论文部分内容阅读
目的探讨镇江市食物中毒发生的规律和特点,为政府相关部门有效预防和控制食物中毒提供科学依据。方法对镇江市1999—2007年食物中毒发生起数、人数、时空分布、病因进行分析。结果镇江市食物中毒的发生起数、人数呈逐年下降趋势,时间分布主要以第2、3季度为主(76.19%),场所分布主要以公共餐饮业(52.38%)、集体食堂(21.43%)为主,以细菌性中毒为主(47.62%),其中副溶血性弧菌是主要致病菌(30.95%),成品、半成品以及原料交叉污染是主要原因。结论在高发季节控制交叉污染点是预防食物中毒的关键。
Objective To investigate the regularity and characteristics of food poisoning in Zhenjiang and to provide a scientific basis for effective prevention and control of food poisoning by relevant government departments. Methods The incidence of food poisoning in Zhenjiang City from 1999 to 2007, the number of people, the spatio-temporal distribution and the causes were analyzed. Results The incidence of food poisoning in Zhenjiang City decreased year by year with the time distribution mainly in the second and third quarters (76.19%). The distribution of places mainly included public catering industry (52.38%), collective canteen (21.43%), The main cause was bacterial poisoning (47.62%). Vibrio parahaemolyticus was the main pathogen (30.95%). The main cause was cross-contamination of finished products, semi-finished products and raw materials. Conclusions The control of cross-contamination during the high season is the key to preventing food poisoning.