Food poisoning can be divided into four categories: poisoning caused by microorganisms, usually caused by bacterial infection; Followed by toxic plants, such as germinated potatoes, uncooked green beans, puffer fish, poisonous mushrooms and so on. Chemical poison poisoning, common organophosphorus pesticides, rat poison, etc. ; Mycotoxin and moldy food poisoning.
The occurrence of food poisoning is related to time, and there are obvious differences in different seasons. The number of cases in each quarter from high to low is the third quarter, the second quarter, the fourth quarter and the first quarter.
The distribution of specific months began to increase month by month in February, reached the highest in September, and then decreased month by month, with the largest number of deaths in July. Due to the high temperature and humidity from July to September, it is suitable for microbial reproduction, so it is the high incidence period of bacterial food poisoning.
As far as food poisoning sites are concerned, collective canteens are the most common food poisoning sites, followed by families and catering service units. In places where the number of deaths from poisoning occurred, families were much higher than other places, accounting for 72%~87% of all deaths from food poisoning.