浅析2005-2011年全国学生食物中毒情况  

Brief analysis of campus food poisonings in China between 2005 and 2011

作　　者：李婷婷[1] 黄喜兵[2] 

机构地区：[1]西南交通大学后勤集团饮食服务中心,四川成都610031 [2]西南交通大学土木工程学院

出　　处：《现代预防医学》2013年第20期3740-3742,3745,共4页Modern Preventive Medicine

摘　　要：目的分析学生食物中毒的原因及规律，探讨预防学生食物中毒的措施。方法从食物中毒的基本情况、致病因素和就餐场所3个方面，对2005～2011年全国学生食物中毒的情况进行统计分析。结果学生食物中毒的形式严峻，且绝大多数发生在学校集体食堂。结论规范从业人员操作，加大投入和管理力度，建立对餐饮业有效的监管机制，加强预防食物中毒的宣传教育工作，可以最大限度地预防和降低学生食物中毒的发生。OBJECTIVE The causes and patterns of campus food poisonings were analyzed to explore effective preventive measures against campus food poisoning. METHODS Three aspects of campus food poisonings occurred in China between 2005 and 2011, including the basic information, pathogenic factors, and dining environments, were analyzed. RESULTS Food poisoning on campuses tended to be more severe, and most of the incidences occurred at school dinning halls. CON- CLUSION The best practices to prevent and reduce the outbreak of campus food poisoning are to standardize the operation procedures of caterers, to enhance management measures, to establish effective supervisory mechanisms for the catering industry, and to reinforce the education of the prevention of food poisoning.

关 键 词：学生食物中毒 统计分析 原因 预防措施 

分 类 号：R155.3[医药卫生—营养与食品卫生学]