1999—2015年全国食物中毒情况分析  

Analysis of the Food Poisoning in China from 1999 to 2015

作　　者：江凯[1] 熬亚平 罗海波[1] 程春梅[1] 王隽[1] JIANG Kai;AO Ya-ping;LUO Hai-bo(Department of Food Science,Zhejiang Pharmaceutical College,Ningbo,Zhejiang 315100;Inspection Center of Food and Drug Supervision Administration Bureau of Taoyuan County,Taoyuan,Hunan 415700)

机构地区：[1]浙江医药高等专科学校食品学院,浙江宁波315100 [2]湖南省桃源县食品药品工商质量监督管理检测检验中心,湖南桃源415700

出　　处：《安徽农业科学》2018年第28期147-150,154,共5页Journal of Anhui Agricultural Sciences

摘　　要：[目的]了解全国食物中毒发生的流行病学特征和规律,为食物中毒的预警和预防控制提供科学依据。[方法]收集中华人民共和国国家卫生健康委员会(原卫生部)公布的"全国食物中毒事件情况的通报",对1999—2015年全国发生的食物中毒事件数据进行分析。[结果]1999—2015年全国食物中毒起数、中毒人数和死亡人数总体呈先波动上升后下降的趋势,最大值分别出现在2006年、2006年和2003年。食物中毒的高发期是第3季度,中毒人数和死亡人数最多的分别是9月份和7月份,最少的是2月份。中毒原因中微生物性食物中毒人数最多,平均死亡率0.27%;化学性食物中毒人数和死亡人数2003年后呈明显下降的趋势,2009年后成为中毒人数最少的因素,但平均死亡率较高,为5.24%;有毒动植物及毒蘑菇中毒为2006—2015年死亡人数最多的因素,且死亡率在4种致病因素中最高,为6.95%。食物中毒人数最多的就餐场所是集体食堂,平均占历年中毒人数的44.21%;死亡人数最多的就餐场所是家庭。学生食物中毒死亡的主要因素是化学性食物中毒。[结论]2006年后全国食物中毒事件报告逐年减少,但有毒动植物及毒蘑菇中毒人数和死亡人数较高,存在较大食品安全风险,因此应有针对性地在食物中毒高发季节、月份对不同就餐场所进行卫生监督,开展广泛的食品安全宣教工作,建立有效的预警、监测及政府监管机制,以预防和降低食物中毒事件的发生。[Objective]To investigate the epidemiologic characteristics and rules of food poisoning in China,and to provide scientific basis for early warning,prevention and control of food poisoning.[Method]According to the datum released by the National Health Commission of the People’s Republic of China(Former Ministry of health),the general situation,seasonal and month distribution,pathogenic factors and dieting places of the food poisoning in China from 1999 to 2015 were analyzed.[Result]From 1999 to 2015,the number of food poisoning cases,the number of poisoning cases and the number of deaths in China showed a trend of rising first and then declining,and the maximum appeared in 2006,2006 and 2003 respectively.The high incidence of food poisoning was in the third quarter,with the highest number of poisonings and deaths in September and July,respectively,and the lowest in February.The number of microbial food poisoning was the highest,with an average mortality of 0.27%.The number of chemical food poisoning and the number of deaths showed a significant downward trend after 2003.The number of chemical food poisoning was the lowest after 2009,but the average mortality was 5.24%.Poisoning of poisonous animals and plants and poisonous mushrooms was the most common cause of death in 2006-2015,and the mortality rate was the highest among the four pathogenic factors(6.95%).The largest number of food poisoning dining place is the collective dining hall,accounting for an average of 44.21%of the total number of people poisoned over the years,and the most fatal dining place is the family.The main cause of food poisoning death is chemical food poisoning.[Conclusion]The number of food poisoning incidents reported in China has decreased year by year since 2006,but the number of poisoned animals and plants and poisoned mushrooms and the death toll are higher,and there is a greater risk of food safety.Therefore,it is necessary to carry out health supervision and extensive food safety education in different dining places during the seas

关 键 词：食源性疾病 食物中毒 致病因素 分析 预防控制 

分 类 号：TS201.6[轻工技术与工程—食品科学]