2010—2012年北京市食物中毒事件流行病学分析

Analysis on epidemiological characteristics of food poisoning events in Beijing from 2010 to 2012

目的分析2010—2012年北京市食物中毒事件流行病学特征,为制定食物中毒预防控制策略和措施提供依据。方法用描述性流行病学方法对2010—2012年北京市食源性疾病报告系统收集到的所有食物中毒事件进行分析。结果 2010—2012年北京市共报告食物中毒事件85起,发病1 268人,死亡1人。食物中毒发病高峰集中在7~9月,报告事件数量最多的是微生物性食物中毒,占41.18%(35/85),副溶血性弧菌为主要致病微生物;报告发病人数最多的是植物性食物中毒,占42.19%(535/1 268),主要为扁豆中毒。集体食堂和餐饮服务单位为食物中毒的高发场所,分别占40.00%(34/85)和30.59%(26/85)。结论北京市食物中毒防控策略应以降低副溶血性弧菌等微生物性食物中毒和扁豆中毒为主,防控重点场所为集体食堂和餐饮服务单位,针对重点人群开展食品安全的健康教育,降低食物中毒发生率。

Objective To analyze the epidemiological characteristics of food poisoning events in Beijing, and to provide scientific basis for prevention and control.MethodsThe data of food poisoning events in Beijing from 2010to 2012were analyzed using descriptive epidemiologic method. ResultsThere were 85food poisoning events reported in Beijing, resulting in 1268cases and 1death. The incidence of food poisoning had a seasonal peak during July to September. Microorganism caused the largest percentage of food poisoning events （41.18%） and the most common pathogen was vibrio parahaemolyticus. Poisonous Plant caused the largest percentage of food poisoning cases （42.19%） and the main plant involved was haricot beans. Most poisoning events occurred in catering canteens and food services, which accounted for 40.00% and 30.59% of totals events. ConclusionMicroorganism food poisoning and haricot beans poisoning were the most important agents for food poisoning in Beijing, and the prevention and control measures should be focused on the food service including catering canteens and restaurants. Health education on prevention and control of food poisoning should be targeted at the high-risk population.