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目的掌握无锡市食物中毒发生规律及流行特点,为制定预防和控制食物中毒的有效措施提供依据。方法采样描述性流行病学方法对无锡市2003-2014年食物中毒资料进行分析。结果 2003-2014年共发生食物中毒316起,发病4 559人;以第三季度发生最多,占61.71%;发生场所以餐饮单位和集体食堂居多,占37.97%和30.38%;以细菌性食物中毒居首位,占85.13%,其中副溶血性弧菌致病因素占50.56%。生熟交叉污染是发生中毒的主要原因。结论2003-2014年食物中毒是无锡市重要的公共卫生问题,细菌性食物中毒是主要类型,发生具有明显的季节性,应针对性的采取预防控制措施。
Objective To grasp the occurrence and epidemic characteristics of food poisoning in Wuxi and provide evidence for effective measures to prevent and control food poisoning. Methods Descriptive epidemiological methods were used to analyze the data of food poisoning in Wuxi from 2003 to 2014. Results A total of 316 food poisoning cases occurred in 2003-2014, with 4 559 cases occurring, accounting for 61.71% of the cases in the third quarter, with 37.97% and 30.38% occupying the catering establishments and collective canteens, accounting for 37.97% and 30.38% respectively. In the case of bacterial food poisoning Ranking first, accounting for 85.13%, of which Vibrio parahaemolyticus pathogenic factors accounted for 50.56%. Raw and cooked cross contamination is the main reason for poisoning. Conclusion Food poisoning in 2003-2014 is an important public health problem in Wuxi City. Bacterial food poisoning is the main type of food poisoning. Seasonal seasonal changes occur and prevention and control measures should be taken in a targeted manner.