[Analysis and spatial description to correlative factors on food hygiene appeal and food poison in restaurants of city zone in Qingdao].
OBJECTIVE
To study some factors that affected food poison and appeals in restaurants which were hidden danger on the cards.


METHODS
Data on food hygiene events from 2002 to 2004 in restaurants of 14 blocks which were located in the important city zone of Qingdao were collected and studied. The spatial distribution was conducted by means of Geographic Information System (GIS). Possible factors related to food hygiene events were investigated and analysed by NCSS Data statistics software. information of every block were marked on digitalized map by ARCVIEW3.2a software in order to show the spatial distribution of food hygiene events palpably in different areas in the course of three years.


RESULTS
It was showed that air temperature, humidity, sunlight length were the important factors of food poison. Average amount of guests and floating population related to administration level of sanitation, the level of sanitation administration, geography location, business status of restaurants related to their status of food sanitation.


CONCLUSIONS
This study showed the method that analysed and studied status of food sanitation from different areas by GIS were effective, simple and palpable.
Liu
Ying
Y
School of Public Health, Beijing University, Beijing 100083, China.
Guo
Xin-biao
XB
Li
Hai-rong
HR
Yang
Lin-sheng
LS
D002681:China / Q000453:epidemiology; D002947:Cities; D003257:Consumer Product Safety / Q000592:standards; D005506:Food Contamination / Q000517:prevention & control; D005523:Food Supply / Q000706:statistics & numerical data*; D005517:Foodborne Diseases / Q000453:epidemiology* / Q000209:etiology*; D040362:Geographic Information Systems; D006358:Hot Temperature; D006801:Humans; D006920:Hygiene; D012147:Restaurants / Q000706:statistics & numerical data*