苏州市2007年-2014年化学性食物中毒分析

Analysis of chemical food poisoning in Suzhou from 2007 to 2014

目的 了解苏州市2007年-2014年发生化学性食物中毒（包含疑似中毒）的概况,为预防化学性食物中毒提供科学依据。方法 对全市8年间发生的化学性食物中毒共42起,156人中毒情况进行分析、归类和统计。结果 化学性食物中毒有逐年减少的趋势,中毒起数以家庭和餐饮服务单位为主,集体食堂中毒起数相对较少,但中毒人数较多,中毒食物以肉及肉制品和果蔬为主,化学性食物中毒最主要的致病毒物是农药残留,其次亚硝酸盐和瘦肉精中毒也占较大比例,不明原因引起的食物中毒起数、人数较多。结论 以食品安全为契机,严格控制食品生产和消费中各个流通环节的质量关,宣传和引导广大人民群众对食品安全的关注和认识、提高自我保护意识,探索相关对策,加强化学性食物中毒的预防工作,以期降低化学性食物中毒发生率。

Objective To understand the general situation of chemical food poisoning, including suspected poisoning, in Suzhou from 2007 to 2014, so as to provide scientific basis for preventing chemical food poisoning. Methods 42 cases of chemical food poisoning occurred in Suzhou in the past eight years, and 156 cases of poisoning were analyzed, classified and counted. Results Chemical food poisoning had an annual decreasing trend. The number of poisoning was mainly in family and catering service units. The number of poisoning in the collective dining hall was relatively small, but more people were poisoned. Meat and meat products, fruits and vegetables were the main poisoning foods. Pesticide residues were the main patho- genic toxicants of chemical food poisoning, followed by nitrite and lean meat powder poisoning. But the poisoning number was larger for unknown reasons. Conclusion In order to reduce chemical food poisoning, we should seize food safety, control the quality of all circulation links in food production and consumption, publicize and guide the public to pay attention to and under- stand food safety, raise the awareness of self - protection, and explore relevant countermeasures and strengthen the prevention of chemical food poisoning.