2016年深圳市基层疾控机构食品安全事故流行病学调查能力现状分析  

Assessment on the Epidemiological Investigation Capability of Food Safety Accident in Shenzhen CDC at Grass-roots Level

作　　者：孙健[1] 张新东[1] 姜华[1] 李浩 SUN Jian;ZHANG Xindong;JIANG Hua;LI Hao(Bao＇an Center for Disease Control and Prevention,Shenzhen 518101,Guangdong Province,China.)

机构地区：[1]深圳市宝安区疾病预防控制中心,广东深圳518101

出　　处：《职业卫生与病伤》2018年第4期200-204,共5页Occupational Health and Damage

基　　金：深圳市宝安区科技计划社会公益项目(项目编号:2014275)

摘　　要：目的了解深圳市基层疾病预防控制机构食品安全事故流行病学调查能力现状,为加强基层食品安全调查处置能力建设提供依据。方法采用典型调查问卷、食品安全事故知识问卷评分和技术调查报告质量评价收集数据,用EpiData 3.1软件建立数据库,应用EpiInfo 3.5.3统计软件进行数据分析。结果食品安全知识考试培训前及格率50.7%、培训后及格率100.0%,分类知识中"流行病学知识"和"采、送样规范"培训后及格率100.0%,其他分类知识考试培训前后及格率经χ~2检验,差异均有统计学意义。结论深圳市基层疾控机构食品安全事故调查员整体配置基本合理,应继续加强食品安全制度建设,加大人员培训力度,保障深圳市民群众食品安全。Objective To understand the current situation of epidemiological investigation capability of food safety accidents in Shenzhen CDC at grass-roots level and provide references for strengthening the capability of food safety investigation and disposal at grass-roots level. Methods The typical questionnaire,food safety accident knowledge questionnaire and technical survey report quality assessment were used. The paper used Epidata 3. 1 software to establish the database and EpiInfo 3. 5. 3 statistical software to analyze the data.Results Before the training,the pass rate of food safety knowledge test was 50. 7%,but after the training,the pass rate was 100%. The pass rate of the ＂epidemiological knowledge ＂and ＂standard for sampling and delivering＂in the classified knowledge were 100%. Through the χ～2 test,the differences in the pass rate of other categories of knowledge test were statistically significant before and after the training. Conclusion The overall structure of food safety accident investigators of Shenzhen CDC at grass-roots level was basically reasonable. The government should continue to strengthen the construction of food safety systems and the training of investigators,ensuring the food safety for Shenzhen residents.

关 键 词：食品 安全 调查 能力 

分 类 号：R155.5[医药卫生—营养与食品卫生学]