2016~2018年江苏省学校食物中毒事件流行病学特征分析

Analysis epidemiological characteristics of school foodborne disease outbreaks in Jiangsu province from 2016 to 2018

中文关键词:  学校  食物中毒  流行病学特征分析

英文关键词:school  foodborne disease  analysis of epidemiological characteristics

中文摘要:

      目的 分析2016~2018年江苏省学校食物中毒事件流行病学特征, 提出相关建议。方法 收集2016~2018年江苏省学校食物中毒事件监测数据, 采用EXCEL软件对数据进行流行病学分析。 结果 2016~2018年江苏省学校食物中毒事件共发生27起, 发病936人。学校食物中毒发病高峰在9月, 其次是5月。致病菌及其毒素为主要致病因素, 其中以副溶血性弧菌、沙门氏菌和金黄色葡萄球菌为主要致病菌。结论 学校应列为食品安全监管的重点关注对象, 加强基础建设、监管力度和学生食品安全意识宣教。以良好生产工艺(good manufacturing practices, GMP)和危险分析关键控制环节(hazard analysis critical control point, HACCP)为原则管理学校配餐单位。

英文摘要:

      Objective To analyze the epidemiological characteristics of school foodborne disease outbreaks in Jiangsu Province from 2016 to 2018, and provide regulatory recommendations. Methods The monitoring data of school food poisoning incidents in Jiangsu province from 2016 to 2018 were collected and analyzed epidemiologically by EXCEL software. Results From 2016 to 2018 there were 27 school foodborne disease outbreaks, the number of patients were 936. The peak of school foodborne disease was in September, followed by May; Pathogens and their toxins were the main pathogenic factors; The main pathogenic factors were Vibrio parahaemolyticus, Salmonella and Staphylococcus aureus. Conclusion Schools should be the focus of food safety supervision, strengthen infrastructure construction, supervision and students’ food safety awareness education. Good manufacturing practices (GMP) and hazard analysis critical control point (HACCP) are the principles of managing school catering units.