄[1] 高立冬[1] 湛志飞[1] 龙智钢[1] 曾亚雄[2] 龙正林 张红[1] 

机构地区：[1]湖南省疾病预防控制中心,湖南长沙410005 [2]衡阳市疾病预防控制中心 [3]衡阳县疾病预防控制中心

出　　处：《实用预防医学》2010年第12期2365-2367,共3页Practical Preventive Medicine

基　　金：湖南省卫生厅资助课题(B2003-135)

摘　　要：目的掌握湖南省O139群霍乱的危险因素和关键控制点,并采取关键控制点技术控制其流行。方法采用生态学研究和现场流行病学调查研究分析湖南省O139霍乱发生的危险因素,寻找关键控制技术,并评估该技术的效果。结果湖南省O139霍乱的关键控制点在于阻断甲鱼在养殖、贩卖、运输过程中被O139霍乱弧菌污染和/或阻断生甲鱼通过共用炊具和盛放容器污染其它食品;通过在食品加工过程中实施严格生熟分开等关键控制措施后,高发地区衡阳县不再有O139霍乱疫情发生。结论采取危险分析与关键控制点技术控制湖南省O139群霍乱发生的一个关键危险因素能有效阻断其疫情的发生。Objective To find out the risk factors and critical control point of Cholera O139 in Hunan Province,and to apply the hazard analysis and critical control point（HACCP） technique for control of the epidemic. Methods Ecology methods and field epidemiology methods were used to study the risk factors of cholera O139 occurrence.Finding out out the critical control technique,and its effect were evaluated. Results The critical control point of Cholera O139 control in Hunan Province lay in blocking up the turtles＇ infection with Cholera O139 during the cultivation,marketing and transportation,and other food＇s infection with Cholera O139 by sharing food containers.Cholera O139 infection disappeared in the high infection region,Hengyang County,by implementing the critical control measures such as strict distinguishment of the raw and cooked food during food processing. Conclusion Applying the HACCP technique to control one of the critical risk factors in Cholera O139 occurrence would block its outbreak effectively in Hunan Province.

关 键 词：O139霍乱 危险分析与关键控制点 运用 

分 类 号：R516.5[医药卫生—内科学]