2014—2023年全国已报道的学校食物中毒事件分析-东南大学学报医学版

2014—2023年全国已报道的学校食物中毒事件分析

单位：东南大学公共卫生学院, 江苏南京 210009

分类号：R155.32; R195

出版年·卷·期（页码）：2024·43·第五期（742-749）

摘要：

目的: 分析2014—2023年间全国学校食物中毒的流行特征,为制定防控策略提供依据。方法: 检索知网和万方数据库中2014—2023年全国学校食物中毒事件报道,提取相关数据后进行描述性研究。结果: 研究期间全国共报道109起学校食物中毒事件,涉及5 548人。总体来看,事件发生起数和中毒人数均呈下降趋势。时间分布显示,2014至2016年中毒发生起数最多,均占总数的15.60%。6月份(26起,23.85%)和第二季度(52起,47.71%)是发生事件最多的时间段;按空间分布,江苏省(14起,12.84%)和华东地区(39起,35.78%)的中毒事件最多;人群分析表明,中学生(43起,39.45%)是高发群体,城市学校的事件数量最多(25起,71.56%);致病原因分析结果显示,微生物性食物中毒占比最高(97起,88.88%),其中又以蜡样芽孢杆菌感染为主(21起,21.65%)。学校食堂(70起,64.22%)和存储不当(30起,27.52%)是学校中毒事件的主要原因。结论: 尽管研究期间学校食物中毒事件有所减少,但仍须加强食物安全管理,特别是在高发月份和地区。应重点关注微生物污染和食物存储管理,改善学校食堂卫生条件,提高食物安全意识和管理水平,以减少学校食物中毒事件的发生。

Objective: To analyze the epidemiological characteristics of school food poisoning incidents nationwide from 2014 to 2023, providing a basis for formulating prevention and control strategies. Methods: Data were retrieved from CNKI and Wanfang databases for reports on school food poisoning incidents from 2014 to 2023, followed by descriptive analysis of the extracted data. Results: During the research period, a total of 109 school food poisoning incidents were reported nationwide, involving 5 548 individuals. Overall, both the number of incidents and the number of people affected showed a declining trend. The time distribution indicates that the highest number of poisoning incidents occurred at 2014 and 2016, each accounting for 15.60% of the total. June(26 incidents, 23.85%) and the second quarter(52 incidents, 47.71%) were the periods with the most incidents. In terms of spatial distribution, Jiangsu Province(14 incidents, 12.84%) and the East China region(39 incidents, 35.78%) had the highest number of poisoning incidents. Population analysis showed that middle school students(43 incidents, 39.45%) were the most affected group, with urban schools reporting the most incidents(25 incidents, 71.56%). Analysis of the causes of poisoning revealed that microbial food poisoning was the most common(97 incidents, 88.88%), with Bacillus cereus being the primary pathogen(21 incidents, 21.65%). School canteens(70 incidents, 64.22%) and improper storage(30 incidents, 27.52%) were the main causes of school poisoning incidents. Conclusion: Despite a decrease in school food poisoning incidents during the period, there is a need to strengthen food safety management, especially during peak months and in high-risk regions. Emphasis should be placed on addressing microbiological contamination and improving food storage practices in school cafeterias, while enhancing food safety awareness and management to mitigate the occurrence of school food poisoning incidents.

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