摘要
目的了解石河子市餐(饮)具消毒状况,掌握影响餐(饮)具消毒效果的主要原因,制定提高餐(饮)具消毒质量的措施,为餐(饮)具消毒卫生监测工作提供科学依据。方法采取随机抽样的方法抽取餐饮单位的餐(饮)具样品进行大肠菌群检测,按照GB 14934—94《食(饮)具消毒卫生标准》中的大肠菌群纸片法进行检测和评价。结果 2014年、2015年共监测餐(饮)具36 355份,消毒合格数为16 386份,合格率为45.1%。2015年的餐(饮)具消毒合格率(40.8%)低于2014年(46.7%);小型餐饮单位的餐(饮)具消毒合格率(34.6%)低于大中型餐饮单位(48.6%),差异均有统计学意义(P<0.01)。结论提高餐(饮)具消毒效果,要改善餐(饮)具消毒设施、消毒方法,提高消毒管理人员素质,加强监督监测力度。
Objective To understand the disinfection status of tableware in Shihezi, master the main reasons affecting the disinfection effect, develop measures to improve the quality of disinfection of tableware, so as to provide scientific basis for the disinfection and hygiene monitoring of tableware. Methods A random sampling method was used to collect tableware samples of catering units for detection of coliforms. Detection and evaluation were performed according to the coliform paper disc method in GB 14934--94 Sanitary Standards for Food （Drinks） Disinfections. Results In 2014 and 2015, 36 355 tablewares were monitored, with 16 386 cases qualified, and with a passing rate of 45.1%. The pass rate of tableware disinfection in 2015 （40.8%） was lower than that in 2014（46.7% ） ; the pass rate of tableware disinfection in small catering units（34.6% ） was lower than that of large and medium catering units （48.6%）, and the differences were statistically significant （P 〈 0.01 ）. Conclusion To improve disinfection effect in tableware needs better disinfection facilities, disinfection methods, and it＇s also needed to promote the quality of disinfection management, and to strengthen supervision and monitoring efforts.
作者
钟敏
刘成刚
陆志刚
ZHONG Min;LIU Cheng gang;LU Zhi gang(Shihezi Municipal Center for Disease Control and Prevention of the Eighth Division, Xinjiang Production and Construction Corps, Shihezi, Xinjiang 832000, Chin)
出处
《中国卫生检验杂志》
CAS
2018年第8期1001-1002,共2页
Chinese Journal of Health Laboratory Technology
关键词
餐(饮)具
消毒效果监测
分析
Tableware
Disinfection effect monitoring
Analysis
