2012-2014年食(饮)具消毒效果检验结果分析  

The analysis of the tableware test results from 2012 to 2014

作　　者：樊亚丽[1] 

机构地区：[1]驻马店市疾病预防控制中心检验科,河南驻马店463000

出　　处：《河南医学研究》2015年第3期35-37,共3页Henan Medical Research

摘　　要：目的通过食(饮)具检验结果分析,掌握食(饮)具消毒工作中存在的问题,以便有针对性地加强监管。方法按照市级食品安全风险监测的要求,随机抽取食(饮)具,采用发酵法进行消毒效果检验。结果 2012年至2014年驻马店市食(饮)具消毒合格率均为82.31%,不同年份、不同种类的食(饮)具消毒合格率差异无统计学意义,第三季度合格率最低,采用物理消毒方法消毒的食(饮)具合格率高于化学法。结论加强食品安全监管,提高经营单位自我管理水平,强化人员培训,进一步做好消毒监测工作至关重要。Objective To explore the existing questions in the disinfection by analyzing the data collected by the test results’nbsp;of tableware （and drink ware）,so as to tighten up control accordingly.Methods According to the food safety risk monitoring requirements of the Zhumadian municipality,the samples of tableware were randomly selected to test the disinfection effect by means of fermentation.Results There was no statistical significance to do comparisons between different years or different types.From 2012 to 2014,the percent proficiency of tableware tests came to 82.31% and the third quarter was the lowest one. The tableware processed in physical method was better than the chemical one.Conclusion Tightening up food safety control, enhancing the management level of business units themselves,strengthening personnel training and disinfection monitoring was very important.

关 键 词：食(饮)具 检验 消毒 

分 类 号：R155.5[医药卫生—营养与食品卫生学]