广西2004~2011年网络报告食物中毒流行病学特征分析

Analysis on reported food poisoning events in Guangxi in 2004-2011.

目的分析2004-2011年广西“突发公共卫生事件报告管理信息系统”报告的食物中毒事件，为预防和控制食物中毒的发生提供科学依据。方法对2004～2011年广西突发公共卫生事件报告管理信息系统收到的所有食物中毒事件进行描述性分析。结果2004～2011年广西共报告食物中毒事件306起，中毒人数7423例，死亡106例，年均发病率为1．96／10万，病死率为1．43％，平均中毒规模为24．26人／起。报告中毒事件高峰在6月和9月，死亡人数以5月、9月最多。致病因素依次为微生物类112起，有毒动植物类98起，不明原因54起，化学性42起。家庭和集体食堂为高发场所。毒蘑菇、酵米面、自制药酒是导致食物中毒者死亡的主要原因。结论广西报告食物中毒事件中，中毒起数和发病人数最多的是微生物性食物中毒。农村家庭、集体食堂是食物中毒防制重点。加强食品卫生宣教及食源性疾病监测是预防和控制食物中毒发生的重要手段。

Objective To analyze the reported food poisoning events in Guangxi from 2004 to 2011,so as to provide evidences for the prevention and control of food poisoning. Methods Descriptive statistics were used to analyze the food poisoning incidents in public health emergency events surveillance system in 2004-2011. Results There were 306 food poisoning incidents were reported included 7 423 poisoning cases,106 deaths with a fatality rate of 1.43%. The incidence rate was 1.96 per 100 000 persons and an average of 24.26 persons were involved in a poisoning event. The reported events peaked during June and September,while most deaths were reported in May and September. The classification of pathogenic factors included 112 events caused by microbiology, 98 events caused by vegetable and animal, 54 unknown events, and 42 events caused by chemicals. Most cases occurred in families and collective canteens. The deaths were due to poisonous mushrooms, fermented rice, homemade wine. Conclusions The highest numbers of food poisoning events were caused by micro-organism in reported food poisoning incidents in Guangxi. The action of prevention and control of food poisoning must be focused on the rural families and collective canteens. Strengthening food health education and foodborne diseases surveillance is the effective and important measures for prevention and control of poisoning incidents.