食物中毒常见原因分析及对策

Analysis of common cause of food poisoning and its countermeasure

目的分析食物中毒常见原因及其应对措施。方法回顾性分析2010年1月~2015年12月重庆涪陵中心医院收治的190例食物中毒患者的临床资料,统计分析食物中毒的原因分布,了解主要中毒原因及应对措施。结果 190例患者合计55次食物中毒事件中,毒蘑菇中毒事件发生次数最多,其次是家禽类食物、豆制品中毒。毒蘑菇中毒者占比最高(27.89%),其次是家禽类(16.84%)、豆制品(15.26%)、奶(13.16%)、鱼肉(8.95%)、海鲜(7.37%)、果蔬(6.32%),淀粉最少(2.10%),2.10%的患者未查明中毒原因。中毒原因分别为微生物、动物性、植物性、化学药物、不明原因,其中微生物中毒发生次数最多,患者占比最高(45.79%),其次是植物性有毒物,患者占比也高达37.89%,且2例患者死于有毒植物,1例患者死于化学药物中毒。2014、2015年食物中毒发生次数及中毒人数均高于2010、2011、2012年,主要发生在每年的5~10月。结论食物中毒发生率逐年增长,且具有季节性,应加大对食品安全的宣传,加强食物中毒事件的防控。

Objective To analyze the common cause of food poisoning and its countermeasure. Methods Clinical data of 190 patients with food poisoning from January 2010 to December 2015 in Chongqing Fuling Central Hospital were retrospectively analyzed, the cause of food poisoning distribution were statistically analyzed, the main poisoning causes and countermeasures were investigated. Results Among 190 patients and 55 food poisoningevents, poisonous mushroom poisoning was most frequently, followed by poultry food and bean products poisoning. Proportion of poisonous mushroom poisoning was the highest one(27.89%), followed by poultry(16.84%), soy products(15.26%), milk(13.16%), fish(8.95%), seafood(7.37%), fruits and vegetables(6.32%), starch(2.10%), the cause of poisoning of 2.10% patients had not been identified. Poisoning causes were microorganism, animal, plant, chemicals, unknown reason, the proportion of microbe poisoning was the highest one(45.79%), and followed by the plant poisoning, proportion of patient was as high as 37.89%, and 2 patients died of eating poisonous plants, 1 patient died of chemical poisoning. The number of food poisoning in 2014 and 2015 was larger than those in 2010, 2011, 2012, and mainly occurred at May to October each year. Conclusion Incidence of food poisoning is increasing, and with seasonal, the food safety propaganda should be publicized, and the prevention and control of food poisoning should be strengthen.