吴晓旻, 任婧寰, 王霄晔, 王哲, 王锐. 2018年第二季度全国食物中毒事件流行特征分析[J]. 疾病监测, 2019, 34(7): 640-644. DOI: 10.3784/j.issn.1003-9961.2019.07.014
引用本文: 吴晓旻, 任婧寰, 王霄晔, 王哲, 王锐. 2018年第二季度全国食物中毒事件流行特征分析[J]. 疾病监测, 2019, 34(7): 640-644. DOI: 10.3784/j.issn.1003-9961.2019.07.014
Xiaomin Wu, Jinghuan Ren, Xiaoye Wang, Zhe Wang, Rui Wang. Epidemiological characteristics of food poisoning event in China, 2018[J]. Disease Surveillance, 2019, 34(7): 640-644. DOI: 10.3784/j.issn.1003-9961.2019.07.014
Citation: Xiaomin Wu, Jinghuan Ren, Xiaoye Wang, Zhe Wang, Rui Wang. Epidemiological characteristics of food poisoning event in China, 2018[J]. Disease Surveillance, 2019, 34(7): 640-644. DOI: 10.3784/j.issn.1003-9961.2019.07.014

2018年第二季度全国食物中毒事件流行特征分析

Epidemiological characteristics of food poisoning event in China, 2018

  • 摘要:
    目的通过对2018年第二季度全国(不含香港、澳门、台湾)食物中毒事件发生情况的分析,探讨其发生的规律及特点,以便进一步做好预防工作。
    方法对2018年第二季度通过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年第二季度,全国18个省份共报告食物中毒事件80起,中毒2 058例,死亡33例,其中Ⅳ级及以上的食物中毒事件44起,中毒1 661例,死亡33例。 山东省、云南省、四川省、广东省和广西壮族自治区报告事件数居前5位。 细菌性食物中毒事件居报告首位,事件数和中毒人数分别占事件总数和中毒总人数的65.91%和68.08%;植物性食物中毒报告的死亡人数最多,占死亡总人数的45.45%。 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40.00%和72.73%,发生在集体食堂的食物中毒人数占中毒总人数的53.98%。
    结论建议加强对集体食堂和饮食服务单位的监督指导,指导其采取正确的烹饪、加工和储存方法,减少细菌性食物中毒事件的发生。 同时,针对家庭,以真菌性、植物性和细菌性食物中毒事件为主,应通过网络、媒体、社区宣传等多种形式对公众开展健康教育,掌握常见有毒植物和毒蕈的识别方法和自救措施,提高自我保护能力。

     

    Abstract:
    ObjectiveTo analysis epidemiological characteristics of food poisoning events in China during the second quarter (April-June) in 2018 (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 food poisoning in China during this period collected from National Report Management Information System of Public Health Emergency.
    ResultsA total of 80 food poisoning events were reported in 18 provinces during this period, involving 2 058 cases and 33 deaths. Among them, 44 food poisoning events were grade Ⅳ or above, involving 1 661 cases and 33 deaths. The first 5 provinces reporting high incidences of food poisoning events were Shandong, Yunnan, Sichuan, Guangdong and Guangxi. The most frequent type of event reported was bacterial food poisoning (65.91%), and the involved cases accounted for 68.08% of the total. Plant/Herbal toxins caused highest death number of food poisoning, accounting for 45.45% of the total. The food poisoning events and related deaths occurred in families accounted for 40.00% and 72.73% of the total, respectively. The food poisoning cases occurred after eating in canteen accounted for 53.98% of the total.
    ConclusionIt is suggested to strengthen the supervision in canteens and food service to ensure food hygiene in cooking, processing and storage in order to reduce the incidence of bacterial food poisoning events. It is necessary to conduct health education in public about prevention and self-treatment of plant, fungal and bacterial food poisoning which often occur in families and identification of poisonous plants or mushrooms through different channels, including internet, media and community promotion.

     

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