中国2004—2011年学校食物中毒事件监测分析

Surveillance for foodborne disease outbreaks in Chinese schools during 2004- 2011

目的了解我国学校食物中毒事件的发生规律及特点,为有效防控学校食物中毒事件的发生提供参考依据。方法对2004—2011年突发事件报告管理信息系统报告的全国各类学校食物中毒事件进行描述性分析。结果2004—2011年中国共报告学校食物中毒事件940起,累计报告病例31 945例,死亡40人。在致病因子明确的食物中毒事件中,微生物是主要的致病因子,事件数和病例数分别占56.17%和60.35%。化学物是引起学校食物中毒事件死亡的主要因素,占已知病因事件死亡人数的77.14%。9月是学校食物中毒事件的高发时期。食物污染或变质是学校食物中毒事件最为常见的引发原因,占明确事件总数的50.83%。结论微生物引起的食物中毒是目前影响中国学校食物中毒事件发生的首要因素。预防化学性食物中毒是降低学校食物中毒死亡人数的关键措施。

Objective To explore the epidemiological characteristics of foodborne disease outbreaks in Chinese schools.Methods Foodborne disease outbreak data of all schools during 2004 to 2011 were collected from National Management Information System of Public Health Emergencies.Results A total of 940 outbreaks of foodborne disease in Chinese schools were reported from 2004 to 2011,which cause 31 945 cases and 40 deaths.Microbial pathogens were the most common cause of outbreaks（56.17%） and patients（60.35%）.Chemical agents accounted for the majority of deaths（77.14%）.Most foodborne disease outbreaks occurred in September.Food pollution and rot were the main causes for food borne diseases in schools,which accounted for 50.83%.Conclusion Microbial food poisoning outbreaks remained an important public health problem in Chinese schools.Reducing foodborne disease caused by chemical intoxication might be the key approach to reduce foodborne deaths in Chinese schools.