桂林市1981～2005年食物中毒特点与对策研究

目的掌握桂林市食物中毒特点，为制定有效的预防措施提供依据。方法对桂林市1981～2004年发生的食物中毒数据进行归类分析。结果25年间发生食物中毒共323次，中毒5745人，死亡57人，夏秋为高发季节，农村为高发地域，家庭为高发场所。原料污染或变质、误食有毒食品和食品加工不当是主要的引发原因。植物食品为主要的中毒食品。有机磷、毒蘑茹、腊样芽孢杆菌、沙门氏菌、变形杆菌、致病性大肠杆菌、鼠药、河豚鱼为主要致病因素。结论建立食源性疾病综合防制本系、加大食品安全监管力度，完善食品安全科普宣传机制、建立食物中毒预警制度，提高食物中毒的报告、处理和救治水平，才能有效地防制食物中毒。

Epidemiological analysis of food poisoning and its strategy in Guilin (1981 to 2005)

Objective To study the epidemiological characteristics of food poisoning in Guilin. Methods The data of all food poisoning cases occurred in Guilin (1981 to 2005) were analysed and categorized. Results In the 25 years,323 instances of food poisoning occurred,with 5 745 victims and 57 deaths.The average morbidity rate a year was 50.3 per million and the mortality rate was 0.99%.Food poisoning occurred mainly in the second and third quarter of a year.Mostly were in rural area and in family.The main cause of food poisoning was food contamination and spoiled raw food,as well as improper food processing.The main kind of food causing food poisoning was vegetable.The main pathogens were organic phosphoric pesticide,toxic mushroom,Bacillus cereous,Salmomella,Proteus,Enteropathogenic E.coli,Tetramine,tetrodontidae.Conclusion Prevention and control system of foodborne diseases should be strengthen, food safety supervision and health education on food hygiene and food safety in rural area should be promoted,the system of food safety monitor with the early-warning system should be established and the way of treatment should be improvid.