影响安全食用“云南过桥米线”相关因素的调查分析  

Research and Analysis on Related Factors Affecting the Safety of "Yunnan Cross Bridge Rice Noodle"

作　　者：胡捷[1] 李珺[1] 熊光练[2] 陈建伟 

机构地区：[1]华中科技大学同济医学院公共卫生学院,湖北武汉430030 [2]华中科技大学同济医学院公共卫生学院流行病与卫生统计学系,湖北武汉430030 [3]国家环境保护部环境医学研究所(武汉),湖北武汉430030

出　　处：《中国社会医学杂志》2010年第4期221-223,共3页Chinese Journal of Social Medicine

摘　　要：目的探求影响安全食用"云南过桥米线"的相关因素。方法采用整群抽样方法,对650名来自昆明市5所高校学生和部分公共场所市民进行问卷调查,分别将各因素对操作科学性的影响进行单因素χ2检验相关性分析和多因素Logistic逐步回归分析。结果操作科学的比例为30.3%。影响安全食用的因素依次为食用频率、性别和职业。结论卫生行政部门和餐馆应共同采取行动,保障"过桥米线"的品质,提高顾客科学操作的意识,全力保证"过桥米线"制作和食用过程的安全。Objectives To investigate the related factors affecting the safety of 'Yunnan Cross Bridge Rice Noodle'. Methods 650 samples from 5 colleges and some other public places were collected by cluster sample and were investigated using self-designed questionnaire in Kunming. Monovariant and multivariate logistic regression analysis were applied to analyze the influencing factors of scientific operating.Results The rate of scientific operating was 30.3%. Influencing factors of the safety were eating frequency,gender and occupation in turn.Conclusions In order to ensure the safety in producing and eating 'Yunnan Cross Bridge Rice Noodle',health administrative departments and restaurants should work together to ensure the quality and strengthen customers' awareness of scientific operating.

关 键 词：云南过桥米线 安全食用 科学操作 影响因素 

分 类 号：F203[经济管理—国民经济] R155.5[医药卫生—营养与食品卫生学]