2005―2014年上海市集体性食物中毒特点和防控措施分析.docVIP

2005―2014年上海市集体性食物中毒特点和防控措施分析 　　摘要：目的 分析上海市近10年集体性食物中毒的发生特点，评价上海市食物中毒防控策略和措施的成效。方法 收集2005―2014年上海市集体性食物中毒资料，对所有食物中毒事件进行分析，同时对各项防控措施进行分类效果评价。结果 10年来上海市共发生集体性食物中毒146起，中毒人数3 810人，其中76.7%的食物中毒发生在5―10月份；86.3%的食物中毒由餐饮单位引起；副溶血性弧菌引起的食物中毒占?菌性食物中毒的71.4%；生熟交叉污染、加工人员污染和熟食储存不当是引起细菌性食物中毒的主要原因。坚持预防为主、风险管理、过程控制和社会共治的食物中毒防控措施取得了良好成效。结论 通过采取针对性的食物中毒防控策略和措施，上海市近10年食物中毒事故得到有效遏制，集体性食物中毒呈逐年下降趋势。 　　关键词：食物中毒；防控措施；效果 中图分类号： 文献标志码：A 　　From 2005 to 2014 in Shanghai collective food poisoning characteristics and prevention measures 　　ZHENG Lei-jun，QIU Cong-qian 　　General Enforcement Team of Shanghai Food and Drug Administration，Shanghai 200233， China 　　Abstract： Objective Analysis of the characteristics of nearly 10 years of collective food poisoning occurred in Shanghai， evaluation strategies and measures for effective prevention and control of food poisoning in Shanghai. Methods Collected from 2005 to 2014 in Shanghai collective food poisoning data， to research and analyze all food poisoning events， classification effect evaluation for the prevention and control measures. Results Shanghai in ten years a total of 146， our collective food poisoning poisoned 3 810 people， 76.7% of the food poisoning occurred in 5 - in October； 86.3% of the food poisoning caused by catering units； Deputy hemolytic vibrio cause of food poisoning accounted for 71.4% of bacterial food poisoning； Born cooked cross contamination and pollution processing personnel and cooked food storage is the main cause of bacterial food poisoning. Insist on prevention， risk management， process control， and social work of food poisoning prevention and control measures have achieved good results. Conclusion By adopting corresponding strategies and measures for the prevention and control of food poisoning， nearly 10 years of Shanghai to effectively curb food poisoning accident， the collective food poisoning downward trend year by year. 　　Keywords： food poisoning； prevention measures； effect 　　食物中毒防控是食品安全监管工作的重中之重。近10年来，上海市食品药品