1994～2003年全国各类学校食物中毒事件分析

An Analysis on Food Poisoning in Chinese Schools from 1994 to 2003

目的研究近10a来全国学校食物中毒的状况和特点,以便为预防和控制学校食物中毒事件提供依据。方法通过中国期刊网,检索1994～2003年报道的全国学校食物中毒资料,相关内容过录到调查表中,采用SAS8.1软件统计分析。结果10a间共发生学校食物中毒298起,中毒人数23996人。每年中毒人数、中毒次数未见下降趋势。其特点是食物中毒事件多发生在每年的二、三季度。298起食物中毒事件中中学占38.26%,大中专院校占26.51%,小学占23.49%,幼托机构占11.74%;微生物性食物中毒占60.40%,化学性的占23.15%,植物毒素的占13.09%。因加工不当、原料污染、生熟交叉导致的食物中毒分别占40.27%,19.13%和11.41%;65.10%中毒食品来源于学校食堂,来源于个体摊点和批发零售的占18.45%。结论进一步开展卫生法规和食品卫生知识宣传,提高卫生意识,加大监督、监测力度可有效预防学校食物中毒事件的发生。

Objective To study the epidemic regularity and characteristics of food poisoning in China from 1994 to 2003, and to provide basis for preventive measures of food poisoning in school. Methods The data were collected from CNKI and then analyzed with SAS 8.1. Results In the past 10 years, 298 of food poisoning were reported, 23 996 students and teachers were poisoned. The trend of food poisoning was not decreasing and most occurred in 2nd and 3rd season. The proportions of food poisoning occurred in secondary schools, colleges, primary schools and infant-institutes were 38.26%, 26.51%, 23.49% and 11.74%. Bacteria(60.40%), chemicals(23.15%) and plant(13.09%) were main factors resulted in food poisoning.The main causes of poisoning were manufacturing improperly(40.27%),raw material being polluted(19.13%) and putting raw material and cooked food together (11.41%). About 65.10% and 18.45% of food poisoning was from school dining rooms and booths,respectively.Conclusion Propagation of sanitation regulation and food sanitation should be implemented, and preventive supervision should be strengthened to prevent food poisoning in school.