摘要
目的掌握北京市发生食物中毒事故的规律和流行特点,制定科学有效的预防措施,控制食物中毒事故的发生。方法对2010年北京市卫生监督所接到的25起食物中毒事故进行整理分析。结果全年共发生食物中毒事故25起,发病人数396人,与2009年同期相比,发生起数降低44.4%,发病人数减少30.5%。微生物及动植物是引起食物中毒的主要致病因素;集体食堂是发生食物中毒事故的主要责任单位,其次是饮食服务单位;第三季度是食物中毒的主要发病季节;植物类食品是引起食物中毒的主要食品;加工不当是引起食物中毒的主要原因。结论加强对重点单位集体食堂的监管和从业人员食品安全知识的培训,建立和健全食物中毒事故预警机制,最大限度地减少食物中毒事故的发生。
Objective To grasp the regularity and popular features of food poisoning in Beijing in order to develop scientific and effective preventive measures to control food poisoning. Methods A total of 25 food poisoning accident reports received by the Beijing Food Hygiene Supervision Bureau in 2010 was analyzed. Results The number of food poisoning accidents was 25 and the number of person poisoned was 396 in 2010. Compared with the occurrence of food poisoning during the same period of time in 2009, the number of accidents in 2010 was reduced 44.4% and the number of injured person was decreased 30. 5%. The main pathogenic factors were microorganisms and poisonous plants. Canteens were the main responsible units for food poisoning, followed by the food service units. The third-quarter of a year is the major season for the incidence of food poisoning. Toxic plant food is the major cause of food poisoning. Improper processed food is the main reason of food poisoning. Conclusion To minimize the incidence of food poisoning, strengthening supervision and training practitioners in dinning canteens and other key units on the knowledge of food safety, and establishing early warning mechanisms of food poisoning are necessary.
出处
《中国食品卫生杂志》
北大核心
2012年第3期268-270,共3页
Chinese Journal of Food Hygiene
关键词
饮食服务单位
食物中毒
监督管理
资料分析
Food service unit
food poisoning
supervision and administration
data analysis
