夏秋季节熟食专间环节表面大肠菌群污染状况调查分析  

作　　者：彭少杰[1] 须欣[1] 徐晨[1] 武海刚 何晓燕 

机构地区：[1]上海市卫生局卫生监督所,上海200031 [2]上海市卢湾区卫生局卫生监督所,上海200023 [3]上海市松江区卫生局卫生监督所,上海200051

出　　处：《中国卫生监督杂志》2005年第3期171-173,共3页Chinese Journal of Health Inspection

摘　　要：为了解夏秋季节熟食专间环节表面大肠菌群的污染状况,随机采集5 2家熟食专间的5 4 8件环节表面样品进行大肠菌群检测,结果发现环节表面总体合格率为6 4 .2 %。其中,卖场超市、餐饮单位和集贸市场的合格率分别为78.1% ,6 4 .9%和4 5 .9% (P <0 .0 0 1) ;碗碟、刀具、手、砧板的合格率分别为87.0 % ,6 9.3% ,5 4 .2 %和4 3.1% (P <0 .0 0 1) ;专间温度≤2 5℃和>2 5℃的合格率分别为72 .7%和4 7.2 % (P <0 .0 5 )。提示要加强夏季各类熟食专间的卫生管理和操作环节的清洁消毒及监督控制工作。To survey and analysis on the coliform contamination situation in cooked-food selling places during summer and fall season in Shanghai, 548 samples were taken randomly from the cooked-food selling places in the supermarkets, catering places and food markets, and the percentage of the coliform contamination situation can be accepted is 64.2%. According to the sampling site to analyze, the percentage of the coliform contamination situation can be accepted in the supermarkets is 78.1%, catering places 64.9%, food markets 45.9%(P<0.001). According to the different kinds of the surfaces to analyze, the percentage can be accepted on the surfaces of food container is 87.0%, cutting-knife 69.3% , worker's hands 54.2%, cutting-board 43.1%(P<0.001). So it is proved that there is a need to strengthen the hygiene control and disinfection in all kinds of cooked-food selling places during the summer and fall season.

关 键 词：熟食专间 环节 大肠菌群 

分 类 号：R155.31[医药卫生—营养与食品卫生学]