摘要
为了解2009—2015年我国食物中毒发生的流行病学特征,我们对卫生部突发公共卫生事件网络直报系统公布的2009—2015年食物中毒暴发资料进行统计与分析。结果为2009—2015年,收到食物中毒暴发事件共1 335起,累计发病50 541人,死亡988人。微生物引起的食物中毒暴发事件数和患者数最多,有毒动植物引起的死亡人数最多。食物中毒暴发事件大多集中在夏、秋两季。发生在家庭中的食物中毒事件报告起数及死亡人数最多,发生在集体食堂的食物中毒事件中毒人数最多。因此,在生活中,我们应选择合适的方式保藏食物,防止食物污染或腐败变质。
The aim of this study was to investigate the epidemiological characteristics of food poisoning events in China during 2009-2015. The data about food poisoning during 2009-2015 was collected from National Management Information System of Public Health Emergencies and analyzed with descriptive statistics. A total of 1 335 food poisoning events were reported in China from 2009 to 2015, resulting in 50 541 cases and 988 deaths. The most common causes of food poisoning were microbiology. The toxic animal or plant foods caused the most deaths. The epidemical season of food poisoning incidents was summer and autumn. The most events or the most deaths were caused in home. In order to prevent food contamination or deterioration, the proper way should be chose to preserve food.
出处
《食品工业》
北大核心
2017年第6期205-207,共3页
The Food Industry
基金
河南省高等学校重点科研项目计划(16A550004)
许昌市科技发展计划项目
