2000-2009年全国重大食物中毒情况分析

Major national food poisoning between 2000 and 2009

目的:分析全国重大食物中毒发生规律和特点,为防控食物中毒提供依据。方法:对卫生部2000-2009年全国重大食物中毒通报资料的发生起数、中毒人数、死亡人数、发生季节、中毒场所、中毒类型等进行回顾性分析。结果:10年间报告全国重大食物中毒3 299起,中毒人数121 007人,死亡2 048人,病死率1.69%。中毒人数从2000年的150起、6 239人上升至2006年的596起、18 063人,总体呈逐年增多趋势;第3季度为食物中毒高发季节,中毒起数、中毒人数分别占37.10%和42.48%;微生物是引起食物中毒的主要原因,占54.72%,化学性和有毒动植物食物中毒为食物中毒高死亡类型,分别占中毒总死亡人数的47.12%和39.99%;家庭聚餐是食物中毒的高发场所,且死亡率最高,占总中毒总死亡人数的80.57%。结论:食物中毒形势依然严峻,要加强经常性宣传教育和培训,规范餐饮业行为,加大重点季节、重点行业、重点环节的监管力度,是预防和控制重大食物中毒发生有效措施。

ObjectiveTo explore the orderliness and characteristics of major national food poisoning,in order to provide a basis for preventing and controlling food poisoning.Methods Descriptive analysis of the quantity of occurrence,the number of poisoning people,the number of deaths,seasonal occurrence,place of poisoning and types of poisoning was made,all information of which was reported by Ministry of Public Health between 2000 and 2009.Results The quantity of major national food poisoning is 3 299.The number of poisoning people is 121 007,2048 of whom died,and case/fatality ratio was 1.69% in 10 years.Poisoning increased from 150 cases and 6237 people in 2 000 to 596 cases and 18 063 people in 2008.The trend was increasing year by year.Fall was the popular season of food poisoning,when the quantity of occurrence accounted for 36.66% and the number of poisoning people accounted for 42.48% of all year.Microorganism was the main reason of food poisoning,which accounted for 54.72% of all.Food poisoning caused by toxic plant and animal was high mortality from type,the number of deaths due to toxic plant was 47.12% and due to toxic animal was 39.99% of all.Family dinner was a reason for high incidence of food poisoning and had the highest mortality,the number of deaths accounted for 80.57% of all.Conclusion The situation of food poisoning still grim.Strengthening educational propaganda and training,regulating behavior of the catering industry,strengthening the efforts to key season,key vocation and key tache are effective measures to prevent and control major food poisoning.