食物中毒及其预防.pptxVIP

教学安排主要内容病原发生原因流行病学特点发病机制临床表现诊断与预防细菌性食物中毒　沙门菌　副溶血弧菌　葡萄球菌　肉毒梭菌食物中毒的概述我国食品安全现状食源性疾病食物中毒的概念　发生原因　流行病学特点　分类　发病机理　调查与处理　化学性食物中毒　亚硝酸盐、农药有毒动植物食物中毒　鱼类、贝类、毒蕈真菌及其毒素食物中毒　镰刀菌、节菱孢霉Food poisioningFood-borne illness： 食源性疾病通过摄食进入人体内的各种致病因子引起的、通常具有感染性质或中毒性质的一类疾病。　 disease acquired from eating or drinking contaminated food or water. This term can include any type of illness that you can get from eating food that is contaminated. It can include illness from bacteria, viruses, parasites, chemicals, allergies or naturally occurring poisons such as some mushrooms. Two major categories: INTOXICATIONS and INFECTIONS