赣州市章贡区2001～2006年度餐饮业用具消毒状况监测分析  

Monitoring and analysis on the disinfecting state of catering facilities in Zhanggong district from 2001 to 2006

作　　者：单文清[1] 孟利敏[2] 何艳[1] 何乾[1] 刘经平[1] 苏德苹[3] 

机构地区：[1]江西省赣州市章贡区疾病预防控制中心,341000 [2]赣南医学院 [3]赣南师范学院

出　　处：《检验医学与临床》2008年第24期1496-1497,共2页Laboratory Medicine and Clinic

摘　　要：目的对章贡区所辖餐饮业用具进行大肠菌群检测，了解辖区内餐具消毒状况，为食品监督部门提供科学的监督管理依据。方法对不同来源的餐、饮具，依据GB14934—94《食（饮）具消毒卫生标准》进行大肠菌群检测及评定。结果2001～2006年共检测餐、饮具23301件，平均合格率为65．94％，其中合格率最高的是酒杯73．22％，合格率最低的是筷子52．92％。结论章贡区餐、饮具消毒存在严重的卫生质量问题，今后应加强管理，防止病从口入。Objective To investigate the disinfecting state of catering facilities in Zhanggong district,so as to provide scentific evidence for foods health supervision departments. Methods The coliform group from different sources of cookers was detected and evaluated according to BN14934-94 Catering Disinfection Standard. Results A total of 23 301 cookers were detected from 2001 to 2006. The average eligible rate of the cookers was 65.94% ,in which wine cups enjoyed the highest eligible rate as 73.22%, whereas the chopsticks took the lowest （52.92%）. Conclusion It is concluded that there is a serious sanitary problem with catering facilities in the managed territory. It is highly expected to reinforce the management to prevent any potential infection through public catering.

关 键 词：餐具 消毒 分析 

分 类 号：R446.5[医药卫生—诊断学]