目的 通过对同一餐饮单位连续发两起食物中毒事件的调查思考,为今后预防和监管提供依据.方法 采用流行病学与现场卫生学调查,结合实验室检测结果分析.结果 根据临床表现、流行病学调查、现场卫生学调查和实验室检测结果,依据WS/T86-1996《副溶血性弧菌食物中毒诊断标准及处理原贝》,确定为副溶血性弧菌食物中毒.结论 把关餐饮单位预防性审查,做好经常性监督管理,积极开展知识宣传,提高从业人员认识,可有效预防类似事件发生.

《昆山市卫生监督体系现代化建设研究-建设篇》课题概述包括研究背景和意义、研究目标和内容、研究方法和资料来源、资料质量控制和技术路线图.本研究自2012年5月启动,调研历时7个月,对昆山市卫生监督的执法依据和职能任务进行了梳理,对昆山市卫生监督机构(市所和11家分所)的人、财、物、职能开展情况和管理相对人情况等进行普查,旨在了解昆山市卫生监督体系建设的成效,存在的问题,并提出完善昆山市卫生监督体系建设的发展思路,为全国县级卫生监督机构的发展提供参考.

概括介绍在经济、社会迅速发展和卫生服务体系健全的发展背景下,昆山市卫生监督体系建设的成就与进展.结果显示:(1)稳定的财政投入是关键.卫生监督经费投入稳步增长,2008～2012年年平均增幅为19.7％.(2)良好的发展环境是根本.快速检测及现场执法等硬件设施配置不断改善并能适应监督工作需要,加大了人员引进和人才培养力度,建立了市镇两级卫生监督体系.(3)监督职能落实是重点.11项卫生监督职能总体落实率力83.24％,监督服务和卫生保障能力提升.(4)投入不足、人员短缺和设施设备落后等根本性问题已基本解决.(5)面临医疗服务需求大、食品和公共场所等公共卫生安全监管所带来的新挑战,昆山卫生监督机构应适应地方经济、社会的发展不断谋求自身现代化建设,开展人力资源配置标准和卫生监督分所配置标准等关键技术研究.

[Objective] To understand the sanitary condition of tableware centralized disinfection enterprises in Kunshan City,regulate the production and management of tableware centralized disinfection enterprises,strengthen health supervision,and put forward the relevant suggestions and countermeasures.[Methods] According to the management requirements of the Regulations on sanitary supervision of tableware centralized disinfection enterprises,the cross-sectional study was conducted in tableware centralized disinfection enterprises in Kunshan City.[Results] The pass rate of sanitary layout requirements was 83.3%,the rate of asking for certificates of disinfection equipment was 66.7%,the rate of holding health certificate among employees was 33.3%,and the rate of establishing pre-delivery inspection was 16.7%.[Conclusion] The sanitary condition of tableware centralized disinfection enterprises in Kunshan City is common.It is necessary to set up a license system for tableware disinfection,strengthen the health knowledge training,establish the interaction of different departments,and improve the health supervision and monitoring.

Objective: To describe and analysis the current food hygiene supervision problems and put forward a number of solutions about the problems. Results: Supervision of food hygiene supervision gaps exist has been the lack of laws and regulations, daily supervision, and so there are some problems. Conclusion: Further improvement of food hygiene supervision problems is necessary.