新疆食品安全风险监测工作现状分析

Current situation of food safety risk surveillance in Xinjiang

目的分析新疆(不含兵团)食品安全风险监测工作现状及存在的问题,并提出相关建议。方法综合分析2010-2018年新疆维吾尔自治区疾病预防控制中心及新疆14个地州(市)疾病预防控制中心开展的食品安全风险监测工作,包括食品安全监测数据,食品安全风险监测机构、人员及设备配置情况等数据。结果 2016-2018年(截至2018年6月)食品安全风险监测设备平均配置达标率分别为49.53%,55.29%和65.20%,2010-2018年,共监测食品30 249份,获得数据189 497条,其中食品微生物污染监测样品14 433份、获得数据66 702条,食品化学污染物监测样品15 816份、获得数据122 373条;2013-2018年,全疆累计报送食源性疾病病例31 268例、实验室检测病例标本8 279份。结论新疆食品安全风险监测工作成效初显,但在工作中还存在食品安全风险监测设备配置率不高、食源性疾病监测病例上报率低等问题;应从加大资金保障力度,提高自治区、地州(市)两级疾病预防控制中心食品安全风险监测设备配置率,分重点打造重点实验室,从加强食源性疾病管理及食品安全事故流行病学调查等多方面着手,全面提升全疆食品安全风险监测水平。

Objective To understand the current situation of food safety risk, explore the problem existed in the surveillance in Xinjiang(except for Xinjiang Production and Construction Corps), and put forward relevant suggestions. Methods The surveillance work of food safety risk in the Center for Disease Control and Prevention(CDC) of Xinjiang Uygur Autonomous Region and other 14 prefectural CDCs from 2010 to 2018, including surveillance data, institutions of food safety surveillance,personnel and equipment allocation for the surveillance, was comprehensively analyzed. Results The standard-reaching rate of equipment configuration for food safety risk surveillance in 2016, 2017 and 2018(by the end of June 2018) was49.53%, 55.29% and 65.20%, respectively. There were 30 249 food samples were detected and 189 497 data obtained,including 14 433 samples of microbiological detection with 66 702 data, 15 816 samples of chemical contamination with 122 373 data from 2010 to 2018. Totally 31 268 cases of foodborne diseases were reported and 8 279 samples detected at laboratory from 2013 to 2018. Conclusions The food safety risk surveillance gets primary success in Xinjiang, but the rate of equipment configuration for surveillance is not high, and the report rate of foodborne disease is low in the surveillance. The surveillance level of food safety risk in Xinjiang should be comprehensively improved in the fields of funds support,improvement of equipment configuration in prefectural and regional CDCs, establishment of key laboratory, management of foodborne disease and the epidemiological investigation on food safety emergency.