2006-2009年四川省食物中毒事件分析  

Analysis of Food Poisoning Events in Sichuan Province,2006-2009

作　　者：李燕[1] 吕强[1] 方刚[1] 史昭[1] 蒲海静[1] 

机构地区：[1]四川省疾病预防控制中心,成都610041

出　　处：《预防医学情报杂志》2012年第5期351-354,共4页Journal of Preventive Medicine Information

摘　　要：目的了解四川省食物中毒事件发生规律和特点,导致中毒发生原因,总结经验探索应对措施。方法采用描述性流行病学对收集的2006-2009年四川省食物中毒事件报告资料,进行分析。结果四川省2006-2009年共发生71起食物中毒事件,中毒人数2634例,死亡51例;食物中毒事件的发生以2、3季度为主,占63.38%;细菌性食物中毒事件比重大,占82.08%;化学性、植物性食物中毒是导致死亡发生的主要原因,死亡数占78.43%;发生场所以家庭为主,占39.44%,危害程度高,死亡数占70.59%。结论强化监督管理,切实开展预防食物中毒宣传,提高公众防范食物中毒发生的意识与能力,加强食品安全监督管理机构、疾控机构和医疗机构食物中毒处置能力建设,减少和降低危害。Objective To understand the patterns, characteristics and causes of food poisoning events in Sichuan, and provide evidence for the prevention and control of food poisoning. Methods Descriptive epidemiological a- nalysis was conducted on the reported data of food poisoning events in Sichuan from 2006 to 2009. Results Sev- enty one food poisoning events occurred in Sichuan during this period with 2634 food poisoning cases, including 51 deaths. Most food poisoning events occurred during the 2nd and 3rd quarters of a year, accounting for 63.38%. The food poisoning was mainly caused by bacteria, accounting for 82.08% , and the major causes of death were chemical and vegetant food poisoning （78.43%）. Up to 39.44% of the food poisoning occurred within household, and the deaths accounted for 70. 59% of the total. Conclusion It is necessary to strengthen the supervision of food safety, health education about food safety and capacity building of food safety supervision agencies, CDCs and medical institutions to response food poisoning events in order to reduce the harms induced by food poisoning.

关 键 词：食物中毒 分析 

分 类 号：R595.7[医药卫生—内科学]