2013—2014年北京军区餐饮单位餐(厨)具消毒效果调查  

Investigation on disinfection effect of kitchenware/tableware in canteens of Beijing Military Region from 2013-2014

作　　者：张晓芳[1] 于瑞敏[1] 王民[1] 胡冰冰[1] 高戎[1] 佟亮[1] 

机构地区：[1]中国人民解放军北京军区疾病预防控制中心卫生监督科,北京市100042

出　　处：《职业与健康》2015年第8期1045-1048,共4页Occupation and Health

基　　金：全军医学科研"十二五"课题(项目编号:BWS11J060)

摘　　要：目的掌握北京军区餐饮单位餐(厨)具消毒效果及其影响因素,提出改进措施,确保官兵饮食卫生安全。方法对北京军区餐饮单位进行抽样调查,随机选择消毒后的餐(厨)具,通过感观检验和微生物检查,对消毒效果和消毒影响因素进行评价;通过对2013、2014年度卫生状况分析,评估卫生监督指导的效果。结果 2013和2014年度食堂餐(厨)具感官检查整体合格率分别为86.71%和89.98%,差异有统计学意义(χ2=4.387 P<0.05);微生物检查合格率为80.75%和84.23%,差异无统计学意义(χ2=0.792,P>0.05);不同保障方式单位之间合格率差异有统计学意义(χ2=14.035,P<0.01),社会化保障单位合格率显著低于部队自身保障单位;2013和2014年比较,除其他用具(分餐盒和菜盆合格率差异有统计学意义)(χ2=3.954,P<0.05)外,其余餐(厨)具的合格率差异均无统计学意义(均P>0.05);2014年度71家餐饮单位,不同类型食堂之间的合格率差异有统计学意义(χ2=8.057,P<0.05)。消毒方式主要采用电子消毒柜、化学法和蒸煮法消毒,2年中只有碗、分餐盘、筷子的消毒率达到100%;而熟食刀、熟食板和分餐盒仍存在未消毒的现象,但2014年未消毒的比率已大大降低,并差异有统计学意义(均P<0.01)。结论部队食堂餐厨具感官检验和微生物检查均有不合格情况,不同餐(厨)具种类之间和不同保障性质单位消毒效果不同,应根据保障方式的不同提出相应监管措施,对不同餐具种类采用不同消毒方法。[Objective] To investigate the disinfection effect of kitchenware/tableware in canteens of Beijing Military Region, analyze the influencing factors, put forward the improvement measures, and ensure the health and diet safety of officers and soldiers. [Methods]The sampling survey was performed in canteens of Beijing Military Region. The disinfected tableware/ tableware were randomly sampled, and the disinfection effect and influencing factors were evaluated by the means of sensory testing and microbiological examination. The sanitary conditions of the year 2013 and 2014 were analyzed to evaluate the effect of health supervision. [Results]The qualified rate of sensory testing of tableware/tableware in the year 2013 and 2014 was 86.71% and 89.98% respectively, and the difference was statistically significant （χ^2=4.387, P〈0.05）. The qualified rate of microbiological examination was 80.75% and 84.23% respectively, but the difference was not statistically significant （χ^2=0.792, P〉0.05）. There was significant difference in the qualified rate among canteens with different supply types （χ^2=14.035, P〈0.05）, while the qualified rate in public served canteens was significantly lower than that in military served canteens. There were significant differences in the qualified rates of dining boxes and basins between the year of 2013 and 2014 （χ^2=3.954, P〈0.05）, while the differences in the qualified rates of other tableware/tableware between two years were not statistically significant （all P〉0.05）. In 2014, there was significant difference in the qualified rate among 71 canteens of different types （χ^2=8.057, P〈0.05）. The main disinfection types included the electronic disinfection cabinet, the chemical method and the cooking method. In two years, the disinfection rates of bowls, dining plates and chopsticks reached 100%, and some of cooked food knives, cooked food plates and dining boxes have not been disinfected. However, the unsterilized rate decreased greatly in 2014, and the dif

关 键 词：部队食堂 餐具 消毒 卫生监督 

分 类 号：R155.6[医药卫生—营养与食品卫生学]