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目的了解新兴城市地区集体性食物中毒的特征和影响因素,为政府制定食品安全监督管理措施提供科学依据。方法收集整理常州市新北区2002-2008年集体性食物中毒资料并进行统计分析。结果7年间共发生17起集体性食物中毒事件,中毒391人,其中细菌性食物中毒14起(82.4%),化学性食物中毒3起(17.6%);副溶血性弧菌是细菌性食物中毒的主要致病原(78.6%);6~9月为细菌性食物中毒发生的高峰季节(85.7%);交叉污染是细菌性食物中毒发生的主要原因(57.1%);发生场所以集体食堂为主(47.1%)。结论常州市新北区集体性食物中毒以细菌性为主,而食品安全监管队伍薄弱,强化队伍和监管力度是该地区控制食物中毒发生的主要对策。
Objective To understand the characteristics and influencing factors of collective food poisoning in emerging urban areas and provide a scientific basis for the government to formulate food safety supervision and management measures. Methods The data of collective food poisoning from 2002 to 2008 in Xinbei District of Changzhou City were collected and statistically analyzed. Results A total of 17 food poisoning incidents occurred during the past 7 years with 391 people being poisoned, among which 14 were bacterial food poisoning (82.4%) and 3 were food poisoning (17.6%). Vibrio parahaemolyticus was caused by bacterial food poisoning (78.6%). The peak season of bacterial food poisoning occurred from June to September (85.7%). Cross contamination was the main cause of bacterial food poisoning (57.1%). Lord (47.1%). Conclusion The main food poisoning in Xinbei District of Changzhou City is bacteria, but the food safety supervision team is weak. Strengthening the team and supervision are the main measures to control food poisoning in this area.