中国香港2001-2010年食物中毒情况分析

目的研究香港特别行政区在二十世纪期间食物中毒的发生状况和变化特征,为防控食物中毒的发生提供参考依据。方法收集汇总香港2001年～2010年食物中毒有关资料进行统计分析。结果香港2001年～2010年共发生食物中毒6 614起,涉及中毒人数25 583人。10年来年均发生661起事件、中毒2 558人,月均发生55起、中毒213人。期间发生食物中毒最多的年份是2006年(1 095起),最少的是2010年(316起)。每年第三季度是食物中毒的高发期。近3年来(2008年～2010年)年均发生食物中毒447起,中毒1 714人。食物中毒的主要类别依次是细菌(占78.3%)、病毒(占10.2%)、生物毒素(占7.0%)、化学物质(占3.2%)。结论 2001年-2006年食物中毒的年发生数总体呈逐渐上升的趋势,2006年之后则明显下降。食物中毒的发生规律与地域特征相关。宜加强对食物业的安全操作指引并进一步强制食品安全规管。

Epidemiological analysis of food-poisoning events in Hong Kong , China, 2001-2010

Objective To research the outbreak characteristic and variation tendency of food poisoning events since 2001 in Hong Kong of China, so as to provide scientific basis for making effective prevention and control measures. Methods Based on the information released by the government of the Hong Kong special administrative region, data of food poisoning events from 2001 to 2010 were analyzed in detail. Results 6614 food poisoning events were reported during 2001-2010 in Hong Kong, 25583 patients were poisoned. There were 661 food poisoning events of average annual outbreak in these years, with the maximum number of outbreak events is 1095 in 2006, and the minimum number of outbreak events is 316 in 2010. Most of food poisoning events were occurred in summer. Among all food poisoning outbreaks, bacterial food poisoning is the most common culprit, accounted for 78.3% of the total. The most common causative agents were Vibrio parahaemolyticus, Salmonella species and Staphylococcus aureus. In the recent three years, an average of about 447 food poisoning outbreaks affecting more than 1700 people occurred in Hong Kong each year. Conclusion This paper shows the trends of happened food poisoning during 2001-2010. To strengthen the safety operation guide and mandatory food safety regulatory is necessary for Hong Kong food safety.