Analysis of the Collective Food Poisoning Events in Shanghai from 1990 to 2000

Objective To study the distribution,causes and tendency of the collective food poisoning events(the sufferers of each event≥10)in Shanghai from 1990 to 2000,and to lay the foundation of prevention for the collective food poisoning Methods Statistics and epidemiology methods were used to analyze the data of the collective food poisoning events reported by the departments of hygiene supervision of the districts and counties in Shanghai. Results The incidence rates of the collective food poisoning events in Shanghai from 1990 to 2000 were kept in a low level.There were only 356 events and 13925 total sufferers during that period,and about 32.3 events and 1265.9 sufferers per year in average.Of all the events,68.8%were caused by microbiologic pathogens and 23.9% were caused by chemical factors, while only 7.3% were caused by other factors.Of all the bacterial food poisoning evevts,the 63.7% events were caused by the vibrio parahaemolyticus,which was the first common pathogen.Of all the chemical food poisoning events,84.7% events were caused by the vegetables contaminated by pesticide organophosphorus,which was the first chemical cause.In recent years meat products with Clenbntrol Hydrochloride residue have become another main cause in chemical food poisoning. Conclusion Surveillance on food hygiene should be enhanced,and the method of food safety risk analysis should be applied.The management measures of HACCP(the hazard analysis of control points)system should also be generalized in food industries.