2007—2014年桂林市食物中毒流行特征分析

Analysis of the epidemiological characteristics of food poisoning in Guilin from 2007 to 2014

目的了解2007—2014年桂林市食物中毒发生的特点,为预防和控制食物中毒提供科学依据。方法对2007—2014年桂林市食物中毒发生的起数、分布、场所及实验室检测结果进行统计学分析。结果 2007—2014年桂林市共发生97起食物中毒事件,高发于夏季。中毒人数1 527人;其中死亡1人,为亚硝酸盐中毒。采集各类样品887份,检出致病因子阳性152份,检出率为17.1%。97起食物中毒中能明确原因的食物中毒42起(43.3%),其中微生物性中毒36起(37.1%);不明原因55起(56.7%)。主要致病微生物为诺如病毒,其次为金黄色葡萄球菌和肠炎沙门氏菌。诺如病毒在旅游团食源性疾病中比较高发。结论桂林市食物中毒防控形势严峻,应加大食品安全宣传和监管力度,特别是加强对旅游团餐的食品卫生监管,有效预防和减少食物中毒的发生。

Objective To understand the epidemiological characteristics of food poisoning in Guilin City and provide scientific basis for the prevention and control of food poisoning. Methods Data of reported food poisoning outbreaks and the results of laboratory tests from 2007 to 2014 in Guilin City were analyzed with described statistic methods. Results A total of 97 food poisoning outbreaks occurred in Guilin from 2007 to 2014 with higher number of outbreaks in the Summer, which sicken 1 527 persons and tolled one death. We tested 887 samples and 152 samples were positive for any kinds of the caustic factors with a positive rate of 17.1%.There were only 42 outbreaks identified the cause of food poisoning, accounting for 43.3% of the food poisoning outbreaks. The vast majority of the identified pathogenic factors were microorganism which caused 36 outbreaks, accounting for 37.1% of the total outbreaks. The main pathogenic microorganisms were Norovirus, followed by Staphylococcus aureus and salmonella. Norovirus were common found in foodborne diseases in tourists. Conclusion Outbreaks of food poisoning in Guilin City are common. We should strengthen the education of food safety and monitor the food poisoning, especially in tourist agencies.