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目的探讨和分析近5年开平市发生细菌性食物中毒事故的情况及流行病学特征,为制定食物中毒防控措施提供科学依据。方法依据2006—2010年细菌性食物中毒资料及实验室检测结果进行统计分析。结果近5年开平市发生细菌性食物中毒事件19起。引起细菌性食物中毒病原菌主要是以副溶血性弧菌为主(36.8%),其次是沙门菌(31.6%),发生时间主要在第2、3季度(36.8%、57.9%);发生场所主要在乡镇餐饮单位(36.8%),其次是城区餐饮单位(31.6%)和企业食堂(21.1%),采集样品检出率是以肛拭子或粪便样本最高(73.7%),其次是可疑剩余食物(31.7%),检出率最低是呕吐物(16.7%),事件病原查明率为84.2%。结论近5年开平市细菌性食物中毒是以副溶血性弧菌和沙门菌为主要病原菌,主要因为夏季和秋季气温逐渐升高,有利于细菌繁殖,加上一些餐饮场所卫生管理不规范导致。因此,加强餐饮场所的卫生监督管理是非常必要的。
Objective To investigate and analyze the bacterial epidemic situation and epidemiological characteristics of bacterial food poisoning in Kaiping City in the recent 5 years and provide a scientific basis for the prevention and control measures of food poisoning. Methods Based on the data of bacterial food poisoning from 2006 to 2010 and the laboratory test results, statistical analysis was made. Results In the past 5 years, 19 cases of bacterial food poisoning occurred in Kaiping City. Pathogenic bacteria causing bacterial food poisoning mainly Vibrio parahaemolyticus (36.8%), followed by Salmonella (31.6%), occurred in the second and third quarter (36.8%, 57.9%); place of occurrence of the main In township catering units (36.8%), followed by urban catering units (31.6%) and corporate canteens (21.1%), the detection rate of the collected samples was the highest (73.7%) for the swabs or stool samples, followed by the suspicious leftover food (31.7%), the lowest detection rate was vomit (16.7%), and the identification rate of incident pathogens was 84.2%. Conclusion Bacterial food poisoning in Kaiping City in recent 5 years is based on Vibrio parahaemolyticus and Salmonella as the main pathogens, mainly due to the gradual increase of temperature in summer and autumn, which is conducive to the growth of bacteria and the non-standard hygiene management of some catering establishments. Therefore, to strengthen the health supervision and management of food and beverage establishments is very necessary.