无锡市2003年至2005年食物中毒情况分析

为使食物中毒预防工作更具有科学性、针对性和有效性，笔者对无锡市2003年～2005年发生的食物中毒进行分析，对其发生特点与规律、预防控制措施进行探讨；提出预防细菌性食物中毒是无锡市食品卫生监督的工作重点，每年5～10月是细菌性食物中毒的高发季节，副溶血性弧菌是主要致病菌、交叉污染是主要原因、冷菜是高危食品。通过抓高发季节、高危单位、关键环节和重点食品等措施预防食物中毒的发生。

Analysis on 2003～2005 Food Poisoning Status in Wuxi

In order to enhance the scientific prudence, pertinence and validity, this paper analyzed the food poisoning status from 2003-2005 in Wuxi city, proceed with discussions about food poisoning features, regulations, control and preventions. Bring forward that the bacterial food poisoning prevention is the key emphasis in work of Wuxi food sanitation supervision institution, annually from May to October is the bacterial food poisoning highly occurred season, sub-hemolytic vibrio is the chief pathogenetic germ, cross-contamination is the main reason and the cold meal is the high risk food. Through attention to the food poisoning highly occurred season, high risk unit, key links and mainly food supervision, the food poisoning could be control and prevent.