青海省2005-2011年食物中毒事件流行特征分析

Analysis on epidemiological characteristics of food poisoning in Qinghai province during 2005 to 2011

目的对近年青海省食物中毒事件流行特征进行分析,为预防与控制食物中毒提供科学依据。方法应用流行病学和医学统计学方法对2006-2011年青海省发生的食物中毒事件进行分析。结果青海省2005-2011年共发生食物中毒14起,中毒人数280人,年均发病率为0.75/10万,病死率为6.43%;中毒多发生在第二、三季度;中毒发生场所以家庭为主,占64.29%,其次是工地食堂,占28.57%。致病因素以肉毒中毒为主,占42.86%,其次是豆角加工不当引起的食物中毒,占28.57%。结论青海省食物中毒以藏区家庭发生的肉毒中毒及建筑工地食堂集体发生的豆角加工不当引起的食物中毒为主;加大食品卫生宣传力度、加强工地食堂卫生监管、提高人们群众卫生意识是预防及控制食物中毒的有效途径。

Objective To analyze the epidemiological characteristics of food poisoning in Qinghai province during 2005 to 2011,provide basis for further prevention and control.Method Epidemiological and medical statistics methods was applied to analyzed the food poisoning cases in Qinghai province during 2005 to 2011.Results There were 14 cases of food poisoning in Qinghai province during 2005 to 2011 and 280 people were poisoned,the annual morbidity was 0.75 /lakh and the fatality rate was 6.43%.The second and third quarter were the peak seasons.The places of food poisoning were mainly in households,which accounted for 64.29%,followed by building sites（28.57%）.The main causative agent was botulism,which accounted for 42.86%,the second was beans（28.57%）.Conclusions The food poisoning in Qinghai province were mainly occurred in households and building sites,the mainly causative agents were botulism and beans.Enhancing the food hygiene health promotion,strengthening the health management in building sites and improving the public consciousness were the effective ways to prevention and control of food poisoning.