摘要
目的了解宝安区餐饮业餐具消毒的安全性,为进一步制订和采取有效管理措施提供依据。方法在2000～2003年采用大肠菌群快速检验纸片法对区内餐饮企业餐具中大肠菌群进行检测,同时对餐饮业中对餐具消毒结果有影响的因素进行了分析。结果4年共检测餐具59943份,总合格率为80.3%,其合格率呈逐年上升趋势;大、中、小餐饮单位调查的餐具消毒合格率分别为93.5%、82.0%和65.5%,其差别有显著性;不同的餐具种类其消毒的合格率也不同,杯子的合格率最高,盘子的合格率最低;餐饮企业采用的消毒方法不同,其餐具的合格率也有所不同。结论卫生监督管理部门应加强对餐饮业餐具消毒的监督管理,特别是加强中、小型餐饮单位餐具消毒的监督管理。
Objective To understand the hygiemic condition in sterilization of tableware and provide basis for making effective measures. Methods Tableware in Bao'an District in 2000～2003 were detected,according to sanitary standard of kitchenware and the results were analyzed. Results The average qualification rate in 2000～2003 is 80.3%, and the qualification rate is rising every year. The qualification rates of tableware in big, medium and small restaurants were 95.3%,82.0% and 65.5% respectively. Conclusion Health inspection department should enhance the management and monitoring of sterilization of tableware, especially to middle and little restaurants.
出处
《中国热带医学》
CAS
2005年第3期583-584,共2页
China Tropical Medicine
