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目的:分析全国重大食物中毒发生规律和特点,为防控食物中毒提供依据。方法:对卫生部2000-2009年全国重大食物中毒通报资料的发生起数、中毒人数、死亡人数、发生季节、中毒场所、中毒类型等进行回顾性分析。结果:10年间报告全国重大食物中毒3 299起,中毒人数121 007人,死亡2 048人,病死率1.69%。中毒人数从2000年的150起、6 239人上升至2006年的596起、18 063人,总体呈逐年增多趋势;第3季度为食物中毒高发季节,中毒起数、中毒人数分别占37.10%和42.48%;微生物是引起食物中毒的主要原因,占54.72%,化学性和有毒动植物食物中毒为食物中毒高死亡类型,分别占中毒总死亡人数的47.12%和39.99%;家庭聚餐是食物中毒的高发场所,且死亡率最高,占总中毒总死亡人数的80.57%。结论:食物中毒形势依然严峻,要加强经常性宣传教育和培训,规范餐饮业行为,加大重点季节、重点行业、重点环节的监管力度,是预防和控制重大食物中毒发生有效措施。
Objective: To analyze the occurrence and characteristics of major food poisoning in China and provide basis for preventing and controlling food poisoning. Methods: Retrospective analysis was carried out on the number of occurrences, number of poisoning, number of deaths, occurrence seasons, poisoning sites and poisoning types of the national major food poisoning notified by Ministry of Health in 2000-2009. Results: During the past 10 years, 3 299 cases of major food poisoning in China were reported, with 121 007 poisonings and 2 048 deaths. The case fatality rate was 1.69%. The number of poisoning increased from 150 in 2000 and 6 239 to 596 and 18 063 respectively in 2006, showing an increasing trend year by year. In the third quarter, the number of cases of poisoning and poisoning were 37.10% and 42.48% .Microbials were the main cause of food poisoning, accounting for 54.72%. The chemical and toxic animal and plant food poisonings were the highest type of food poisoning deaths, accounting for 47.12% and 39.99% respectively of the total number of deaths from poisoning. The family dinner was food poisoning High incidence of places, and the highest mortality rate, accounting for 80.57% of the total number of deaths caused by total poisoning. Conclusion: The situation of food poisoning is still grim. To strengthen regular publicity, education and training, standardize the behavior of the restaurant industry, and strengthen supervision in key seasons, key industries and key links, are effective measures to prevent and control major food poisoning.