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目的了解深圳市福田区副溶血性弧菌食物中毒的流行病学特点及其影响因素,为该类食物中毒的预防控制提供理论依据。方法调查了解2006年以来发生副溶血性弧菌食物中毒餐饮单位的情况,用logistic回归模型分析副溶血性食物中毒的影响因素。结果自2006年以来,福田区共发生副溶血性弧菌食物中毒26起,中毒112人。中毒全部发生在5—11月,发病高峰在季节为7—11月,占中毒起数的81.0%。凉拌菜引起的食物中毒7起,占总数的26.9%;食用未彻底加热的熟肉食品引起的5起,占18.5%。结论副溶血性弧菌食物中毒的发生主要与员工服务人数比、环境样品合格率、生物样品合格率、卫生知识水平等因素有关。应加强餐饮单位环境样品、生物样品的监测,加强对从业人员的卫生知识培训。
Objective To understand the epidemiological characteristics and influencing factors of food poisoning caused by Vibrio parahaemolyticus in Futian District, Shenzhen, and to provide a theoretical basis for the prevention and control of such food poisoning. Methods To understand the situation of food poisoning Vibrio parahaemolyticus catering units since 2006, and to analyze the influencing factors of parahemolytic food poisoning by logistic regression model. Results Since 2006, Futian District, a total of 26 cases of Vibrio parahaemolyticus food poisoning, poisoning 112 people. Poisoning occurred in May-November, the peak incidence in the season from July to November, accounting for 81.0% of the total number of poisoning. 7 cases of food poisoning caused by cold dishes, accounting for 26.9% of the total; 5 cases caused by the consumption of cooked meat products that are not completely heated, accounting for 18.5%. Conclusions The incidence of Vibrio parahaemolyticus food poisoning is mainly related to the number of service staff, the passing rate of environmental samples, the passing rate of biological samples and the level of hygiene knowledge. We should strengthen food and beverage unit environmental samples, biological samples of monitoring, to strengthen the practitioners of health knowledge training.