摘要
[目的]了解盘锦市双台子区餐饮业食（饮）具消毒状况，以便进一步加强餐饮单位的卫生监督和管理。[方法]对2005～2007年双台子区553家餐饮单位食（饮）具消毒质量检测资料进行分析。[结果]2005～2007年双台子区共检测23989份样品，合格的13831份，合格率为57．66％。不同年份间合格率的差异有统计学意义（P〈0．01）。不同季度、不同种类餐具、不同消毒方法间的差异均有统计学意义（P〈0．01）。[结论]食（饮）具消毒合格率较低。建议采用蒸煮及化学消毒方法消毒，同时加强卫生监督宣传和监测力度，以便提高食（饮）具消毒合格率。
[Objective]To understand disinfection effect in catering trade in district, enhance supervision and management. [Methods]Supervision data on tableware disinfection in 553 canteens from 2005 to 2007 in Shuangtaizi district were analyzed. [Results]23 989 sets of tableware were tested from 2005 to 2007,13 831 of them were up to standard. The qualified rate was 57.66%. There is significant difference among different years（ P〈0.01）. Significant differences were observed among different seasons, different type of tableware, and different disinfection method （ P 〈0.01）. [Conclusion]The qualified rate of tableware was quite low. Steaming / boiling method and chemical method are recommended, to increase the qualified rate of tableware by strengthening health supervision and publicity.
出处
《预防医学论坛》
2008年第9期832-833,共2页
Preventive Medicine Tribune
关键词
食(饮)具
消毒
Tableware
Disinfection
