2003年～2015年金黄色葡萄球菌食物中毒事件特征分析

摘要

The aim of this paper was to study the epidemiological characteristics of Staphyloccocus aureus food poisoning events in China during 2003-2015.The data about Staphyloccocus aureus food poisoning during 2003 to 2015 was collected from CNKI and analyzed by the Microsoft Excel 2010 using the descriptive statistics.The results were showed as follows:a total of 86 Staphyloccocus aureus food poisoning events were reported in China from 2003 to 2015,resulting in 2 431 cases and 0 deaths.The sea was most easily caused food poisoning events, followed by sec.The epidemical season of food poisoning incidents was summer and autumn.However,the most poisoning people was in spring,follow by summer and autumn.The most common causes of food poisoning were meat. The most events was caused in canteens. In order to prevent food contamination or deterioration, we should carry out key places,people focus on monitoring and guide the reasonable processing or preserve food.%为了解2003年~2015年金黄色葡萄球菌引起的食物中毒事件发生规律,对中国知网收录的2003年~2015年金黄色葡萄球菌食物中毒暴发资料进行统计与分析.结果为共收集到发生在2003年~2015年间的金黄色葡萄球菌食物中毒事件86起,累计发病2431人,死亡0人.肠毒素A(enterotoxin,sea)所引起的食物中毒事件最多,其次为肠毒素C(enterotoxin C,sec).金黄色葡萄球菌所引起的食物中毒事件大多发生在夏、秋两季,然而食物中毒人数以春季最多,其次为夏季和秋季,冬季中毒人数最少.发生在集体食堂的食物中毒事件最多.肉及其制品引起的食物中毒事件数最多.因此,应针对重点人群、重点场所开展主动监测,指导合理加工或保藏食物,防止食物交叉污染或腐败变质,从而防止食物中毒事件的发生.