论文部分内容阅读
目的分析2004—2014年北京市食物中毒事件的流行病学特征,为提出食物中毒的预防控制措施提供依据。方法对2004—2014年的食物中毒数据进行描述性流行病学分析。结果 2004—2014年共发生食物中毒事件468起,报告发病总人数为7 199人,死亡1人。食物中毒事件总体呈下降趋势,2010—2014年趋于平稳,高峰主要集中在8、9月份。导致食物中毒事件的责任单位主要是餐饮单位(143起,1 739人)和企事业单位食堂(118起,2 145人),事件数和发病人数均排在前两位。主要致病因素为细菌、有毒植物和化学物。细菌性因素主要以副溶血性弧菌(18.36%,38/207)、金黄色葡萄球菌(13.53%,28/207)、变形杆菌(12.56%,26/207)等为主,有毒植物因素主要是菜豆(89.14%,156/175),化学性因素主要以亚硝酸盐(76.09%,35/46)为主。结论应开展预防有毒植物和细菌性食物中毒知识的宣传教育,并加大对餐饮单位和集体单位食堂的监管。
Objective To analyze the epidemiological characteristics of food poisoning in Beijing from 2004 to 2014 and provide the basis for proposing the prevention and control measures of food poisoning. Methods Descriptive epidemiological analysis of food poisoning data from 2004 to 2014 was conducted. Results A total of 468 food poisoning incidents occurred between 2004 and 2014, reporting a total of 7 199 people and 1 death. The overall incidence of food poisoning shows a downward trend, which tends to be stable from 2010 to 2014. The peak is mainly concentrated in August and September. The main responsible units for causing food poisoning were catering units (1 in 143, 1 739) and canteens in enterprises and institutions (118, 2 145). The number of incidents and the number of incidents were the top two. The main risk factors for bacteria, toxic plants and chemicals. Bacterial factors mainly Vibrio parahaemolyticus (18.36%, 38/207), Staphylococcus aureus (13.53%, 28/207), Proteus (12.56%, 26/207), etc., the main toxic plant factors Is a kidney bean (89.14%, 156/175). Chemical factors are mainly nitrite (76.09%, 35/46). Conclusion Publicity and education should be carried out to prevent knowledge of poisonous plants and bacterial food poisoning, and supervision over catering units and collective canteens should be increased.