目的：探討台灣2004-2013年食物中毒住院的流行病學特徵，及使用病例交叉研究分析台灣2010-2013年間大氣溫度與食物中毒住院的關係。
材料與方法：本研究兩部分均利用我國全民健康保險資料之「住院檔」為研究材料。第一部分擷取2004-2013年有食物中毒相關診斷碼之個案，包括沙門桿菌感染（ICD-9：003.xx）與其他食物中毒（ICD-9：005.xx）。首先計算性別與年齡標準化後之食物中毒的整體和分層變量別（年齡、區域、季節與月份）住院率。本研究利用WHO 2000年標準人口進行標準化的計算，之後，再擬合包含分層變量的多元卜瓦松迴歸模型，以分析與食物中毒住院率相關的因素;第二部分為一病例交叉研究設計，擷取2010年2月1日至2013年12月31日有食物中毒相關代碼之病例組個案，及使用2010-2014年中央氣象局全國主要的24個綜合氣象測站監測資料內容。食物中毒住院前3天為病例區間（case period）本研究計算該區間之平均日均溫與最高溫；對照區間（control）則有3個，其中2個分別為食物中毒住院日前（稱為前對照區間）與後（稱為後對照區間）第30天開始起算的3天；另一對照區間則是從前述2個對照區間中隨機擇一（稱為隨機對照區間）。本研究首先描述病例區間與對照區間各種氣象參數之數值，再以配對樣本t-test檢定各氣象參數平均值差異之顯著性。最後使用條件式羅吉斯迴歸，控制相對濕度，計算病例區間與對照區間的平均溫度與最高溫度（每增加1, 5, 10°C）對食物中毒住院勝算的影響。並繪製平均溫度與最高溫度區分為10分位數與食物中毒住院的勝算關係。
結果：第一部分經過性別與年齡標準化後，2004-2013年間食物中毒住院的年度趨勢沒有顯著的線性趨勢。此外，男性、敏感族群（嬰幼兒、孩童與老人）與夏季食物中毒住院比率較高。相較於東部，中部、南部與北部食物中毒住院率分別顯著增加了40%、40%與22%；第二部分2010-2013年共納入22,328名食物中毒住院個案。病例暴露期之平均溫度平均值高於隨機對照暴露期之平均值，並達統計上顯著意義。經控制相對濕度後，相較於隨機指標事件期間，指標事件期間的平均溫度與最高溫度每升高1°C食物中毒住院的勝算分別顯著增加6.4%與4.7%。而指標事件期間之平均溫度與最高溫度與性別、年齡及區域均無顯著交互作用。指標事件期間之平均溫度落於8.00°C-31.82°C與食物中毒住院勝算呈線性相關，顯示出影響食物中毒住院風險的溫度範圍頗大。
結論：台灣的食物中毒住院率有明顯的人口和地理差異。而大氣溫度的升高明顯與食物中毒住院的風險增加有關，當平均溫度≥21.48°C時，溫度的影響變得更為明顯。因此，在高溫的天氣中應著重相關的食物保存與處理衛生問題。

SUMMARY
The aim of this study was to explore the epidemiological characteristics of food poisoning in Taiwan from 2004 to 2013; and to analyze, using the case-crossover design, the association of ambient temperature with hospitalization of food poisoning from 2010 to 2013.Both parts of the study used the National Health Insurance inpatient claim data. Cases of food poisoning were retrieved from the claims, including the Salmonella infection (ICD-9 code: 003) and other food poisoning (bacteria) (ICD-9 code: 005). The first part calculated the overall and stratified (according to year, age, region, season and month) hospitalization rate of food poisoning. The second part used Conditional logistic regression to calculate the odds ratio of food poisoning in relation to ambient temperature. After sex and age standardization, the annual trend of food poisoning hospitalization in the 2004 to 2013 showed a somewhat fluctuating.. II also showed that males, certain vulnerable groups (e.g., infants, children and the elderly), people from the Central or Southern region, and summer season had higher hospitalization rates of food poisoning. After controlling the relative humidity, there was statistically significant association of poisoning admission with mean and max 3-day temperature, respectively. Compared to the control period (randomly selected), an increase of mean temperature by 1°C was significantly associated with increased odds ratio of hospitalization for food poising by 6.4%. The corresponding figures for max temperature was 4.7%. When the mean temperature is ≥21.48°C, the influence of temperature becomes more obvious.

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