1999-2014年全国重大食物中毒通报资料的汇总与分析  

Analysis of the Food Poisoning in China from 1999 to 2014

作　　者：邓国兴 姜随意 高志贤[2] 

机构地区：[1]海军92859部队卫生队,天津300061 [2]军事医学科学院卫生学环境医学研究所,天津市环境与食品安全风险监控技术重点实验室,天津300050

出　　处：《食品研究与开发》2015年第10期149-152,共4页Food Research and Development

摘　　要：分析总结食物中毒发生规律,为社会性预防食物中毒提出相应策略。利用近十六年国家重大食物中毒通报统计数据进行统计学分析。结果表明,第三季度为重大食物中毒高发季节,中毒人数占总人数的42.50%;微生物性食物中毒人数最多,化学性食物中毒为重大食物中毒高死亡类型,死亡人数占总死亡人数的42.58%;集体食堂食物中毒人数最多,家庭食物中毒为重大食物中毒死亡率最高的发病地点,死亡人数占总死亡人数的80.58%。食物中毒形势依然严峻,预防食物中毒需要加强管理、监督指导和宣传教育。To analyze the reasons and the rules of food poisoning for puting forwad the preventive measures of food poisoning. The data of food poisoning in China from 1999 to 2014 was analyzed by epidemiology and statistics. Most of food poisoning events occurred in the third quarter , when the number of poisoning people accounted for 42.50%of the total. Most of the food poisoning was the microbial poisoning. The mortality rate of chemical food poisoning was very high, the number of deaths accounted for 42.58 % of all. Most of the food poisoning happened in the collective canteens. The numbers dying of food poisoning at home accounted for the most, the number of deaths accounted for 80.58 % of all. The food poisoning situation is still grim. Through strengthening management, supervision, guidance and educational propaganda, food poisoning outbreaks can be prevented and reduced.

关 键 词：食物中毒 死亡率 分析 预防措施 

分 类 号：R155.3[医药卫生—营养与食品卫生学]