标题：2012年全国食物中毒事件特征分析及对策探讨

      作者：康 健，丁德平，李新宇，孟忠吉，陈 悦
    (湖北医药学院附属太和医院感染科，湖北 十堰 442000)

      卷次： 2014年25卷3期

      【摘要】 目的 了解 2012年全国食物中毒的特征并提出预防对策。方法 本研究依据中华人民共和国
国家卫生和计划生育委员会公开发布的食物中毒情况通报，对 2012年我国发生的食物中毒事件进行数据分
析。结果 全年有毒动植物及毒蘑菇引起的食物中毒事件的报告起数和死亡人数最多，分别占总数的41.4%和
67.8%；微生物性食物中毒事件中毒人数最多，占总数的56.1%。5~10月食物中毒事件报告起数、中毒人数和死
亡人数分别占全年总数的 70.1%、61.4%和 79.4%。发生在集体食堂的食物中毒事件中毒人数最多，占总数的
46.3%。结论 微生物性食物中毒是导致中毒人数最多的首要原因，5~10月是食物中毒的高发期，应在夏秋季对集
体供餐单位加强预防生熟交叉污染的培训和监督，普及食物中毒预警知识和提高应急处置能力非常必要。

      【关键词】 食物中毒；特征；对策

      【中图分类号】 R155.3 【文献标识码】 D 【文章编号】 1003—6350（2014）03—0452—02


Analysis on the characteristics of food poisoning and countermeasures in China in 2012.
KANG Jian, DING
De-ping, LI Xin-yu, MENG Zhong-ji, CHEN Yue. Department of Infectious Diseases, Taihe Hospital Affiliated to Hubei
University of Medicine, Shiyan 442000, Hubei, CHINA

【Abstract】 Objective To investigate the characteristics of food poisoning in China in 2012 and to analyze
the preventive countermeasures. Methods The food poisoning data in 2012 from National Health and Family Plan-
ning Commission of the People's Republic of China was analyzed to investigate the characteristics of food poisoning.
Results The cases of food poisoning caused by toxic plants, animals and mushroom accounted for 41.4% in total cas-
es of food poisoning, and the death toll accounted for 67.8%. Microbial food poisoning had the highest incidence, ac-
counted for 56.1%. From May to October, the cases of food poisoning, the number of patients and death toll accounted
for 70.1%, 61.4% and 79.4% in total cases of food poisoning, respectively. Food poisoning was found to mostly occur
in collective canteens, accounting for 46.3% of the total. Conclusion Microbial food poisoning is the main cause for
food poisoning, and the food poisoning mainly happens from May to October. More supervision on catering industry
should be strengthened to prevent contamination in summer and autumn. It is essential to popularize knowledge of
food poisoning and improve the ability of emergency disposal.

      【Key words】 Food poisoning; Characteristics; Countermeasures