《食品安全法》实施前后全国学生食物中毒流行特征比较分析

Comparative analysis on epidemiological characteristics of food poisoning among national students before and after the implementation of the food safety law

目的了解《食品安全法》实施前后学生食物中毒流行病学基本特征的变化。方法以国家卫生行政部门食物中毒事件的通告为数据来源,对实施前(2005-2008年)与实施后(2010-2015年)全国学生食物中毒事件数、中毒人数、死亡人数、发生因素等基本流行特征的变化进行统计分析。结果实施前后比较,年均学生食物中毒的报告数(122.3±64.1vs32.8±3.7)与中毒人数(4372.5.0±1831.1vs2086.3±367.2)均显著降低(P<0.01),年均每起学生食物中毒人数(40.4±13.9vs63.6±8.7)显著升高(P<0.05),年均死亡人数(3.5±1.9vs2.2±1.5)无明显变化(P>0.05);各因素引起学生食物中毒发生起数的构成比,实施前年间差异有统计学意义(χ~2=17.464,P<0.05),实施后的差异则无统计学意义(χ~2=7.463,P>0.05);各因素引起学生食物中毒人数的构成比(实施前χ~2=1466.6,实施后χ~2=79.34),实施前后均有统计学意义(P<0.01),各因素引起学生食物中毒死亡人数的构成比(实施前χ~2=11.667,实施后χ~2=15.708),实施前后均无统计学意义(P>0.05)。结论实施后,全国学生食物中毒的发生起数和中毒人数显著减少,且引起学生食物中毒发生起数的因素主次关系已趋于稳定,但化学性物质仍然是导致全国学生食物中毒死亡的第一因素。

Objective To observe the changes in the basic characteristics of epidemiology of food poisoning among students before and after the implementation of the Food Safety Law. Methods According to the notice of food poisoning incidents of the national health administrative department, the basic epidemic characteristics changes such as the number of food poisoning incidents, poisoned people and deaths occurred in the national students before the implementation(2005-2008) and after the implementation(2010-2015) were analyzed with statistics.Results Comparison before and after implementation, the average annual number of food poisoning incidents(122.3 ±64.1 vs32.8±3.7) and poisoning people(4 372.5.0±1 831.1 vs 2 086.3±367.2) were significantly lower(P<0.01),the number of food poisoning people per incident(40.4±13.9 vs 63.6±8.7) significantly higher(P<0.05), and the number of death(3.5 ±1.9 vs 2.2 ±1.5) no significant change(P >0.05). The composition ratio of food poisoning incident caused by various factors in the students were statistically significant before implementation(χ~2=17.464, P <0.05) and no statistically significant(χ~2=7.463, P>0.05) after implementation.The composition ratio of the number of food poisoning students caused by various factors(before implementation χ~2= 1 466.6, after implementation χ~2= 79.34), there was statistical significance(P<0.01), and the composition ratio of the number of deaths caused by food poisoning among students(before implementation χ~2=11.667, after implementation χ~2=15.708) no statistical significance before and after implementation(P >0.05). Conclusions After the implementation, the number of food poisoning incidents and the number of poisoning people in the national students have decreased significantly, the primary and secondary factors that cause students’ food poisoning incidents stabilized, but chemical substances are still the first factor leading to food poisoning deaths among students across the country.