Collective food poisoning characteristics and prevention measures in Shanghai in 2005-2014
- VernacularTitle:2005-2014年上海市集体性食物中毒特点与防控措施分析
- Author:
Lei-Jun ZHENG
1
;
Cong-Qian QIU
Author Information
1. 上海市食品药品监督管理局执法总队
- Keywords:
food poisoning;
prevention measures;
effect
- From:
Shanghai Journal of Preventive Medicine
2017;29(6):453-456
- CountryChina
- Language:Chinese
-
Abstract:
Objective To analyze the characteristics of nearly 10 years of collective food poisoning occurring in Shanghai,and evaluate strategies and measures for effective prevention and control of food poisoning in Shanghai.Methods By collecting data on collective poisoning from 2005 to 2014 in Shanghai was made research and analysis on all food poisoning events,classification effect evaluation for the prevention and control measures.Results In the past 10 years,there was a total of 146 cases of food poisoning in Shanghai,with 3 810 poisoned persons.And 76.7% of food poisoning occurred in May-October;86.3% of the food poisoning were caused by catering units;bacterial food poisoning caused by vibrio parahemolyticus accounted for 71.4%;Cross contamination of raw and cooked,personnel pollution and improper storage of cooked food was the major cause of the poisoning.Good achievement has been achieved in sticking to prevention first,risk management,process control,and social work for prevention and control of food poisoning.Conclusion By adopting specific measures for prevention and control of food poisoning,through nearly 10 years of effective curbing food poisoning accident,collective food poisoning has shown a downward trend year by year.
