中山市细菌性食物中毒流行特征分析及预防对策

Analysis of Epidemiological Features of Bacterial Food Poisoning in Zhongshan

目的分析中山市近年细菌性食物中毒流行特征，为预防和控制食物中毒的发生提供依据。方法用回顾性流行病学方法分析中山市1998～2004年细菌性食物中毒流行情况。结果中山市1998～2004年共发生细菌性食物中毒69起，中毒人数3172人，平均每起中毒人数46人。中毒发生有明显的季节性，以第3季度发生的起数最高，有41起，占中毒起数的59．4％；第2季度次之；中毒人数也以第3季度最多，中毒2037人，占中毒人数的64．2％，第2季度次之。中毒发生场所以集体食堂最多，共有56起，占中毒起数的81．2％；中毒人数2567人，占总中毒人数的80．9％。中毒的致病因素以变形杆菌和副溶血性弧菌引起为主，分别有28和25起，占中毒起数的40．6％和36．2％。中毒食物种类主要是肉及其制品，共有38起，占中毒起数的55．1％，其次是凉拌菜食品，共有13起，占中毒起数的18．8％。结论中山市近年来细菌性食物中毒主要发生在集体食堂，且致病因素发生变化，以变形杆菌和副溶血性弧菌引起的食物中毒为主。加强卫生监督监测力度，把好发证关，提高从业人员卫生安全意识和建立危害分析与临界控制点（HACCP）体系是预防和控制食物中毒发生的关键措施。

[ Objective] To analyze the epidemiological features of bacterial food poisoning in Zhongshan and provide basis for pre- venting and controlling food poisoning. [ Methods] Retrospective epidemiological method was used to analyze the prevalence of bac- terial food poisoning from 1998 to 2004 in Zhongshan City. [ Results] There were 69 food poisoning events and 3172 poisoned persons from 1998 to 2004 in Zhongshan with an average of 46 persons in each events. The attack of food poisoning was quite seasonal, it occurred mostly in the third quarter of the year （ 59.4% ; 41 events ） , then the second quarter; the number of poisoned persons was also the most in the third quarter of the year （ 64.2% ; 2 037 persons）, then the second quarter. Food poisoning mostly happened in the collective canteens, where 56 food poisoning events took place and 2567 persons were poisoned accounting for 81.2% of the food poisoning events and 80.9% of the poisoned persons. The major pathogens were the proteus and vibrio parahaemolyticus, which caused 28 and 25 food poisoning events accounting for 40. 6% and 36. 2% of the total number respectively. The poisoning foods were mostly meat or meat products （55. 1% ; 38 events） , then cold and dressed vegetable with sauce. [ Conclusion] Food poisoning in Zhongshan City in recent years mostly occurred in collective canteens, the pathogens for which were mainly proteus and vibrio parahaemolyticus. To strengthen the surveillance, improve the working staff＇s consciousness of hygienic security and establish the system of Hazard Analysis Critical Control Point is a pivotal measure to prevent and control the occurrence of food poisoning.