1994-2003年我国766起细菌性食物中毒分析

目的 探讨我国细菌性食物中毒的发生规律和流行特点，为预防细菌性食物中毒的发生提供参考。方法 将检索的1994—2003年766起细菌性食物中毒个案按照中毒种类、中毒人数、死亡人数、中毒时间、地域分布、中毒场所、中毒食物、中毒原因等方面从其中提取信息，然后将相关内容逐一归类详细分析。结果 766起细菌性食物中毒以副溶血性弧菌发生的起数最多，占20．2％；中毒人数以沙门菌所占比例最大，占20．4％；肉毒梭菌引起的死亡人数最多，占70．5％，引起的死亡率也最高，达16．5％；大多数细菌性食物中毒发生在5月至10月，但肉毒梭菌引起的食物中毒主要发生在1月和2月；766起细菌性食物中毒有31．2％发生在餐饮服务场所，但每种细菌的多发场所有着显著的不同；沿海省份以副溶血性弧菌为主，占24．4％，内陆省份以沙门菌最多，占22．4％。食物载体难以确定。结论 细菌性食物中毒有其规律性，根据其内在的特点，采取相应的预防措施，将有助于预防其发生。

Analysis on 766 Evets of Bacterial Food Poisoning in China from 1994 to 2003

Objective To investigate the epidemiolugiood features of bacterial food poisonning in China for prevention and control efforts. Methods Data of 766 bacterial food poisoning events occurred from 1994 to 2003 was collected from the published Journals,and the correlative information(etiology,events,cases,deaths,date,concourse,region,vehicle and so on)was picked-up from the articles and analyzed. Results Among 766 events of bacterial food poisoning for which the etiology was determined,vibrio parahaemolyticus(20.2%)caused the largest percentage of events,Salmonella(20.4%)caused the largest number of cases,and Closteridium botulinum accounted for the largest percentage of deaths(70.5%)and mortality(16.5%).Majority events occurred from May to October,but the Clostridium botulinum was an exception occurred from January to February.24.4% of events were caused by vibrio parahaemolyticus in coastal areas,and 22.4% caused by salmonella in inland provinces.The highly risk concourse was different from special bacteria and 31.2% of events occurred in food services units.As the lack of relevant data,the vehicle of transmission is hard to determine. Conclusion Bacterial food poisoning has its own epidemic features,which is helpful to prevent and control the disease.