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目的分析惠山区食物中毒发生的特点及规律,为该区相关部门有效预防和控制食品安全事故的发生提供参考依据。方法对惠山区2007—2011年食物中毒发生的起数、致病因素及责任单位分布等进行分析。结果肛拭样本阳性检出率在所有样本中最高(37.58%),食物中毒高发期为7—9月,以细菌性中毒为主(72.72%)、副溶血性弧菌为主要致病菌(45.44%),场所主要集中在饮食服务单位及集体食堂,分别占50.00%和31.82%。熟食类(31.82%)和水产品(36.36%)为主要中毒食物,交叉污染(68.2%)和加工不当(27.3%)是主要中毒原因。结论高发期加强预防性卫生监督和监测是控制食品安全事故的关键。
Objective To analyze the characteristics and rules of food poisoning in Huishan District and provide reference for effective prevention and control of food safety accidents in the relevant departments of the district. Methods The incidence of food poisoning in Huishan District from 2007 to 2011, the risk factors and the distribution of responsible units were analyzed. Results The positive detection rate of anal swab samples was the highest among all the samples (37.58%), and the most frequent food poisoning period was from July to September. Bacterial poisoning was the main cause (72.72%), Vibrio parahaemolyticus was the main pathogen 45.44%). The venues mainly concentrated in catering service units and canteens, accounting for 50.00% and 31.82% respectively. Delicatessen (31.82%) and aquatic products (36.36%) are the main food poisoning. Cross-contamination (68.2%) and improper processing (27.3%) are the main causes of poisoning. Conclusions The high incidence of preventive health surveillance and monitoring is the key to controlling food safety accidents.