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目的通过分析深圳市龙岗区龙岗街道食物中毒的发生规律和流行特点,为制定食物中毒的防控措施提供科学依据。方法收集龙岗街道2004—2012年食物中毒档案资料,并对食物中毒的发生情况进行描述性统计分析。结果 9年间龙岗街道共发生食物中毒37起,中毒403例,死亡2例。第1季度主要是四季豆中毒,第2、3季度则以微生物性为主,副溶血性弧菌在致病菌中排第1位。集体食堂是食物中毒的主要发生场所,中毒起数和人数分别占70.27%和65.26%。结论加强食品安全知识(尤其是微生物和四季豆)的宣传,加强工厂和企业等集体食堂的日常监管力度,是龙岗街道预防食物中毒的关键措施。
Objective To analyze the occurrence and epidemic characteristics of food poisoning in Longgang District, Longgang District, Shenzhen to provide a scientific basis for the prevention and control measures of food poisoning. Methods The data of food poisoning archives from 2004 to 2012 in Longgang street were collected, and the descriptive statistical analysis of the incidence of food poisoning was conducted. Results A total of 37 food poisoning occurred in Longgang Subdistrict in 9 years, with 403 cases of poisoning and 2 deaths. The first quarter was mainly bean poisoning, the second and third quarters were mainly microbial, Vibrio parahaemolyticus ranked the first in pathogens. The collective canteens are the main place where food poisoning occurs. The number of poisoning and the number of people are 70.27% and 65.26% respectively. Conclusion Strengthening the publicity of food safety knowledge (especially microorganisms and green beans) and strengthening the daily supervision of collective canteens such as factories and enterprises are the key measures to prevent food poisoning in Longgang Street.