ObjectiveTo analyze the characteristics of nearly 10 years of collective food poisoning occurrence in Shanghai, and evaluate strategies and measures for effective prevention and control of food poisoning in Shanghai.

MethodsBy collecting data on collective poisoning from 2005 to 2014 in Shanghai was made research and analysis on all food poisoning events, classification effect evaluation for the prevention and control measures.

ResultsIn the past 10 years, there was a total of 146 cases of food poisoning in Shanghai, with 3 810 poisoned persons. And 76.7% of food poisoning occurred in May-October; 86.3% of the food poisoning were caused by catering units; bacterial food poisoning caused by vibrio parahemolyticus accounted for 71.4%; Cross contamination of raw and cooked, personnel pollution and improper storage of cooked food was the major cause of the poisoning. Good achievement has been made in sticking to prevention first, risk management, process control, and social work for prevention and control of food poisoning.

ConclusionBy adopting specific measures for prevention and control of food poisoning, through nearly 10 years of effective curbing food poisoning accident, collective food poisoning has shown a downward trend year by year.