惠阳区餐饮业餐具消毒效果监测结果分析  

Results in monitoring of sterilization quality of tablewares and cooking utensils in food and beverage enterprise in Huiyang District

作　　者：黄坤辉[1] 林定忠[2] 李国平[1] 

机构地区：[1]惠州市惠阳区疾病预防控制中心,广东惠州516211 [2]惠州市惠阳区人民医院,广东惠州516211

出　　处：《中国热带医学》2008年第1期170-172,共3页China Tropical Medicine

摘　　要：目的了解惠阳区餐饮业餐具消毒效果的卫生状况,为进一步制订有效的管理措施提供依据。方法在2006年对惠阳区620间餐饮业和185间集体食堂的餐具进行监测,采用大肠菌群快速检验纸片,按卫生部"餐(饮)具消毒卫生标准"规定的方法进行检测。结果共抽检餐具9050份,总合格率为81.22%,其中餐饮业餐具消毒合格率(78.09%)低于集体食堂(95.65%);大、中、小型餐饮单位餐具消毒合格率分别为:97.46%、78.26%、56.81%。热力消毒的合格率(96.20%)高于药物消毒(61.29%),3组数据统计学差异均有意义(P<0.01)。结论餐(饮)具消毒方式首推热力消毒方法,重点加强小规模餐饮单位餐具消毒的监督监测工作。Objective To understand the sterilization quality of tablewares and cooking utensils in food and beverage enterprises in Huiyang District of Huizhou City and provide sientific reference for formulating managerial measures. MethodsThe hygienic status of tablewares and cooking utensils in 620 food and beverage enterprises and 185 canteens in Huiyang District were surveyed. Results The qualification rate of 9 050 samples examined was 81.22% ; the qualification rates of sterilization of enterprises and canteens were 78.09% and 95.65%. The qualification rates of tablewares varied from 56.81% to 97.46% in various food and beverage enterprises. The qualification rates of heat sterilization and chemical sterilization were 96,20% and 61.29%, showing significant difference （ P 〈 0.05） . Conclusion Heat sterilization is recommended for use in food and beverage enterprises and canteens for sterilzation. Monitring of hygienic status of food and beverage enteriprises and canteens is necessary.

关 键 词：餐具 消毒 监测 

分 类 号：R194[医药卫生—卫生事业管理]