The Epidemiological Analysis And Preventive Measure Of The Food Poisoning In Chongqing From 2001 To 2007

Background:Food poisoning is the result of eating organisms or toxins in contaminated food,and it is one kind of food borne diseases.Food poisoning not only did great harm to people's health,but also made much economic loss of society.Although there is a a good report system for food poisoning in China, but the situation of food safety is still not very good,and food poisoning happens frequently.In the last few years,food poisoning became more and more common.objective:Statistical analysis has been Perforraed on the food Poisoning data reported during 2001 to 2007 in Chongqing,to understand the epidemiological characteristics and causes of food Poisoning in Chongqing,explore the main risk factors of food poisoning,find the key controlling point,then make out some preventive measurements of food poisoning,Providing reference to the Prevention of food Poisoning in Chongqing.Methods:The data and cases of food Poisoning occurred in Chongqing from 2001 to 2007 were collected and analyzed.And Put into categories according to the time,local distribution,the Place,food type,the pathogenesis factor,the reason and so on.the computation peak with the Circular distribution method.All food Poisoning report forms and the investigation material were input the computer,Canied on the statistical analysis with Excel.SPSS11.5 version statistics Software was used to calculate the incidence, the fatality rate,constitution Ratio and x2 test.Results:In 2001～2007 year,316 cases of food poisoning occurred,871people were poisoned and 43people died.The mortality rate was 0.54%.The food poisonings occurred mainly in the second and third quarter of a year,227 cases of food poisoning occurred,5714 people were poisoned and 29 people died in the two seasons,during which the cases,the number of victims and the death accounted for 71.84%,71.25% and 67.44%;the peak months for food poisoning occurrence was from May to Ocyober.The most cases were occurred in the families,the family and the dining service unit were the primary food poisoning responsibility unit(accounted for 40.51%and 40.19%);the food poisonings were mainly caused by animal foods,which accounted for 31.65%.the main pathogenies causing of food poisoning were microoganisms food poisoning,which accounted for 48.73%of total cases.29.43%of total cases were caused by pollution. The comparison between pathogenesis factor food poisonings and reasons had a significance(P＜0.01).Conclusion:Use the third quarter as major period of time of prevention of food poision;use the family and the dining service unit as the primary food poisoning responsibility unit of prevention of food poision;use the animal.food as the mainly reason of prevention of food poision;use the microoganisrns and the chemical material food poisoning as the main pathogenies causing of prevention of food poision. Using danger analysis meothod of food-caused disease and risk analysis system of Hazard Analysis and Critical Control Point,exercise mainly administration to HACCP.