Title: Analysis on reported food poisoning events in Guangxi in 2004~2011
Abstract: Objective To analyze the reported food poisoning events in Guangxi from 2004 to 2011,so as to provide evidences for the prevention and control of food poisoning. Methods Descriptive statistics were used to analyze the food poisoning incidents in public health emergency events surveillance system in 2004~2011. Results There were 306 food poisoning incidents were reported included 7 423 poisoning cases,106 deaths with a fatality rate of 1.43%. The incidence rate was 1.96 per 100 000 persons and an average of 24.26 persons were involved in a poisoning event. The reported events peaked during June and September,while most deaths were reported in May and September. The classification of pathogenic factors included 112 events caused by microbiology, 98 events caused by vegetable and animal, 54 unknown events, and 42 events caused by chemicals. Most cases occurred in families and collective canteens. The deaths were due to poisonous mushrooms, fermented rice, homemade wine. Conclusions The highest numbers of food poisoning events were caused by micro- organism in reported food poisoning incidents in Guangxi. The action of prevention and control of food poisoning must be focused on the rural families and collective canteens. Strengthening food health education and foodborne diseases surveillance is the effective and important measures for prevention and control of poisoning incidents.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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