论文部分内容阅读
目的掌握餐饮业食物中毒的流行病学情况,为餐饮业食物中毒的预防控制提供依据。方法收集中山市2003-2007年的餐饮业食物中毒资料进行统计分析。结果①2003-2007年中山市发生餐饮业食物中毒共27起,中毒人数共588人。②发病高峰季节是每年的5-10月份。③细菌性食物中毒占餐饮业食物中毒的92.59%,以副溶血弧菌和奇异变形杆菌为主。④中毒人群具有进食场所和进食餐次高度的聚集性,但年龄、性别和职业无特异性。⑤潜伏期最短48min,最长2200min,平均12h;症状以腹痛、腹泻、恶心、呕吐、头晕为主。⑥引起中毒的食物主要为烧鸭、白切鸡等熟肉制品。⑦大部分餐饮业持有有效的卫生许可证,但大部分的从业人员没有健康证;大部分厨房环境、设施等均符合要求,但现场卫生较差。结论中山市餐饮业食物中毒存在高峰季节、高危食品,加强卫生管理和对餐饮业员工卫生知识培训是最好的预防方法。
Objective To understand the epidemiology of food poisoning in the catering industry and provide the basis for the prevention and control of food poisoning in the catering industry. Methods The food poisoning data of catering industry in Zhongshan City from 2003 to 2007 were collected for statistical analysis. Results ① In 2003-2007, there were 27 food poisonings in the catering industry in Zhongshan City, causing 588 poisoning cases. ② peak season is the annual 5-10 October. ③ bacterial food poisoning accounted for 92.59% of food poisoning in the restaurant industry, mainly to Vibrio parahaemolyticus and Proteus mirabilis. ④ poisoning groups have eating places and food meal height of the aggregation, but age, gender and occupation is not specific. ⑤ incubation period of the shortest 48min, the longest 2200min, an average of 12h; symptoms of abdominal pain, diarrhea, nausea, vomiting, dizziness. ⑥ food poisoning caused mainly by roasted duck, white cut chicken and other cooked meat products. ⑦ Most catering industries hold valid health permits, but most of the employees do not have health certificates. Most of the kitchen facilities and facilities meet the requirements, but the on-site sanitation is poor. Conclusions There is a peak season for food poisoning in catering industry in Zhongshan City. High-risk foods, better hygiene management and employee health knowledge training in catering industry are the best preventive measures.