上海市1990～2000年集体性食物中毒分析

Analysis of the Collective Food Poisoning Events in Shanghai from 1990 to 2000

目的 通过对 1990～ 2 0 0 0年上海市集体性食物中毒 (指中毒人数≥ 10人的食物中毒 )的分析 ,揭示其分布、原因及变化趋势 ,为预防集体性食物中毒提供依据。方法 对各区、县卫生监督部门上报的集体性食物中毒报告资料进行统计学、流行病学分析。结果 1990～ 2 0 0 0年上海市集体性食物中毒发生率维持在较低水平 ,共发生集体性食物中毒 3 5 6起、平均每年 3 2 3起 ,中毒人数 13 92 5人、平均每年 12 65 9人 ,68 8%为细菌性食物中毒 ,2 3 9%为化学性食物中毒、 7 3 %为其他食物中毒。 63 7%的细菌性食物中毒是由副溶血性弧菌性引起 ,占细菌性食物中毒的第 1位 ,84 7%的化学性食物中毒是有机磷农药污染蔬菜引起 ,占化学性食物中毒的第 1位 ,近年来盐酸克伦特罗残留肉品成为造成化学性食物中毒又一主要原因。结论 为预防集体性食物中毒的发生 ,应加强食品卫生监测 ,应用食品安全的危险分析手段 ,在食品行业推广HACCP (关键控制点危害因素分析 )的管理方法。

Objective To study the distribution,causes and tendency of the collective food poisoning events(the sufferers of each event≥10)in Shanghai from 1990 to 2000,and to lay the foundation of prevention for the collective food poisoning Methods Statistics and epidemiology methods were used to analyze the data of the collective food poisoning events reported by the departments of hygiene supervision of the districts and counties in Shanghai. Results The incidence rates of the collective food poisoning events in Shanghai from 1990 to 2000 were kept in a low level.There were only 356 events and 13925 total sufferers during that period,and about 32.3 events and 1265.9 sufferers per year in average.Of all the events,68.8%were caused by microbiologic pathogens and 23.9% were caused by chemical factors, while only 7.3% were caused by other factors.Of all the bacterial food poisoning evevts,the 63.7% events were caused by the vibrio parahaemolyticus,which was the first common pathogen.Of all the chemical food poisoning events,84.7% events were caused by the vegetables contaminated by pesticide organophosphorus,which was the first chemical cause.In recent years meat products with Clenbntrol Hydrochloride residue have become another main cause in chemical food poisoning. Conclusion Surveillance on food hygiene should be enhanced,and the method of food safety risk analysis should be applied.The management measures of HACCP(the hazard analysis of control points)system should also be generalized in food industries.