广东省集体食堂食物中毒发生规律及防控对策研究

目的探索集体食堂食物中毒防控对策。方法分析历年集体食堂食物中毒发生的规律与特点,针对性采取相应干预措施。结果食物中毒地点以企业为主,时间多发于5-10月,中毒食品以果蔬植物类和肉蛋类为主,其中肉蛋类以微生物性食物中毒为主,果蔬植物类以有毒动植物和农药残留中毒为主;微生物污染是引起集体食堂食物中毒的首要致病因素,其次是农药和有毒动植物;原料污染、生熟交叉污染和加工不当是食物中毒发生的主要原因。结论以推行食品卫生监督量化分级管理为契机,改变监管模式,促进集体食堂的设施建设和规范化管理;加强食物中毒防控知识宣传,开展食物中毒等食品安全预警,提高从业者食品安全意识;加强配送餐单位监管;在重点时期提前介入重点单位,采取干预措施等,是防控集体食堂食物中毒的有效对策。

Research on Rules and Strategies of Prevention and Control for Food Poisoning in Mess Halls of Guangdong Province

Objective To probe into the strategies of prevention and control for food poisoning in mess halls.Method The rules and characteristics of food poisoning in mess halls were analyzed,and the relevant measures were adopted.Results The places in which food poisoning happened were mainly in enterprises,and the time of the food poisoning were usually from May to October.Most of foods with food poisoning history were garden stuff including poisonous plants and pesticide contamination,meat and eggs with microorganism contamination.Microorganism contamination was the chief pathogenic factor for food poisoning in mess halls,and the second factors were pesticide contamination and poisonous animals and plants.Material contamination,cross contamination between raw meat and cooked one,inappropriate processing were the main reasons for food poisoning.Conclusion Take pushing on quantified and classified management of food hygiene as the turning point,to change the supervisory model and promote facilities construction and standardized management of mess halls.Strengthen propaganda of prevention and control for food poisoning,carry out food safety alarm for food poisoning,and improve food safety awareness of processor;strengthen the supervision of food dispatching companies.It is an effective strategy to prevent and control food poisoning in mess halls to take proactive preventative measures to focal point companies in focal time.