2007—2011年无锡市惠山区食物中毒发生情况

目的分析惠山区食物中毒发生的特点及规律,为该区相关部门有效预防和控制食品安全事故的发生提供参考依据。方法对惠山区2007—2011年食物中毒发生的起数、致病因素及责任单位分布等进行分析。结果肛拭样本阳性检出率在所有样本中最高(37.58%),食物中毒高发期为7—9月,以细菌性中毒为主(72.72%)、副溶血性弧菌为主要致病菌(45.44%),场所主要集中在饮食服务单位及集体食堂,分别占50.00%和31.82%。熟食类(31.82%)和水产品(36.36%)为主要中毒食物,交叉污染(68.2%)和加工不当(27.3%)是主要中毒原因。结论高发期加强预防性卫生监督和监测是控制食品安全事故的关键。

Food Poisoning in Huishan District of Wuxi City from 2007-2011

[Objective]To analyze the characteristics and laws of food poisoning in Huishan District,and provide reference for relevant departments to effectively prevent and control food safety incidents.[Methods]The number of food poisoning incidents,pathogenic factors and distribution of responsible units in Huishan District from 2007-2011 were analyzed.[Results] The positive rate of anal swab samples was highest(37.58%) among all samples,high incidence of food poisoning appeared from July to September,mainly to bacterial poisoning(72.72%),Vibrio parahaemolyticus was the main pathogenic bacteria(45.44%),main places were food service units and canteens,accounting for 50.00% and 31.82%,respectively.Cooked food category(31.82%) and aquatic products(36.36%) were the main kinds of food induced poisoning.Cross-contamination(68.2%) and improper processing(27.3%) were the major causes of poisoning.[Conclusion]Preventive hygiene supervision and monitoring at the high-incidence season is the key to control food safety incidents.