安徽省餐饮业餐具消毒状况调查分析  

Investigation on Tableware Disinfection Situation of Food and Beverage Trade in Anhui Province

作　　者：陈进[1] 左红云 

机构地区：[1]安徽省卫生防疫站,230061

出　　处：《安徽预防医学杂志》2000年第6期412-413,共2页Anhui Journal of Preventive Medicine

摘　　要：对安徽省餐饮业 1 999年餐具消毒状况进行调查 ,结果表明目前采用蒸汽或煮沸、消毒柜、消毒液几种方式 ,以蒸汽或煮沸法消毒效果最佳 ,其次为消毒柜。从业人员对消毒剂的使用掌握比较困难 ,消毒效果难以保证 ,因此提倡热力消毒。此外 ,餐具消毒效果与餐饮业的基本卫生状况 ,保洁措施等因素有关。Tableware disinfection situation of food and beverage trade in Anhui province was investigated in 1999. The results showed that steam and boiling sterilization, disinfection cabinet and disinfectant were used in tableware disinfection. Disinfection effect of steam and boiling sterilization was the best. That of disinfection cabinet was the second. Disinfection effect of disinfectant was hard to guarantee because disinfectant administration method was hard to grasp for the users in food and beverage trade. Thus, heating sterilization should be encouraged. In addition, disinfection effect of tableware was correlated with sanitation and keeping clean measures in food and beverage trade.

关 键 词：餐饮业卫生 餐具消毒 安徽 消毒方法 消毒效果 

分 类 号：R155.65[医药卫生—营养与食品卫生学] R187[医药卫生—公共卫生与预防医学]