【摘要】：目的分析深圳市福田區(qū)食物中毒的流行病學特征,為制定防控策略提供科學依據(jù)。方法收集福田區(qū)2006-2014年所有報告的食物中毒事件進行統(tǒng)計分析。結(jié)果 2006-2014年深圳市福田區(qū)共報告食物中毒事件51起,中毒533人,無死亡,中毒規(guī)模平均10.45人/起。各街道辦均有食物中毒事件報告,存在明顯地區(qū)差異,福田街道辦報告事件數(shù)最多,福報街道辦報告中毒人數(shù)最多。第三季度高發(fā),共報告21起,占總起數(shù)的41.18%。以食堂和餐飲服務也報告事件數(shù)最多,占總起數(shù)的86.28%。微生物,特別是副溶血性弧菌是主要的致病因素,占總起數(shù)的50.98%。結(jié)論福田區(qū)食物中毒事件具有明顯的流行病學特征,應基于流行特征采取相應措施預防和減少食物中毒事件的發(fā)生。
[Abstract]:Objective to analyze the epidemiological characteristics of food poisoning in Futian District of Shenzhen City, and to provide scientific basis for making prevention and control strategy. Methods all reported food poisoning events in Futian District from 2006 to 2014 were collected and analyzed statistically. Results from 2006 to 2014, 51 cases of food poisoning were reported in Futian District of Shenzhen City, 533 cases of poisoning were reported, and there was no death, and the average scale of poisoning was 10.45 cases per case. The number of reported food poisoning incidents was the most in Futian District Office and the most in Fukui District Office. A total of 21 cases were reported in the third quarter, accounting for 41. 18 percent of the total. Canteens and catering services also reported the largest number of incidents, accounting for 86.28% of the total. Microorganisms, especially Vibrio parahaemolyticus, are the main pathogenic factors, accounting for 50.98% of the total. Conclusion Food poisoning events in Futian district have obvious epidemiological characteristics, and corresponding measures should be taken based on epidemic characteristics to prevent and reduce the occurrence of food poisoning events.
【作者單位】： 深圳市福田區(qū)疾病預防控制中心應急管理科;
【基金】：2014年度福田區(qū)衛(wèi)生公益性科研項目“福田區(qū)食源性疾病流行特征及經(jīng)濟負擔研究”(FTWS2014054)
【分類號】：R155.3

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本文編號：2190246