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1955年以来,我团虽担负了繁重的施工、训练和生产等任务,驻地分散、卫生条件较差,但由于各级首长的重视和卫生人员、炊事人员的努力,七年来未发生食物中毒。我们的主要经验有以下几点:一、根据具体情况,有重点的预防。食物中毒的原因很多,有细菌中毒、食物含毒和化学物等类。各种食物中毒发生的机制不同,预防的方法也不一样。因此卫生人员必须根据季节、地区、部队条件等特点,进行具体分析,提出那些发生的可能性最大,加以强调。这样预防食物中毒工作的重点突出,措施明确切实,容易贯彻。
Since 1955, our mission, despite heavy construction, training and production tasks, has scattered stations and poor sanitation conditions. However, no food poisoning took place in the past seven years due to the dedication of leaders at all levels and the efforts of health workers and cooking staff. Our main experience has the following points: First, according to the specific circumstances, there is a focus on prevention. Food poisoning for many reasons, there are bacterial poisoning, food poisoning and chemicals and so on. Different mechanisms of food poisoning occur in different ways of prevention. Therefore, health personnel must make specific analysis according to the characteristics of season, region and troop condition, and put forward that those who happen are the most likely to be emphasized. This focus on prevention of food poisoning work, the measures clear and realistic, easy to implement.