ANALYSIS OF EPIDEMIOLOGY CHARACTERISTICS OF FOOD POISONING FROM 1992 TO 1999 IN NEIJIANG

[Objective]To grasp the epidemiology characteristics of food poisoning and its epidemic reasons,so as to provide basis for carrying pertinently preventive countermeasures.[Methods]Report forms and investigation reports of special topic of food poisoning in all the areas of Neijiang from 1992 to 1999 were statistical analyzed.[Results]Twenty food poisoning events concurrent during 1992 to 1999,467 people were poisoned as well as 7 people died. Patients mainly died from chemical food poisoning. The high risk months were from May to September.[Conclusion]The main poisoning way is chemical food poisoning,followed by bacterial food poisoning. The important measures of controlling and preventing food poisoning are to improve and prevent food contamination and degeneration,strengthen the propaganda of food hygiene knowledge,enhance food hygienic knowledge propaganda,elevate the overall level of knowledge about food hygiene for residents,enhance the reports about food poisoning,carry out the quantized and hierarchical management for canteens in school or else and restaurants.