摘要
目的了解城镇餐饮业各类餐具不同消毒方法的消毒效果,为提高餐具消毒卫生质量提供科学依据。方法对餐饮业单位餐具消毒卫生设施及消毒状况进行调查,随机抽取不同消毒方法后的各类餐具样品,采用大肠菌群快速纸片法检验结果判定消毒效果。结果各类餐饮业单位餐具消毒合格率以中型以上餐厅最高(61.6%),饮食摊点最低(25.2%);各类餐具消毒合格率以菜盘和酒杯最高,分别为52.9%和51.0%;而筷子和汤匙最低,为39.7%和41.9%;消毒方法合格率以煮沸和电子消毒柜为最高,为91.8%和62.7%,而化学和开水烫方法最低,仅为46.5%和37.1%。结论在城镇地区要加强对小型餐饮业和饮食摊点的餐具消毒管理,餐饮业单位应健全消毒保洁设施;在餐具消毒方法中应提倡煮沸和电子消毒柜的消毒方法为主,对于提高餐具卫生质量,阻断肠道传染病传播有着重要意义。
OBJECTIVE To search for scientific data regarding the effectiveness of different measures in the tableware cleaning process for the food service system of our suburban areas. METHODS Random sampling of the tableware after the cleaning process was utilized. The number of enterococus coli on each sample was taken into account as the factor of cleanliness which was determined by instant microbiological test strip analysis. RESULTS Arecategorized as follows： 1.Size of the restaurants： There were 61.6% of the medium to large sized restaurants that had met the public health qualifications in this aspect.In ontrast, only 25.2% of the small restaurants and street food vendors hadcached the requirements.2.Types of tableware with passing scores ： Dishes and wine glasses 52.9% and 51.0% ; Chopsticks： 39.7%, Spoons： 41.9%. 3.Measures used to sanitize the tableware have been validated with the following methods： Boiling water： 91.8%, Electric dish washer： 62.7%, Chemical cleaning 46.5%, Hot water rinse 37.1%. CONCLUSION For human heahh protection by limiting epidemics of gastric-intestinal contagious diseases, it is imperative to have effective measures in the cleaning process of tableware among small restaurants and street food vendors in suburban areas.This survey has indicated that the most effevtive measures in the tableware cleaning process are using boiling water and electric dish washers.
出处
《中国初级卫生保健》
2007年第6期66-68,共3页
Chinese Primary Health Care
关键词
饮食业
监测
餐具消毒
food service system, analysis, tableware cleaning
