任婧寰, 王霄晔, 吴晓旻, 王锐. 2018年第三季度全国食物中毒事件流行特征分析[J]. 疾病监测, 2019, 34(8): 741-745. DOI: 10.3784/j.issn.1003-9961.2019.08.014
引用本文: 任婧寰, 王霄晔, 吴晓旻, 王锐. 2018年第三季度全国食物中毒事件流行特征分析[J]. 疾病监测, 2019, 34(8): 741-745. DOI: 10.3784/j.issn.1003-9961.2019.08.014
Jinghuan Ren, Xiaoye Wang, Xiaomin Wu, Rui Wang. Epidemiological characteristics of food poisoning in China, July-September, 2018[J]. Disease Surveillance, 2019, 34(8): 741-745. DOI: 10.3784/j.issn.1003-9961.2019.08.014
Citation: Jinghuan Ren, Xiaoye Wang, Xiaomin Wu, Rui Wang. Epidemiological characteristics of food poisoning in China, July-September, 2018[J]. Disease Surveillance, 2019, 34(8): 741-745. DOI: 10.3784/j.issn.1003-9961.2019.08.014

2018年第三季度全国食物中毒事件流行特征分析

Epidemiological characteristics of food poisoning in China, July-September, 2018

  • 摘要:
    目的了解2018年第三季度全国(不含香港、澳门、台湾地区)食物中毒事件的发生情况,探讨其发生的规律及特点。
    方法对2018年全国第三季度突发公共卫生事件管理信息系统报告的食物中毒事件的流行病学特征进行描述性分析。
    结果2018年第三季度,全国23个省份共报告食物中毒报告事件119起,中毒3 488例,死亡27例,其中Ⅳ级及以上的食物中毒事件64起,中毒2 643例,死亡27例。 第三季度报告细菌性食物中毒事件最多,事件数和中毒人数分别占事件总数和中毒总人数的42.02%和69.29%;真菌性食物中毒报告的死亡人数最多,占死亡总人数的55.56%。 家庭是食物中毒发生的主要场所,发生在家庭的食物中毒事件数和死亡人数分别占事件总数和死亡总人数的32.77%和92.59%,发生在饮食服务单位的食物中毒人数最多,占中毒总人数的51.46%。
    结论2018年第三季度食物中毒事件数和死亡人数较2017年同期有所下降,中毒人数有所增加。 建议加强对饮食服务单位等重点场所的卫生监管,特别是在学校开学季,做好集体食堂食品采购、贮存和加工等各环节的管理和监督工作;通过开展健康宣教活动提高公众对有毒动植物和毒蘑菇的识别能力;普及正确的食物加工方法和自救互救方法,是预防和控制第三季度食物中毒事件的主要措施。

     

    Abstract:
    ObjectiveTo understand the epidemiological characteristics of food poisoning in the third quarter (July-September) in 2018 in China (excluding Hong Kong, Macao and Taiwan), and provide evidence for the early warning, prevention and control of food poisoning.
    MethodsDescriptive epidemiological analysis was conducted by using the incidence data of food poisoning in China during July-September in 2018 collected from National Report Management Information System of Public Health Emergency.
    ResultsA total of 119 food poisoning events were reported in 23 provinces during this period, involving 3 488 cases and 27 deaths. Among them, 64 food poisoning events were grade IV and above, involving 2 643 cases and 27 deaths. The most frequent type of the reported events was bacterial food poisoning (42.02%), the involved cases accounted for 69.29% of the total. Fungal food poisoning caused highest death number of food poisoning, accounting for 55.56% of the total. The numbers of food poisoning events and related deaths occurred in families accounted for 32.77% and 92.59% of the total, respectively. The numbers of food poisoning cases occurred after catering accounted for 51.46% of the total.
    ConclusionBoth the numbers of food poisoning events and deaths declined, but the food poisoning cases increased during July-September in 2018 compared with the same period in 2017. It is necessary to strengthen the health supervision in key places, such as food service units, especially in back-to-school season, improve the management and guidance of food procurement, storage, and processing, and health education should be conducted to improve the public awareness of poisonous flora and fauna or poisonous mushroom, as well as knowledge of proper cooking and self and mutual-treatment after poisoning.

     

/

返回文章
返回