2008—2011年广州市海珠区食物中毒流行特征  

Epidemiological characteristics of food poisoning in Haizhou District of Guangzhou City from 2008-2011

作　　者：李集宇[1] 苏婉华[1] 

机构地区：[1]广东省广州市海珠区疾病预防控制中心,510288

出　　处：《职业与健康》2012年第12期1474-1475,共2页Occupation and Health

摘　　要：目的分析广州市海珠区2008—2011年食物中毒流行特征,寻找发生规律,为制定预防和控制食物中毒的有效措施提供科学依据。方法对海珠区2008—2011年食物中毒的发生时间、致病因素、中毒食品、中毒场所、中毒原因进行描述性分析。结果海珠区2008—2011年食物中毒高发于第3季度,致病因素主要是微生物,动物性食品是食物中毒的主要食物类型,饮食服务单位是食物中毒的高发单位,引起食物中毒的主要原因是加工人员污染。结论海珠区食物中毒预防与控制侧重点是饮食服务单位熟肉食品的微生物中毒,相关部门应有针对性地制定有效的食物中毒预防和控制措施。[ Objective] To analyze the epidemiological characteristics of food poisoning in Haizhou District of Guangzhou City from 2008-2011, to identify its regularity, and provide scientific evidence for developing effective measures of prevention and control of food poisoning. [ Methods] Descriptive analysis was performed on food poisoning about time of occurrence, risk factors, poisoned food, poisoning place, cause of poisoning which happened from 2008-2011 in Haizhou District. [ Results] The peak incidence of food poisoning appeared in 3rd quarter from 2008-2011 in Haizhu District. Restaurants were the place with high incidence of food poisoning. The main cause was processing personnel contamination. [ Conclusion] The key for food poisoning prevention and control is preventing the microbial poisoning of cooked meat in restaurants. The related department should develop targeted food poisoning prevention and control measures.

关 键 词：食物中毒 流行特征分析 

分 类 号：R155.3[医药卫生—营养与食品卫生学]