2005-2012年北京市海淀区食物中毒情况分析  

作　　者：孙研[1] 郑晓雨[1] 戴惠玲[1] 田坤远 闫云龙[1] 李智[1] 高新博[1] 

机构地区：[1]北京市海淀区卫生局卫生监督所,北京100037

出　　处：《中国卫生监督杂志》2013年第6期565-568,共4页Chinese Journal of Health Inspection

摘　　要：目的分析北京市海淀区食物中毒事件的发生情况，探讨有效的预防控制措施。方法收集北京市海淀区2005～2012年食物中毒登记表，提取信息进行综合分析。结果2005～2012年北京市海淀区共报告食物中毒事件77起，中毒人数988人，无死亡病例。54．5％的食物中毒事件发生在第三季度；近一半的食物中毒事件中毒原因为微生物性，扁豆是引起食物中毒的主要植物性因素，亚硝酸盐是引起食物中毒的主要化学性因素；集体食堂和饮食服务单位发生的食物中毒事件占食物中毒总数的85．4％。结论第三季度是预防食物中毒的重要时期，微生物是今后预防食物中毒的重点因素，饮食服务单位及集体食堂是预防食物中毒的主要场所。加强第三季度监督管理，加大宣传力度，提高食品经营者的责任意识、对可能发生微生物污染的环节加强控制，强化对饮食服务单位及集体食堂的监管可在一定程度预防食物中毒的发生。Objective To analyze the occurrence of food poisoning events of Haidian District and explore effective measures for prevention and control. Methods The data of food poisoning from 2005 to 2012 were collected for a comprehensive analysis. Results A total of 77 food poisoning events were reported in Haidian district in 8 years, involving 988 persons, without death. 54.5% food poisoning events happened in the third quarter. Nearly half of the events were microbial poisoning, Lentils are the main plant factors of food poisoning, while nitrite is the main chemical factors. 85.4% of the events happened in collective can- teens and catering services unit. Conclusion The third quarter is the most important period for the prevention of food poisoning, and micro-organisms is the main cause of food poisoning, most food poisoning happened in food service units and collective canteens. In order to prevent the occurrence of food poisoning events some measures should be taken, such as strengthen the inspection in the third quarter, improve the sense of responsibility of food operators and pay attention to the critical control point, furthermore, the inspection of food ser- vice units and collective canteens should be intensified.

关 键 词：食物中毒 预防措施 微生物性 

分 类 号：R155.5[医药卫生—营养与食品卫生学]