期刊文献+

2005—2014年上海市集体性食物中毒特点与防控措施分析 预览 被引量:8

Collective food poisoning characteristics and prevention measures in Shanghai in 2005-2014
在线阅读 下载PDF
收藏 分享 导出
摘要 目的分析上海市近10年集体性食物中毒的发生特点,评价上海市食物中毒防控策略和措施的成效。方法收集2005—2014年上海市集体性食物中毒资料,对所有食物中毒事件进行分析,同时对各项防控措施进行分类效果评价。结果 10年来上海市共发生集体性食物中毒146起,中毒人数3 810人,其中76.7%的食物中毒发生在5—10月份;86.3%的食物中毒由餐饮单位引起;副溶血性弧菌引起的食物中毒占细菌性食物中毒的71.4%;生熟交叉污染、加工人员污染和熟食储存不当是引起细菌性食物中毒的主要原因。坚持预防为主、风险管理、过程控制和社会共治的食物中毒防控措施取得了良好成效。结论通过采取针对性的食物中毒防控策略和措施,上海市近10年食物中毒事故得到有效遏制,集体性食物中毒呈逐年下降趋势。 Objective To analyze the characteristics of nearly 10 years of collective food poisoning occurrence in Shanghai,and evaluate strategies and measures for effective prevention and control of food poisoning in Shanghai. Methods By collecting data on collective poisoning from 2005 to 2014 in Shanghai was made research and analysis on all food poisoning events,classification effect evaluation for the prevention and control measures. Results In the past 10 years,there was a total of 146 cases of food poisoning in Shanghai,with 3 810 poisoned persons. And 76. 7% of food poisoning occurred in MayOctober; 86. 3% of the food poisoning were caused by catering units; bacterial food poisoning caused by vibrio parahemolyticus accounted for 71. 4%; Cross contamination of raw and cooked,personnel pollution and improper storage of cooked food was the major cause of the poisoning. Good achievement has been made in sticking to prevention first,risk management,process control,and social work for prevention and control of food poisoning. Conclusion By adopting specific measures for prevention and control of food poisoning,through nearly 10 years of effective curbing food poisoning accident,collective food poisoning has shown a downward trend year by year.
作者 郑雷军 邱从乾 ZHENG Lei-jun, QIU Cong-qian(General Enforcement Team of Shanghai Food and Drug Administration, Shanghai 200233, China)
出处 《上海预防医学》 CAS 2017年第6期453-456,共4页 Shanghai Journal of Preventive Medicine
关键词 食物中毒 防控措施 效果 food poisoning prevention measures effect
作者简介 郑雷军(1974-),男,副主任医师,学士
  • 相关文献

参考文献2

二级参考文献5

  • 1World Health Organization.Safe food handling--A training guide for managers of food service establishments[M].Geneva:World Health Organization,1989. 被引量:1
  • 2World Health Organization.Foodborne disease:a focus of health education[M].Geneva:World Health Organization,2000. 被引量:1
  • 3Deborah A Clayton.Food handlers' beliefs and self-reported practices[J].International Journal of Environmental Health Research,2002,12:25-39. 被引量:1
  • 4J E Ehiri.Evaluation of a food hygiene training course in Scotland[J].Food Control,1997,8(3):134-147. 被引量:1
  • 5Terri Jenkins McLean.Engaging Food Service Workers in Behavioral-Change Partnerships[J].Journal of Environmental Health,2004,5:15-19. 被引量:1

共引文献28

同被引文献77

引证文献8

二级引证文献5

投稿分析

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈
新型冠状病毒肺炎防控与诊疗专栏