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目的:了解上海市副溶血性弧菌致集体性食物中毒的特征。方法:收集整理2000~2007年上海市集体性食物中毒资料,对由副溶血性弧菌所致集体性食物中毒事件进行统计分析。结果:8年间副溶血性弧菌致集体性食物中毒事件起数和涉及患者人数分别占同期食物中毒事件起数和患者人数的57.4%和56.0%。5～10月是上海市副溶血性弧菌致集体性食物中毒的多发期,7月、8月、9月为高峰。发生的原因主要是生熟交叉污染(58.6%)和加工人员污染(18.6%)。主要中毒食品是混合食品(71.4%,如盒饭和桶饭)、畜禽肉加工制品(16.4%)和水产品(8.6%)。宾馆饭店是首要责任单位(33.6%),其次是集体供餐中的外送盒饭(21.4%)和单位集体食堂(20.5%)。结论:副溶血性弧菌是上海市集体性食物中毒的首要致病原,应在高温季节对餐饮和集体供餐单位加强预防生熟交叉污染的培训和监督。
Objective: To understand the characteristics of collective food poisoning caused by Vibrio parahaemolyticus in Shanghai. Methods: The data of collective food poisoning in Shanghai from 2000 to 2007 were collected and collected for statistical analysis of the collective food poisoning caused by Vibrio parahaemolyticus. Results: During the 8 years, the numbers of collective food poisoning incidents and the number of involved patients accounted for 57.4% and 56.0% respectively of the number of poisoning incidents and the number of patients in the same period. From May to October is a multi-phase food poisoning caused by Vibrio parahaemolyticus in Shanghai, July, August and September as the peak. The main causes are cross-contamination of raw and cooked food (58.6%) and contamination of processing workers (18.6%). The main food poisoning is mixed food (71.4%, such as box lunch and barrel rice), poultry meat products (16.4%) and aquatic products (8.6%). Hotels and restaurants were the primary responsibility units (33.6%), followed by the box lunch (21.4%) and the collective canteens (20.5%). Conclusion: Vibrio parahaemolyticus is the most important causative agent of collective food poisoning in Shanghai. Training and supervision of catering and collective feeding units should be strengthened to prevent cross-contamination of raw and cooked food during the hot season.