摘要
目的分析北京市房山区食物中毒的发生规律与流行特征,为制定食物中毒防控策略提供科学依据。方法对房山区食物中毒事件进行描述性流行病学分析。结果北京市房山区2010-2013年食物中毒发生28起,发病502例,死亡1例。食物中毒第3季度多发,9月份达高峰;有毒植物和细菌性食物中毒多发;集体食堂为高发场所;年龄以青壮年为主,职业以工人和学生多发,消化道症状为主要首发症状;主要致病食品是肉及肉制品和扁豆;副溶血性弧菌食物中毒均在餐饮服务单位,扁豆中毒均在集体食堂,毒蕈中毒均在家庭。结论北京市房山区食物中毒防控策略以降低副溶血性弧菌等细菌性食物中毒和扁豆中毒为主,食品安全管理的重点场所为集体食堂、重点食品为肉及肉制品和扁豆,针对人群的发病特征开展健康教育。
Objective To analyze the epidemiological characteristics of food poisoning events in Fangshan district of Beijing from 2010 to 2013, in order to provide basis for prevention and control. Methods Descriptive statistical analysis was used to analyze the number of cases, time, sufferers, pathogenic food and cause of food poisoning events in Fangshan district of Beijing from 2010 to 2013. Results There were 28 food poisoning events in Fangshan from 2010 to 2013, resulting in 502 cases and 1 death. The incidence of food poisoning peaked in autumn, especially in September. Poisonous plant caused the largest percentage of food poisoning events, and the main plant involved was haricot beans. While microorganism caused the largest percentage of food poisoning cases, and the most common pathogen was Vibrio parahaemolyticus. Eating nitrite by mistake killed one person in a chemical food poisoning event. Most poisoning events and cases occurred in catering canteens. Of all the cases in food poisoning events, most were young people, workers and students, and the most common initial symptom was gastrointestinal symptom. The main food in food poisoning events were meat and meat products, haricot beans. All events induced by Vibrio parahaemolyticus happened in restaurants, while haricot beans toxin in catering canteens, and toadstool toxins in families. Conclusions Microorganism and haricot beans food poisoning were the most important agents for food poisoning in Fangshan district, and the prevention and control measures should be focused on catering canteens, meat and meat products, and haricot beans. According to the epidemiological characteristics of different populations, health education on prevention and control of food poisoning should be targeted at different populations.
出处
《公共卫生与预防医学》
2014年第6期28-31,共4页
Journal of Public Health and Preventive Medicine
关键词
食物中毒
流行特征
食源性致病菌
食品安全
Food poisoning
Epidemiological characteristics
Food-borne pathogen
Food safety
