青阳县2011年餐饮业餐具消毒状况调查分析  

Investigation of tableware disinfection in catering units of Qingyang county in 2011

作　　者：刘世芸[1] 陈真[1] 

机构地区：[1]池州市疾病预防控制中心,安徽池州247000

出　　处：《安徽预防医学杂志》2012年第4期268-269,272,共3页Anhui Journal of Preventive Medicine

摘　　要：目的了解青阳县餐饮服务行业的餐具消毒效果,为提高餐饮具消毒质量提供科学依据。方法对全县107家大、中及小型宾馆、饭店等餐饮服务行业的餐具进行现场抽查,对消毒效果进行统计分析。结果全县餐饮具消毒合格率36.3%。综合性酒店的餐具消毒合格率最高为88.7%。城区餐饮服务行业餐具消毒合格率高于乡镇。春、冬季度合格率高于夏、秋季度。所采用的热力消毒与药物消毒方法对餐具的消毒效果差异有统计学意义。结论餐饮业的餐具消毒合格率较低,应加强对餐饮服务行业尤其是乡镇餐饮服务行业在二、三季度的卫生监督监测力度,为消费者提供清洁的餐饮具。Objective To understand the tableware disinfection status in catering units of Qingyang county,and provide evidence for improving the tableware disinfection qualities.Methods Spot-check was used in the 107 large,medium and small catering units such as hotels,restaurants and other catering units,and disinfection efficacy was statistically analyzed.Results The qualified rate of tableware disinfection in the whole county was 36.3%.The qualified rate of tableware disinfection in comprehensive hotel was the highest（88.7%）.The qualified rate of tableware disinfection in urban areas was higher than that in township.The qualified rate in spring and winter was higher than that in summer and autumn.There was significant difference in disinfection efficacy between using heat disinfection and chemical disinfection.Conclusion The qualified rate of tableware disinfection was low.Health supervision of catering sector,especially units of township,should be strengthened in summer and autumn.

关 键 词：餐饮业 餐具消毒 效果分析 

分 类 号：R187[医药卫生—流行病学]