2004—2014年北京市食物中毒事件流行病学特征分析

发布时间：2018-06-28 09:01

本文选题：食物中毒 + 流行病学　；参考：《中国食品卫生杂志》2016年05期

【摘要】：目的分析2004—2014年北京市食物中毒事件的流行病学特征,为提出食物中毒的预防控制措施提供依据。方法对2004—2014年的食物中毒数据进行描述性流行病学分析。结果 2004—2014年共发生食物中毒事件468起,报告发病总人数为7 199人,死亡1人。食物中毒事件总体呈下降趋势,2010—2014年趋于平稳,高峰主要集中在8、9月份。导致食物中毒事件的责任单位主要是餐饮单位(143起,1 739人)和企事业单位食堂(118起,2 145人),事件数和发病人数均排在前两位。主要致病因素为细菌、有毒植物和化学物。细菌性因素主要以副溶血性弧菌(18.36%,38/207)、金黄色葡萄球菌(13.53%,28/207)、变形杆菌(12.56%,26/207)等为主,有毒植物因素主要是菜豆(89.14%,156/175),化学性因素主要以亚硝酸盐(76.09%,35/46)为主。结论应开展预防有毒植物和细菌性食物中毒知识的宣传教育,并加大对餐饮单位和集体单位食堂的监管。
[Abstract]:Objective to analyze the epidemiological characteristics of food poisoning events in Beijing from 2004 to 2014 and to provide evidence for the prevention and control of food poisoning. Methods the data of food poisoning from 2004 to 2014 were analyzed by descriptive epidemiology. Results there were 468 cases of food poisoning from 2004 to 2014. The total number of reported cases was 7 199 and one person died. The incidence of food poisoning in general showed a downward trend and leveled off from 2010 to 2014, with the peak mainly in August and September. The main units responsible for food poisoning were catering units (143 cases) and enterprises' canteens (118 cases). The number of incidents and the number of patients were in the first two places. Bacterial factors were mainly Vibrio parahaemolyticus (18.36), Staphylococcus aureus (13.53 28 / 207), Proteus (12.56% 26 / 207), toxic plant factors (89.14%) and nitrite (76.0935%). Conclusion publicity and education should be carried out on the prevention of toxic plant and bacterial food poisoning and supervision should be strengthened on the canteens of catering units and collective units.
【作者单位】：北京市疾病预防控制中心;北京市食品药品监督管理局;
【分类号】：R155.3

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