2004—2013年中国大陆食物中毒情况分析

目的分析全国食物中毒发生的特点和规律,为制定有效防控食物中毒的措施提供依据。方法整理2004—2013年原卫生部发布的"重大食物中毒情况的通报",对各食物中毒事件的基本情况、季节和月份分布、中毒原因和就餐场所进行统计学分析。结果 2004—2013年全国食物中毒发生数呈先下降后上升再下降的趋势,2006年后持续下降。第三季度是食物中毒的高发期,其中9月份食物中毒人数最多,7月份死亡人数最多。中毒原因中微生物性食物中毒人数最多,但死亡人数最少;化学性食物中毒人数和死亡人数呈明显下降的趋势;有毒动植物及毒蘑菇中毒为2006年后死亡人数最多的致病因素。就餐场所以集体食堂食物中毒人数最多,其中化学性食物中毒是导致学生食物中毒死亡的主要因素;家庭食物中毒的死亡人数最多。结论全国食品安全状况已有明显改善,但食物中毒形势依然严峻,尤其死亡率还较高。通过加强不同季节月份、不同就餐场所、不同人群有针对性的防控及食品安全知识的宣传教育工作,建立有效的政府监管机制,是预防和降低食物中毒事件发生的有效途径。

Analysis of the food poisoning in China from 2004 to 2013

To investigate the characteristics and rules of food poisoning in China to explore the effective prevention and control measures of food poisoning.Methods The general situation,seasonal and month distribution,pathogenic factors and locations of the food poisoning in China from 2004 to 2013 were analyzed. Results The case number and victim number of food poisoning in China were decreased in 2005, but then increased and reached a peak value in 2006, and then significantly decreased from 2006 to 2013. The third quarter in a year was the peak of food poisoning, and the largest numbers of victims and deaths of food poisoning were September and July, respectively. The most common reason for food poisoning was microbial food poisoning while seldom caused death. The chemical food poisoning was decreased significantly from 2004 to 2013. The poisonous plants and animals and poisonous mushroom poisoning had become the main reasons for food poisoning deaths after 2006. Among the locations of food poisoning, the collective canteens was the most risky, and the chemical food poisoning was the key factors for the food poisoning deaths of students. Homemade food accounted for most of the food poisoning deaths. Conclusion The food safety in China had improved significantly, but the situation of food poisoning was far from optimistic, especially the mortality rate was still high. Through strengthening the targeted prevention and control for different seasons and months, locations, different population and carrying out the publicity and education of food safety knowledge, establishing the effective government supervision mechanism were preferable measures to prevent and reduce food poisoning in the future.