ĐẶC ĐIỂM DỊCH TỄ HỌC CÁC VỤ NGỘ ĐỘC THỰC PHẨM TẠI TỈNH SÓC TRĂNG GIAI ĐOẠN 2009 - 2021

Abstract

Backgrounds: Food safety is currently a hot and hot issue. The occurrence of food poisoning will harm consumers' health and affect social security. Objectives: Describe epidemiological characteristics of food poisoning cases in the province in the period of 2009-2021. Materials and methods: Cross-sectional and retrospective description of food poisoning cases in the province. province in the period of 2009-2021. Results: In the period of 2009-2021, there were 11 cases, with 140 cases and 2 deaths due to natural toxins (average 0.85 cases per year, 10.77 people infected), 0.15 deaths). The number of cases with more than 30 people infected accounts for a very low rate of 18.18%. The most common cause of food poisoning is unknown with 54.54%, followed by natural toxins (due to eating sea urchin) 27.27% and the lowest is caused by microorganisms 18.18 %. Cases occurred in family kitchens at 63.63%, accounting for the highest proportion, followed by school kitchens with 18.18% and the lowest in restaurants and street food businesses with a billion rate 9.09%. Conclusions: Food poisoning cases occur mostly at family meals and at school cafeterias. The main cause is not finding the cause and most of the deaths are due to natural toxins (due to eating sea urchin).