餐饮服务环节食物中毒的现况分析

Analysis of the Situation and Causes of Food Poisoning in the Process of Catering Services

目的通过分析我国食物中毒的总体形势,探讨餐饮服务环节食物中毒的状况,总结经验教训,有效控制食物中毒事件的发生。方法综合分析2009～2011年卫生部关于我国食物中毒事件的报告情况。结果 2009～2011年,我国平均每年约发生227起食物中毒,中毒人数为8905人/年,死亡167人/年。微生物性食物中毒居各类食物中毒病原的首位,占总中毒规模的40.74%,发病人数占65.88%。餐饮服务环节包括餐饮服务单位和集体食堂发生的食物中毒起数占34.85%,中毒人数占51.61%。结论餐饮服务环节的饮食安全及其引发的食物中毒是较突出的食品安全问题之一。

Objective To analyze the situation of food poisoning in China and study the status in the process of catering services, gaining experiences and learning lessons, in order to control the food poisoning effectively .Methods The data of Chinese food poisoning events among 2009-2011 from the Ministry of Health were analyzed. Results From 2009 to 2011, there were about 277 food poisoning events and 8905 sufferers every year, and there were 167 sufferers died each year. Microorganism food poisoning ranks the first in the various types of food poisoning pathogen, accounted for 40.74 % of the total poisoning and 65.88 % of the poisoning incidence. Food poisoning events and people suffered from food service areas, including food service units and canteens meals, accounted for 34.85% of the total poisoning and 51.61% of the poisoning incidence. Conclusions Food service areas accounted for the majority of food poisoning.