摘要
目的为掌握南宁市集中式餐饮具消毒企业消毒餐饮具的洗涤剂残留量情况,为监督工作提供理论依据。方法从2009年至2011年间,全市20家集中式餐饮具消毒企业消毒的餐饮具,按照标准检测并评价消毒餐饮具表面烷基(苯)磺酸钠残留量合格情况,结合清洗工艺流程的监督检查情况,分析存在问题,提出控制措施。结果大中小消毒企业的碗碟勺的消毒洗涤剂残留量检测合格率均较高;大中小消毒企业的筷子的消毒洗涤剂残留量检测合格率均较低,三者合格率差异有统计学意义(P<0.05);筷子"再清水浸泡"环节残留量检测合格率88.1%比未"再清水浸泡"流程的残留量检测合格率60.8%高,两者合格率差异有统计学意义(P<0.01);筷子再浸泡时间越长,合格率也随之提高,浸泡5～6 min以上的筷子,合格率为100%。结论洗涤剂残留量的控制措施重点在餐饮具清洗流程的工艺,对竹子或密胺的筷子清洗浸泡流程的监督检查尤其重要。
Objective To master the situation of residual detergents on tableware treated by centralized disinfection enterprises in Nanning,and to provide a theoretical basis for supervision.Methods The detergent residues on tableware from 20 centralized disinfection enterprises in 2009-2011 were detected by the national standard methods.The content of alkyl benzene sodium sulfonate remained on the surface of tableware was inspected and evaluated,and combined with inspection of cleansing technology procedure.Results The qualified rates for detergent remained on dishes and spoons in the large-,medium-and small-sized disinfection enterprises were high,while that on chopsticks were low（P〈0.05）.The process of soaking chopsticks again in clean water made the qualified rate increased from 60.8% to 88.1%（P〈0.01）.Soaking chopsticks in water for more than 5-6 minutes,the qualified rate could be 100%.Conclusion The important measures of preventing and controlling detergent remnants on tableware must include the supervision and inspection of cleaning process,especially cleaning and soaking bamboo or melamine chopsticks.
出处
《中国食品卫生杂志》
北大核心
2012年第4期358-360,共3页
Chinese Journal of Food Hygiene
关键词
集中消毒
餐饮具
洗涤剂
残留量
合格率
Centralized disinfection
tableware
detergents
remnants
qualification rate
