饮食业餐具消毒效果调查  

Investigation of effect of tableware disinfection in catering trade

作　　者：王文一 

机构地区：[1]上海市虹口区卫生局卫生监督所,200437

出　　处：《中国基层医药》2001年第1期51-52,共2页Chinese Journal of Primary Medicine and Pharmacy

摘　　要：目的　了解饮食业餐具消毒效果。方法　按卫生部餐 (食 )具消毒标准采集样品 ,检测大肠菌群。结果　实验组大肠菌群阳性率为 4 2 4% ,与对照组比较 ,χ2 =2 64 ,P >0 0 5 ,两者差异无显著意义。定点监测单位阳性率为 6 2 2 % ,与实验组比较 ,χ2 =0 16,P >0 0 5 ,两者差异无显著意义。日常监测阳性率为16 2 5 % ,与实验组比较 ,χ2 =3 8 3 7,P <0 0 0 1,两者差异有显著意义。结论　日常监测的餐具消毒效果比跟踪调查时差。Objective To find out the effects of tableware disinfection in catering trade.Methods To collect the specimens and to measure a group of colibacillus in the light of hygiene standard of tableware disinfection of ministry of health.Results Positive rate of a group of colibacillus in the experimental group was 4.24%,compared with the control group,χ 2=2.64,P>0 05,there was no significant difference. Positive rate of a group of colibacillus of the fixed supervision unit was 6.22%,compared with the experimental group,χ 2=0.16,P>0 05,there was no significant difference. Positive rate of a group of colibacillus of the routine supervision was 16.25%,compared with the experimental group,χ =38.37,P<0 001,there difference between two groups was significant.Conclusion Effect of tableware disinfection in routine supervision is worse than that found by follow-up investigation.

关 键 词：餐具 消毒 大肠菌群 调查 

分 类 号：R155.6[医药卫生—营养与食品卫生学]