2003—2007年中山市餐饮业食物中毒流行病学分析

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。

Epidemiological Analysis of Food Poisoning in Catering Industry in Zhongshan City From 2003 to 2007

Objective To investigate the epidemiological features of food poisoning in catering industry, and to provide the evidence for prevention and control of food poisoning. Method Data of food poisoning in Zhongshan City during the period of 2003--2007 were collected and analyzed. Results There were 588 poisoning victims and 27 cases of food poisoning which happened in catering industry in the city from 2003 to 2007. The peak of the incidence was from May to October. 92.59 % of food poisoning cases in catering industry were bacterial food poisoning, and mainly induced by Vibrio parahaemo- lyticus and Proteus mirabilis. The poisoning victims were characterized by a high degree of aggregation in eating places and eat meals, and without specificity of age, gender and profession. The shortest latency was 48 minutes, while the longest latency was 2,200 minutes, with an average of 12 hrs. The main symptoms included abdominal pain, diarrhea, nausea, vomiting and dizziness. The food which caused food poisoning were mostly ducks, boiled chicken, and other cooked meat. Most of the catering industries had valid health permits, but most of the employees did not have effective health certificates. Though most of the kitchen facilities and environment met the health requirements, the health condition at the scene was poor. Conclusions The food poisoning cases which occured in Zhongshan City are characterized by peak season and highrisk food. Strengthening health management and health knowledge training for the employees of catering industry is the best preventive method.