深圳市2002～2004年集体性食物中毒分析

目的 为给深圳市的食物中毒预防工作提供借鉴，对深圳市2002～2004年的食物中毒情况进行了分析。方法 对深圳市及各区卫生监督部门上报的集体性食物中毒报告资料进行统计学、流行病学分析。结果3年中深圳市共发生食物中毒94起，平均每年31．3起，1666人中毒，平均每年555人。2003年有1人死亡。中毒主要发生季节为每年第二、第三季度。宝安和南山为高发区域，共占53．2％，集体食堂引起的食物中毒起数和发病人数最多。分别为71起1429人。引起中毒的食品主要为动物性食品。食物中毒的致病因素60，6％为细菌性食物中毒，细菌性食物中毒中40．3％是由副溶血性弧菌引起，占细菌性食物中毒的第一位。结论 深圳市食物中毒的好发季节都在夏、秋季节，大多集中在集体食堂，以细菌性食物中毒为主，预防食物中毒今后的工作重点首先应是加强集体食堂卫生管理问题。

Analysis of collective food poisoning in Shenzhen in the years of 2002 ～ 2004

Objective To provide scientific evidence for making the prevention and monitoring measures for food poisoning, the cases of food poisoning occurred in ShenZhen from 2002 to 2004 were analyzed. Methods Statistical and epidemiological analysis had been applied to the data of food poisoning occurred in Shenzhen. Results There were 94 food poisoning events and 1666 total sufferers during 3 years, that is to say, about 31.3 events and 555 sufferers per year in average. 1died in 2003. The food poisonings occurred mainly in the second and third quarter of a year. Baoan and Nanshan are the most common strict where food poising occurred. Communality food poison cases are the most common ones, in which the number is 71 and victims are 1 429. Most food poisoning cases were caused due to eating unsanitary meats and meat products. Bacterium is the main factors resulting in food poisoning (60.6%) . Vibrio parahaemolyticus is the first common pathogen of all the bacillary food poisoning (40.3%). Conclusion The food poisonings mostly occurred in collective canteens in summer and autumn. More attention should be paid to inspection of food sanitation in collective canteens.