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目的了解2009-2014年双流县食物中毒发生情况,揭示其类型、分布、致病因素,针对性地制定更科学、有效的防控措施。方法依据2009-2014年双流县食物中毒报表、调查资料,对双流县食物中毒的类型、年度、季度、地区、场所分布、致病因素进行统计分析。诊断标准依据《食物中毒诊断标准及技术处理总则》;实验室检验方法依据GB4789、GB/T5009.20-2003、GB 5009.33-2010。结果 2009-2014年期间,双流县食物中毒事件从2011年起呈逐年下降的趋势;6年间共发生食物中毒76起,中毒人数880人,男女构成比无差异,无死亡病例。食物中毒多发生在每年的第二、三季度,餐饮单位、集体食堂为食物中毒的高发场所,平坝的发生起数明显高于丘陵。食物中毒以细菌性食物中毒为主,占50.00%,主要由副溶血性弧菌、沙门菌引起,原因不明食物中毒占34.21%。结论应重视细菌性食物中毒,特别是副溶血性弧菌引起的食物中毒的防控工作;加强餐饮单位、集体食堂的卫生监督管理;有针对性地开展食品卫生知识宣传活动;另外,食物中毒最终定性的鉴别方法仍亟待提高。
Objective To understand the incidence of food poisoning in Shuangliu County from 2009 to 2014, to reveal its type, distribution and pathogenic factors, and to formulate more scientific and effective prevention and control measures. Methods Based on the 2009-2014 food poisoning report and survey data in Shuangliu County, the types, annual, quarterly, regional, site distribution and risk factors of food poisoning in Shuangliu County were statistically analyzed. Diagnostic criteria based on “diagnostic criteria for food poisoning and technical treatment of general principles”; laboratory testing methods based on GB4789, GB / T5009.20-2003, GB 5009.33-2010. Results During 2009-2014, food poisoning in Shuangliu County showed a decreasing trend year by year since 2011; there were 76 food poisoning cases and 880 poisoning cases in 6 years, with no difference between male and female composition ratio and no deaths. Food poisoning occurs in the second and third quarters of each year. Catering units and collective canteens are high places for food poisoning. The occurrence of Pingba is obviously higher than that of hills. Food poisoning mainly caused by bacterial food poisoning, accounting for 50.00%, mainly caused by Vibrio parahaemolyticus and Salmonella, accounting for 34.21% of unidentified food poisoning. Conclusions should pay attention to bacterial food poisoning, especially Vibrio parahaemolyticus caused by food poisoning prevention and control work; to strengthen catering units, collective canteens health supervision and management; targeted to carry out food hygiene knowledge campaign; In addition, food poisoning The final qualitative identification methods still need to be improved.