熟肉制品所致食物中毒的流行病学分析

Epidemiological Analysis of Food Poisoning Caused by Cooked Meat Products

目的了解某市熟肉制品所致食物中毒的状况,为预防控制该类食物中毒提供依据。方法收集某市近7年报告的熟肉制品所致食物中毒的资料,录入电脑后统计分析。结果年均发生4.57起熟肉制品所致食物中毒,发生起数总体呈下降趋势。发生的高峰季节为6～9月份。发生地点以集体食堂和餐厅为主。中毒人群的年龄、性别和职业无特异性。平均潜伏期为16h,临床症状以腹痛、腹泻为主。中毒食物以酱卤肉为主,引起食物中毒最多的为白切鸡、凉拌肉和烤鸭。大部分发生食物中毒的经营单位未取得卫生许可证,经营单位的员工未持有效健康证明,且设施、环境多数不符合卫生要求。结论熟肉制品所致食物中毒的发生存在高峰季节、高危场所、高危食品等,且预防控制工作中存在监管未到位等薄弱环节;提示今后应加强监督管理,同时要在高峰季节前做好预防该类食物中毒的关键控制点的宣传教育。

Objective To identify and characterize food poisoning cases caused by cooked meat products, and provide some information for the prevention and control. Methods Data of food poisoning caused by cooked meat products in recent years were collected and analyzed. Results （ 1 ） There are 4.57 cases of food poisoning caused by cooked meat products in average per year, and showing a trend of decrease. （2） The peak season is June to September. （3） Occurred mainly in canteens and restaurants. （4） It is not correlated with any special group of age, gender and profession. （5）The incubation period is 16 h in average, and the main clinical symptoms are abdominal pain and diarrhea. （6） The food which causes food poisoning is mainly Lurou, such as plain chicken, chaudfroid and roast duck. （7） Most of the shops involved in food poisoning outbreak have no license and none of the staff has health certificates. Most of the facilities and sanitary condition are not meet the standard. Conclusion The features of food poisoning caused by cooked meat products in this city showing peak season from June to September, mainly in non-licensed shops and Lurou foods. There is not enough of supervision for preventing food poisoning. It is necessary to strengthen the supervision for food poisoning prevention in future, and organize health education before the peak season.