2000年～2003年广西细菌性食物中毒流行病学分析

为掌握广西细菌性食物中毒流行病学特点及其流行原因,为采取针对性防治对策提供科学依据,对2000年～2003年广西各地食物中毒报表与专题调查报告进行统计分析。2000年～2003年发生细菌性食物中毒105起,进食17915人,中毒3557人,中毒发病率19.85%,死亡34人,分别占同期广西各类食物中毒起数的22.83%,中毒人数的38.29%和死亡人数的27.64%;4～10月份是中毒高发月份;66.71%的中毒和100.00%的死亡人数集中在西北部的河池、百色以及中心城市南宁、柳州、桂林市;中毒原因主要是农村家庭聚餐、饮食服务单位、集体食堂制作的食物因原料(重点为肉类、谷类及制品)污染或加工不当、生熟交叉污染等所致;病原体构成第一位是沙门菌,其它依次为蜡样芽胞杆菌、金黄色葡萄球菌、变形杆菌、副溶血弧菌、椰毒假单胞菌、致病性大肠杆菌等;而进食人数发病率最高的是椰毒假单胞菌(98.61%),其次是沙门菌(38.58%)、金黄色葡萄球菌肠毒素(34.48%),最低的是由蜡样芽胞杆菌引起的食物中毒为10.65%;死亡病例全部系椰毒假单胞菌所产生的毒素污染酵米面所致。细菌性食物中毒是广西食物中毒的重要组成部分;不同食源性致病菌(毒素)引起的进食人员中毒发病率差异有显著性(P<0.01);广西西北部农村、饮食业和学校集体食堂等是细菌性食物中毒防制

Epidemiological analysis of bacterial food poisoning in Guangxi , during 2000 ～ 2003

To understand the epidemiological characteristics and causes of bacterial food poisoning in Guangxi for reference to the prevention of bacterial food poisoning,the causes and investigation reports of food poisoning occurring around Guangxi from 2000 to 2003 were analyzed. 105 bacterial food poisoning outbreaks were reported, in which ~17?915 people ate the food, ~3?557 got poisoned (the attack rate being 19.85%) and 34 died. The numbers of outbreaks, cases and deaths of bacterial food poisoning accounted for 22.83%,38.29% and 27.64% respectively of those of overall food poisoning in the same period. The peak months were from April to October. 66.71% of the poisoned and 100% death of food poisoning occurred in Hechi and Baise in the northwest of Guangxi, as well as Nanning, Liuzhou and Guilin. The food poisoning occurred primarily from the contamination and mishandling of raw foods (mainly meat, corn and their products) and cross-contamination between raw and cooked foods at rural family dinner parties, catering units and public cafeterias. The most common pathogen causing food poisoning was Salmonella, followed by Bacillus cereous, Staphylococcus aureus, Proteus, Vibrio parahemolyticus, Pseudomonas cocovenenans subsp. farino fermentans and Enteropathogenic E.coli. The highest attack rate in people who ate the contaminated food was caused by Pseudomonas cocovenenans subsp. farino fermentans(98.61%), followed by Salmonella(38.58%), Staphylococcus aureus enterotoxin (34.48%), Bacillus cereous(10.65%). All the deaths were caused by eating the fermentive corn flour contaminated with the toxin of Pseudomonas cocovenenans subsp. farino fermentans. Bacterial food poisoning is an important part of food poisoning in Guangxi. There is a significant difference between food borne bacteria (toxins) and attack rates in people consuming the food. Changing the improper practices of handling foods for family dinner parties in rural areas and storing foods too long by enhanced health education, implementing the quantitative and classified management for food hygienic supervision at school cafeterias and catering units, are the key programs for the prevention and control of food poisoning.=