2012年全国食物中毒事件特征分析及对策探讨

Analysis on the characteristics of food poisoning and countermeasures in China in 2012

目的了解2012年全国食物中毒的特征并提出预防对策。方法本研究依据中华人民共和国国家卫生和计划生育委员会公开发布的食物中毒情况通报,对2012年我国发生的食物中毒事件进行数据分析。结果全年有毒动植物及毒蘑菇引起的食物中毒事件的报告起数和死亡人数最多,分别占总数的41.4%和67.8%;微生物性食物中毒事件中毒人数最多,占总数的56.1%。5～10月食物中毒事件报告起数、中毒人数和死亡人数分别占全年总数的70.1%、61.4%和79.4%。发生在集体食堂的食物中毒事件中毒人数最多,占总数的46.3%。结论微生物性食物中毒是导致中毒人数最多的首要原因,5～10月是食物中毒的高发期,应在夏秋季对集体供餐单位加强预防生熟交叉污染的培训和监督,普及食物中毒预警知识和提高应急处置能力非常必要。

Objective To investigate the characteristics of food poisoning in China in 2012 and to analyze the preventive countermeasures. Methods The food poisoning data in 2012 from National Health and Family Plan- ning Commission of the People＇s Republic of China was analyzed to investigate the characteristics of food poisoning. Results The cases of food poisoning caused by toxic plants, animals and mushroom accounted for 41.4% in total cas- es of food poisoning, and the death toll accounted for 67.8%. Microbial food poisoning had the highest incidence, ac- counted for 56.1%. From May to October, the cases of food poisoning, the number of patients and death toll accounted for 70.1%, 61.4% and 79.4% in total cases of food poisoning, respectively. Food poisoning was found to mostly occur in collective canteens, accounting for 46.3% of the total. Conclusion Microbial food poisoning is the main cause for food poisoning, and the food poisoning mainly happens from May to October. More supervision on catering industry should be strengthened to prevent contamination in summer and autumn. It is essential to popularize knowledge of food poisoning and improve the ability of emergency disposal.