摘要
[目的]通过对深圳某地区1995￣2004年食物中毒进行流行病学调查,科学地指导预防工作,防止食品污染和有害因素对人体的危害。[方法]检索该地区卫生监督监测存档材料,调查食物中毒的中毒人数、分布时间、就餐场所、致病原因。[结果]该地区食物中毒的发生随年份起伏波动大,无规律性变化。每年以7￣9月份为发病高峰期,集体食堂是食物中毒的主要发生场所,致病因素主要以细菌性中毒为主。[结论]应加快完善食品安全保障体制,建立食品安全预警机制,保证食品卫生和保障人民身体健康。
[Objective]To investigate the basic epidemiological cases of food poisoning in Shenzhen from 1995 to 2004,so as to provide sicentific basis for constructing food safety policy and for the prevention of harm caused by food contamination.[Methods]Survey of surveillance data on food poisoning were carried out to acquire the related information.[Results]The outbreak of food poisoning was irregular through these years and the peak occurrence period was from July to September within one year. The public eatery was the mostly stricken area of food poisoning cases,and the pathogen was identified as the dominant cause of food poisoning.[Conclusion]The enhancement of food safety alert syetem is demanded for effectively food poisoning prevention and control.
出处
《现代预防医学》
CAS
北大核心
2007年第18期3496-3497,共2页
Modern Preventive Medicine
关键词
食物中毒
流行病学
调查
Food poisoning
Epidemiology
Investigation
