深圳市福田区副溶血性弧菌食物中毒的影响因素

Influencing Factors of Food Poisoning Caused by Vibrio Parahaemolyticus in Futian District of Shenzhen

目的了解深圳市福田区副溶血性弧菌食物中毒的流行病学特点及其影响因素,为该类食物中毒的预防控制提供理论依据。方法调查了解2006年以来发生副溶血性弧菌食物中毒餐饮单位的情况,用logistic回归模型分析副溶血性食物中毒的影响因素。结果自2006年以来,福田区共发生副溶血性弧菌食物中毒26起,中毒112人。中毒全部发生在5—11月,发病高峰在季节为7—11月,占中毒起数的81.0%。凉拌菜引起的食物中毒7起,占总数的26.9%;食用未彻底加热的熟肉食品引起的5起,占18.5%。结论副溶血性弧菌食物中毒的发生主要与员工服务人数比、环境样品合格率、生物样品合格率、卫生知识水平等因素有关。应加强餐饮单位环境样品、生物样品的监测,加强对从业人员的卫生知识培训。

[Objective]To understand the epidemiological features of food poisoning caused by Vibrio parahaemolyticus and its influencing factors in Futian District of Shenzhen City,and provide theoretical basis for prevention and control of this kind of food poisoning.8520/／[Methods]From 2006 to now,the catering units with food poisoning occurrence were investigated.Logistic model was applied to analyze the influencing factors of food poisoning caused by Vibrio parahaemolyticus.[Results]From 2006 to now,a total of 26 incidents of Vibrio parahaemolytisus poisoning were reported,with 112 poisoning cases.All incidents occurred during May to November,the peak incidence appeared during July to November,occupying 81.0% of total incidents.[Conclusion]Vibrio parahaemolytisus poisoning relates with the ratio of employees to customers,passing rate of environmental samples,passing rate of biological samples,the level of health knowledge,etc.The monitoring on environmental samples and biological samples should be strengthened,and the training on employees about hygienic knowledge should also be enhanced.