2004-2007年广州市海珠区食物中毒流行特征

目的了解广州市海珠区食物中毒发生规律和特征，为控制和减少食物中毒提供科学依据。方法对广州市海珠区2004-2007年食物中毒报表及调查报告进行统计分析。结果4a来共发生食物中毒52起，中毒人数610人，无死亡病例，年均发病率为16．8／10万。中毒发生有明显的季节性，以第2和第3季度发生的起数最多，占中毒起数的38．46％和44．23％。中毒发生场所起数依次为饮食服务单位、家庭和集体食堂，分别占36．54％、28．85％和23．08％。中毒人数依次为集体食堂、饮食服务单位、家庭和其他，分别占52．79％、25．74％、12．30％和9．18％。致病因素以细菌性中毒起数和人数最多，其次为化学性食物中毒，不明原因和有毒动植物较少，分别占78．85％和91．15％，17．31％和7．54％，1．92％和0．82％，1．92％和0．49％。细菌性食物中毒病原菌主要以变形杆菌、副溶血弧菌、金葡菌为主要致病菌，化学性食物中毒以甲胺磷、盐酸克伦特罗为致病因素。化学性食物中毒多发生在家庭，发生起数和受累人数少但危害严重。结论广州市海珠区食物中毒形势依然严峻，应针对其发生规律和特征采取有效的防控措施。

Epidemic Features of Food Poisoning in Haizhu District of Guangzhou City during 2004-2007

Objective] To understand the law and features of food poisoning in Haizhu District, and provide scientific evidence for the prevention and elimination ot＇ food poisoning. Methods] Statistical analysis was made on the food poisoning reports and investigation reports in Haizhn District of Guangzhou City during 2004-2007. Results ] During the 4 years, 52 cases of food poisoning were found with 610 poisoned people and no death cases; the average annual morbidity was 1.68/llakh; 52.79%, 25.74%, 12.30% and 9.18% of the food poisonings took place in the collective canteens, catering service units, household and others; the case numbers and persons in the bacterial food poisoning were the largest among the causative factors, followed by chemical food poisoning, food poisonings of unknown causes and toxic animals and plants were less, which accounted for 78.85% and 91. 15%, 17.31% and 7.54%, 3.85% and 2..13%, 1.92% and 0.82% respectively; the main pathogenic bacteria in bacterial food poisonings were Campylohacter, Vihrio parahaemolyticus and Staphylococcus aureus; the major pathogenic bacteria in the chemical food poisonings were Methamidophos and Clenbuterol; most chemical food poisoning occurs in the households with few cases and poisoned persons but severe harm. Conclusion] The situation of food poisoning is still stern in Haizhu District; effective measures should be taken for the prevention and control according to the law and features of food poisonings in that area.