2006-2011年深圳市集体食堂食物中毒流行病学分析  

Epidemiological analysis of food poisoning in the canteen of Shenzhen city from 2006 to 2011

作　　者：罗贤如[1] 黄薇[1] 张锦周[1] 刘建平[1] 王舟[1] 潘柳波[1] 范兴[1] 张志航[1] 

机构地区：[1]深圳市疾病预防控制中心,广东深圳518055

出　　处：《热带医学杂志》2013年第1期93-95,共3页Journal of Tropical Medicine

摘　　要：目的了解深圳市集体食堂食物中毒发生规律与特点,为预防控制集体食堂食物中毒提供依据。方法对深圳市2006-2011年上报的集体食堂食物中毒报告资料进行统计分析。结果 2006-2011年深圳市集体食堂发生食物中毒91起,中毒人数1134人。发病高峰季节为5-10月,共发生70起,占总起数的76.9%。工厂工地企业集体食堂食物中毒发生起数最多共71起,占总起数的78.0%。微生物为主要致病因素,占总起数的73.6%,以副溶血性弧菌为主。结论加强食物中毒高发季节工厂工地企业的卫生监督检查以及食品安全知识的宣传,是预防食物中毒的关键措施。Objective To understand the characteristics of food poisoning in the canteen in order to provide basis for the control and prevention of food poisoning. Method Statistical and epidemiologieal methods were used to analyze the data （2006-2011 ） of food poisoning in the canteen of Shenzhen. Results A total of 1 134 subjeets were involved in 91 cases of food poisoning between 2006 and 2011. 76.9% of the events occurred during May to October. 78.0% of the food poisoning cases, involving 885 patients, occurred in factory, enterprise and construction site. The major pathogenic factor was infection by microorganism （73.6%）, and the major pathogen was Vibrio parahaemolyticus. Conclusion The key point to prevent food poisoning is to strengthen the supervision and inspection of the factory, enterprise and construction site during the epidemical season, and the improvement of the propaganda of food safety knowledge.

关 键 词：食物中毒 流行病学研究 副溶血性弧菌 

分 类 号：R595.7[医药卫生—内科学]