摘要
目的 为预防和控制苏州市学校食源性疾病暴发事件的发生提供科学决策。方法 对2001～2018年苏州市学校食源性疾病暴发事件报告和调查报告进行统计分析,主要分析不同年份食源性疾病暴发情况、致病因子、月份、学校类别、事件起数、发病人数等。结果 2001～2018年苏州市学校中食源性疾病暴发26起,占4.69%(26/554),发病985例,占8.87%(985/11104)。致病微生物及其毒素是导致学校食源性疾病暴发的主要致病因子,9月份是事件的高发月份,且小学暴发事件最多。粮食类及肉类是暴发的主要食物,加工人员污染和加工销售污染是暴发的主要原因。结论 缩短食品加工到就餐的时间,防止加工环节和加工人员污染能有效防止食源性疾病的暴发。
Objective To make scientific decisions for preventing and controlling the occurrence of foodborne disease outbreaks in Suzhou schools. Methods Statistical analysis was conducted on the reports and investigation reports of foodborne disease outbreaks in schools in Suzhou from 2001 to 2018. The outbreaks of foodborne diseases,virulence factors, months, school types, number of incidents, and number of cases in different years were mainly analyzed. Results From 2001 to 2018, there were 26 foodborne disease outbreaks in Suzhou schools, accounting for4.69%(26/554) and 985 cases accounting for 8.87%(985/11104). Pathogenic microorganisms and their toxins were the main factors which led to foodborne disease outbreaking in schools. September was the high-incidence month of the event, and the number of primary school outbreaks was the highest. Grain and meat were the main food of the outbreak, and pollution from processors and processing sales was the main cause of the outbreak. Conclusion Shortening the time from food processing to meals and preventing contamination of food processing and processors can effectively prevent foodborne disease outbreak.
作者
田礼钦
王小龙
郑艳敏
TIAN Li-Qin;WANG Xiao-Long;ZHENG Yan-Min(Suzhou Center for Disease Control and Prevention,Suzhou 215004,China})
出处
《食品安全质量检测学报》
CAS
2019年第6期1690-1694,共5页
Journal of Food Safety and Quality
基金
苏州市民生科技项目(SYS201660)~~
关键词
学校
食源性疾病
暴发
schools
foodborne disease
outbreak
