2009-2013年河南省食物中毒事件流行病学特征分析  

Epidemiological analysis on food poisoning events in Henan province during2009-2013

作　　者：梁振山[1] 张丁[1] 张书芳[1] 袁蒲[1] 

机构地区：[1]河南省疾病预防控制中心,河南郑州450016

出　　处：《河南预防医学杂志》2016年第6期463-466,共4页Henan Journal of Preventive Medicine

摘　　要：目的了解河南省食物中毒事件发生的特点及规律,为预防控制食物中毒事件发生提供依据。方法对2009-2013年国家突发公共卫生事件管理信息系统中河南省食物中毒事件进行流行病学描述和分析研究。结果2009-2013年河南省共上报食物中毒事件40起,中毒1 914人,死亡10人;第二、三季度是食物中毒事件高发季节;微生物性食物中毒事件报告起数、中毒人数最多;化学性物质和野生毒蘑菇是导致死亡的主要物质。结论有关部门应加强食品安全监督管理,加强对农药、食品添加剂监督管理,对食品从业人员的管理和培训;对群众进行食品安全知识宣传教育,以减少和杜绝食物中毒事件发生。Abstract： Objective To study the epidemiological characteristics of food poisoning events in Henan Province , to provide reference for control and prevention of food poisoning events.Methods The data on food poisoning during 2009 to 2013 were collected from National Management Information System of Public Health Emergencies and analyzed with descriptive statistics .Results Totally 40 food poisoning events were reported in Henan province from 2009 to 2013, with 1914 poisoning cases and 10 deaths. Seasonal variation in food poisoning events was observed with higher incidence during April to September. The most common causes of food poisoning were microbiology. The deaths were mainly caused by chemical poisonings and poisonous mushrooms.Conclusion The supervision and management of food safety is one key to reduce the food poisoning event.

关 键 词：食物中毒 食品安全 流行病学分析 

分 类 号：R155[医药卫生—营养与食品卫生学]