上海市闵行区火锅店空气卫生质量干预效果评价  

Evaluation on Intervention Effect of Air Sanitary Quality in Hot Pot Restaurants in Minhang District of Shanghai City

作　　者：张颖[1] 屠月珍[1] 

机构地区：[1]上海市闵行区疾病预防控制中心,201101

出　　处：《职业与健康》2010年第5期556-558,共3页Occupation and Health

摘　　要：目的了解不同规模火锅店室内空气质量,为有关部门制定标准提供依据。方法采用实验流行病学的研究方法对上海市闵行区不同规模的火锅店(大、中、小各30家)进行干预前后的空气质量效果评价。结果干预前火锅店温度合格率为77.78%,干预后为95.56%;相对湿度合格率干预前为47.78%,干预后为96.67%;一氧化碳合格率干预前为36.67%,干预后为92.22%;二氧化碳合格率干预前为40.00%,干预后为81.11%;风速合格率干预前为72.22%,干预后为90.00%;甲醛合格率干预前为70.00%,干预后为80.00%。结论干预后火锅店室内空气质量明显提高。应加强监督力度,以继续落实干预措施的实施。[Objective]To understand the indoor air quality of different scale hot pot restaurants,provide the basis for making standards.[Methods]Before and after intervention,the air quality of different scale hot pot restaurants （each 30 restaurants for large,medium and small scale） were evaluated by experimental epidemiology.[Results]Before and after intervention,the qualified rate of temperature,relative humidity,carbon monoxide,carbon dioxide,wind velocity and formaldehyde in hot pot restaurants were 77.78% and 95.56%,47.78% and 96.67%,36.67% and 92.22%,40.00% and 81.11%,72.22% and 90.00%,70.00% and 80.00%,respectively.[Conclusion]After intervention,the indoor air quality of hot pot restaurants improved markedly.The supervision should be strengthened to implement the intervention measures.

关 键 词：火锅店 空气质量 干预效果评价 

分 类 号：R126.4[医药卫生—环境卫生学]