2006—2010年开平市细菌性食物中毒检测结果

Detection results of bacterial food poisoning in Kaiping City from 2006-2010

目的探讨和分析近5年开平市发生细菌性食物中毒事故的情况及流行病学特征,为制定食物中毒防控措施提供科学依据。方法依据2006—2010年细菌性食物中毒资料及实验室检测结果进行统计分析。结果近5年开平市发生细菌性食物中毒事件19起。引起细菌性食物中毒病原菌主要是以副溶血性弧菌为主(36.8%),其次是沙门菌(31.6%),发生时间主要在第2、3季度(36.8%、57.9%);发生场所主要在乡镇餐饮单位(36.8%),其次是城区餐饮单位(31.6%)和企业食堂(21.1%),采集样品检出率是以肛拭子或粪便样本最高(73.7%),其次是可疑剩余食物(31.7%),检出率最低是呕吐物(16.7%),事件病原查明率为84.2%。结论近5年开平市细菌性食物中毒是以副溶血性弧菌和沙门菌为主要病原菌,主要因为夏季和秋季气温逐渐升高,有利于细菌繁殖,加上一些餐饮场所卫生管理不规范导致。因此,加强餐饮场所的卫生监督管理是非常必要的。

[Objective]To study and analyze the current situation and epidemiological characteristics of bacterial food poisoning accidents in Kaiping City in the recent five years,provide a scientific basis for developing the preventive measures of food poisoning.[Methods]The data and laboratory test results of bacterial food poisoning accidents from 2006-2010 were analyzed statistically.[Results]In the past five year,there were 19 bacterial food poisoning accidents in Kaiping City.The main pathogenic bacteria of bacterial food poisoning were Vibrio parahaemolyticus（36.8%） and Salmonella（31.6%）.The peak season was the second quarter（36.8%） and the third quarter（57.9%）.36.8% of accidents occurred in township restaurants（36.8%）,followed by the urban restaurants（31.6%） and the corporation canteens（21.1%）.The detection rate of the anal swabs and feces samples was the highest（73.7%）,followed by suspected leftovers（31.7%）,and the detection rate of the vomitus was the lowest（16.7%）.The pathogen identification rate of accidents was 84.2%.[Conclusion]In the past five years,the main pathogenic bacteria of bacterial food poisoning accidents in Kaiping City are Vibrio parahaemolyticus and Salmonella.Moreover,the increasing temperature in summer and autumn is beneficial to the bacterial reproduction,and the health management in some restaurants is not standardized.Therefore,it is essential to strengthen the hygiene management and supervision in restaurants.