Public food service in Milan city and Hinterland: GMP application (Part 1)

Food service establishments are recognized as a critical sector concerning foodborne diseases occurrence, that is associated to contributing factors such as the anticipated preparation of meals that are often highly handled, and long-time distributed. A survey has been planned to evaluate the application of HACCP plan, in order to select a statistically representative sample of food services (restaurant, pizza-shop, bar, ..) in two Milan area' Public Health Units (PHU). During the inspections a proper check-list has been filled up in order to give a conformity evaluation about the global situation and about three specific sections: hygiene of food-handlers, procedures control, temperatures management. The food services have been found satisfactory in 9/106 and 5/54 cases in Milan City and in hinterland, respectively; among the two areas, highly significant differences have been revealed about temperatures management (68% and 28% unsatisfactory, respectively). In Milan City restaurants provided with HACCP plan scores are significantly different from unprovided restaurants scores (global and the three sections' evaluation); in Milan hinterland differences between provided and unprovided HACCP plan restaurants regard temperature management scores only. Useful suggestions to improve the quality of surveillance activity come from complex and heterogeneous findings shown in this study.     

Public health and training for nurses and senior level management

The teaching of public health has progressively developed within the area of nursing and senior management training, in line with the development of these professions and the population's needs, in order to hold an identifiable place in today's programmes. Its dynamic is closely linked to the educational projects of various institutes. But if training is strengthened to develop this pertinent and significant dimension as an integral part of care providers' functions, then public health as a professional practice remains dependant upon institutional objectives and political and economic trends.     

沈阳市某区家庭医生人力资源现状与对策研究

目的了解辽宁省沈阳市某区签约家庭医生团队现有人力资源现状,为加快推进家庭医生制度,提升基层医疗机构防治水平,完善居民健康管理提供科学依据。方法对区内社区卫生服务机构从事签约服务的65个家庭医生团队中312名从业人员进行问卷调查。结果平均每个社区卫生服务中心配备5个团队,每个团队5~6人,从总数上看,执业医师占35.90%,助理医师占3.85%,护士占40.71%,公卫人员占19.55%。30岁以下占48.08%,男女比例为8:92,事业编职工占38.14%,大学本科及以下学历占94.87%,中级及以下职称占92.63%,具有执业资格的占80.13%。工资收入5 000元以下占98.72%,81.73%的人对从事家庭医生工作表示非常满意或满意。结论沈阳市某区家庭医生团队构成基本合理,但现存人员配备数量不足,素质偏低,不稳定、流动性较大等问题,需要增加人员数量,大幅度提升待遇水平,放宽职称等级比例限制和身份限制,建立家庭医生长期人才培养稳定机制。     

2005-2007年应城市食品金属污染监测结果分析

食品中的金属污染物会对人体健康构成潜在的威胁。重金属的污染会对人体造成急慢性中毒性损害。其中铅是蓄积毒，即使是微量的铅连续摄入也可引起慢性中毒；镉在体内蓄积性很强，主要蓄积在肝和肾，损害肝功能和肾功能，还可引起骨质疏松或骨软化。而过量地摄入铝，会影响人体对铁、钙等元素的吸收，导致骨质疏松、贫血，     

新乡市部分学校周边食品卫生状况分析

随着人民生活水平的不断提高，校园周边各类食品的供应点亦渐增多。为了解河南省新乡市学校周边食品卫生状况，找出关键控制环节，保障学校师生身体健康，于2005年4～8月对新乡市学校周边食品卫生状况进行了调查，现报告如下。     

宜昌市2007年市售食品中食源性致病菌监测分析

目的了解宜昌市市售食品中食源性致病菌污染状况。方法在宜昌市几个主要的集贸市场和超市采集7大类10个品种的食品进行6类食源性致病菌检测。结果致病菌阳性检出率为17．95％,在鲜冻水产品和速冻生制食品中致病菌检出率最高,阳性检出率均为100％。6种食源性致病菌中分离出了单增李斯特菌、副溶血性弧菌和金黄色葡萄球菌。结论鲜冻水产品和速冻生制食品致病菌检出率最高,单增李斯特菌、副溶血性弧菌和金黄色葡萄球菌是食品中常见的污染菌。     

珠海市2003-2008年食物中毒发生规律与防制对策

近年来,随着食品安全事故时有发生,各国政府对食源性疾病特别是食物中毒的预防和应急处理高度重视。为探讨近几年来珠海市食物中毒发生的规律及特点,为制定食物中毒防制措施提供参考,也为政府调整公共卫生资源的投入决策作依据,现对珠海市2003-2008年的食物中毒调查资料进行分析并进行防制对策探讨。     

我国三省(市)食品安全监管资源现状及分析

目的 :通过对上海市、四川省和甘肃省三地食品安全监管部门进行现场实证调查,分析其监管现状,为食品安全监管提供参考。方法 :采用方便抽样的方法选取上海市、四川省和甘肃省三地进行实证调查,收集当地食品企业基本情况、食品安全监管人员的数量、年龄、文化程度等基本信息资料,并进行分析和研究。结果 :四川省常住人口约为8 185万人,全省持证餐饮服务单位共计14.6万家,而实际的监管人员总数仅为1 548人,平均每人负责监管94家企业。上海市食品安全监管人员的学历相对较高,本科和研究生学历分别占到了69.10%和17.92%。四川省食品安全监管人员的学历总体相对较低,大专及以下学历为57.11%,本科为41.54%,研究生仅为1.36%。2013年的食品安全监管体制改革后,甘肃省食品安全监管部门监管人员数量明显增加。市州级行政机构监管和稽查执法机构人员均增加50%左右,检验检测机构人员增加比例高达90%;区县级行政监管人员约增加2/3,稽查执法机构增加近一倍,检验检测机构从原来的仅有15人增加至647人,为原来的43.13倍。结论 :我国食品安全监管人员编制和数量仍相对不足;监管人员学历相对较低;基层食品监管的人员大多为非食品相关专业;食品安全监管财政投入尚不能满足所需;监管手段较为单一;监管过程尚需建立有效监督机制和激励机制;企业自律性尚待提升。