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目的了解泰安市食物中毒的发生原因与规律,旨在为制定预防措施提供依据。方法依据泰安市1991—2008年食物中毒报表及1991—2008年食物中毒调查报告进行综合分析。结果泰安市1991—2008年共发生食物中毒178起,中毒人数1926人,死亡1人,中毒死亡率为0.52‰;中毒原因主要为细菌性和化学性,分别占中毒总数的53.93%和41.57%。食物中毒的高发季节为第3季度,占52.06%;中毒场所以集体食堂为多,占55.06%;引起中毒的食物以果蔬类、熟食类为多,分别占35.39%和31.46%。结论泰安市发生的食物中毒以集体食堂发生的细菌性和化学性中毒为主,加强监管力度和食品卫生知识培训是预防食物中毒的关键措施。
Objective To understand the causes and rules of food poisoning in Tai’an City and to provide basis for making preventive measures. Methods Based on the report of food poisoning in Taian city from 1991 to 2008 and the food poisoning investigation report from 1991 to 2008, a comprehensive analysis was made. Results A total of 178 food poisonings occurred in Tai’an from 1991 to 2008, with 1926 poisoning and 1 death, the poisoning mortality rate was 0.52 ‰. The main causes of poisoning were bacterial and chemical, accounting for 53.93% and 41.57% of the total respectively. . The highest incidence of food poisoning was in the third quarter, accounting for 52.06%. There were 55.06% more canteens in poisoning venues, with 35.39% and 31.46% more food poisoning caused by fruits, vegetables and cooked food respectively. Conclusion The food poisoning occurred in Tai’an City is dominated by bacterial and chemical poisoning in collective canteens. Strengthening supervision and food hygiene training are the key measures to prevent food poisoning.