某市餐饮单位餐(饮)具消毒效果调查  

Investigation of disinfection effect of tableware in catering units

作　　者：李玲[1] 杨赟[1] 刘碧源[1] 

机构地区：[1]南华大学公共卫生学院卫生检验系,湖南衡阳421001

出　　处：《中国现代医生》2012年第19期21-23,共3页China Modern Doctor

摘　　要：目的了解某市餐饮单位消毒餐(饮)具的卫生状况。方法 2011年5～7月随机抽取某市71家餐饮单位经消毒的碗类、杯类、盘类及其他类(包括筷子、勺子、汤匙等)餐(饮)具,依据GB14934-94《食(饮)具消毒卫生标准》,采用纸片法检测大肠菌群,合格消毒餐(饮)具标准为大肠菌群(个/50 cm2)不得检出。用χ2检验进行数据统计分析。结果共检测样品710件,合格536件,总合格率为75.49%。杯类合格率82.67%最高,碗类72.83%最低,不同类别餐(饮)具合格率无显著性差异;5月份合格率80.00%最高,7月份71.76%最低,不同月份餐(饮)具合格率有显著性差异;学校食堂合格率96.67%最高,洗涤企业合格率68.75%最低,不同类别餐饮单位餐(饮)具合格率有显著性差异。结论该市餐饮单位消毒餐(饮)具的卫生状况有待提高。Objective To investigate the health status of the disinfected tableware in catering units of a city. Methods A total of 710 pieces of disinfected tableware were collected from 71 catering units randomly. According to GB14934-94 the hygienic standards for tableware disinfection, tableware samples were tested for coli group with slip method, qualified table- ware for coliform group （a/50 em2） shall not be detected. Results Among the 710 samples, 536 were up to standard, ac counting for 75.49%. The qualified rate of glasses （82.67%） was much higher than other tableware, the qualified rate of bows （72.83%） was much lower than others, the qualified rates between different types of tableware were significantly not different （P 〉 0.05）; in 2011, from May to July, the qualified rate of May （80.00%） was much higher than other months, the qualified rate of July （71.76%） was the lowest, the qualified rates between different months of tableware were significantly different （P 〈 0.05）; the qualified rate of the school dining room （96.67%） was much higher than others, the qualified rate of washing enterprise （68.75%） was much lower than others, the qualified rates of detection between different types of catering units were significantly different （P 〈 0.05）. Conclusion The qualified rate of tableware of this city in different types of catering units should be improved.

关 键 词：餐(饮)具 消毒效果 调查 

分 类 号：R155.5[医药卫生—营养与食品卫生学]