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目的了解四川省食物中毒事件发生规律和特点,导致中毒发生原因,总结经验探索应对措施。方法采用描述性流行病学对收集的2006-2009年四川省食物中毒事件报告资料,进行分析。结果四川省2006-2009年共发生71起食物中毒事件,中毒人数2634例,死亡51例;食物中毒事件的发生以2、3季度为主,占63.38%;细菌性食物中毒事件比重大,占82.08%;化学性、植物性食物中毒是导致死亡发生的主要原因,死亡数占78.43%;发生场所以家庭为主,占39.44%,危害程度高,死亡数占70.59%。结论强化监督管理,切实开展预防食物中毒宣传,提高公众防范食物中毒发生的意识与能力,加强食品安全监督管理机构、疾控机构和医疗机构食物中毒处置能力建设,减少和降低危害。
Objective To understand the rules and characteristics of food poisoning incidents in Sichuan Province, leading to the causes of poisoning and to sum up experiences and explore countermeasures. Methods Descriptive epidemiological analysis of collected food poisoning incidents in Sichuan Province from 2006 to 2009 was conducted. Results A total of 71 food poisoning incidents occurred in Sichuan Province in 2006-2009, with 2634 cases of poisoning and 51 deaths. The incidence of food poisoning was mainly in the second and third quarters, accounting for 63.38%. The proportion of bacterial food poisoning was large, accounting for 82.08%. Chemical and plant food poisoning was the main cause of death, accounting for 78.43% of the total deaths. The place of occurrence was home-based, accounting for 39.44%. The number of deaths was 70.59%. Conclusion Strengthen supervision and management, earnestly carry out propaganda on prevention of food poisoning, raise public awareness and ability to prevent food poisoning, and strengthen food poisoning disposal capacity of food safety regulatory agencies, disease control agencies and medical institutions to reduce and reduce risks.