1985—2011年我国食物中毒特点分析及应急对策研究  

Comparative Analysis of Food Poisoning and Emergency Countermeasures in China from 1985 to 2011

作　　者：聂艳[1] 尹春[1] 唐晓纯[1] 王志刚[1] 

机构地区：[1]中国人民大学农业与农村发展学院,北京100872

出　　处：《食品科学》2013年第5期218-222,共5页Food Science

基　　金：国家社会科学基金一般项目(10BGL089);国家社会科学基金重大项目(11&ZD052)

摘　　要：由于食物中毒容易导致伤残、死亡等严重后果,所以我国一直采取报告制度,将其纳入国家卫生疾病应急管理范畴。本研究依据国家卫生部公开发布的食物中毒情况通报,对1985—2011年我国发生的食物中毒事件进行数据分析。结果表明:我国食物中毒报告事件、中毒人数和死亡人数均呈总体下降趋势,期间2003—2004年有小幅上升态势,2005—2011年呈低位波动可控状况。食物中毒的主要原因为有毒动植物及毒蘑菇、化学性、微生物性和不明原因。微生物性食物中毒一直是导致中毒人数最多的首要原因,化学性和有毒动植物及毒蘑菇是致死的主要原因。食物中毒事件具有第3季度高发的季节性特征。基于此,本研究提出针对食物中毒高发人群、高发区域的食物中毒预警知识普及和提高应急处置能力的两点建议。As food poisoning may cause disability and deaths,it has been incorporated into the national health emergency management category.In this study,the comparative analysis of food poisoning data during the period of 1985—2011 from China’s Ministry of Health was conducted to explore the characteristics and the trends of food poisoning.The result showed a decline in food poisoning case although there was slight growth from 2003 to 2004 and a low degree of regulated fluctuation from 2005 to 2011.The major cause of food poisoning could be attributed to some toxic plants,animals and mushroom,chemicals,microorganisms and unknown substances..Microbial food poisoning accounted for the highest incidence of food poisoning.Chemical and toxic plants,animals and poisonous mushrooms were a major cause of death.Food poisoning occurs mainly in the third quarter.Therefore,this paper proposed two suggestions that it is essential to enhance the literacy of food poisoning across the population in high risk area and to improve emergency response capabilities of local health authorities.

关 键 词：食物中毒 特点分析 变化趋势 法律法规 应急对策 

分 类 号：TS201.6[轻工技术与工程—食品科学]