摘要
目的了解沈阳铁路地区列车、员工食堂、餐饮服务商户中餐具微生物污染情况,及时发现安全隐患,保障乘车旅客及铁路职工的健康权益,探讨大肠菌群和沙门菌两个指标对餐具微生物污染的影响。方法2011-2019年随机抽取沈阳铁路地区列车、员工食堂、餐饮服务商户使用的餐具作为样本,依据国家标准检验方法和卫生标准对样本大肠菌群和沙门菌进行检验及评价。采用SPSS 24.0软件进行χ^(2)检验。结果2011-2019年,共随机抽取餐具样本6186件,其中大肠菌群指标合格5837件,合格率为94.36%。其中,各年度间餐具大肠菌群合格率差异有统计学意义(χ^(2)=114.39,P<0.05),呈现波浪形上升趋势;不同季度间餐具大肠菌群合格率差异有统计学意义(χ^(2)=82.31,P<0.05),其中第3季度餐具大肠菌群合格率最低;列车、铁路员工食堂、餐饮服务商户使用的餐具间大肠菌群合格率差异有统计学意义(χ^(2)=75.28,P<0.05),其中餐饮服务商户餐具大肠菌群合格率最低。沙门菌指标全部合格。结论在沈阳铁路地区,大肠菌群相较沙门菌是餐具微生物污染的主要因素,应注意防范。沈阳铁路地区餐具微生物污染处于可控范围,要注意加强对餐饮服务商户、旅店的卫生安全管理与教育,全年中尤其要注意第3季度中餐具的清洁与消毒,加强对操作人员卫生意识的宣导,提高餐具大肠菌群检测合格率,保障乘车旅客及铁路职工的健康权益。
Objective To investigate the hygienic status of the tableware used in the trains,staff canteen and catering service merchants of the Shenyang railway region so as to find potential safety hazard in time and safeguard the health rights and interests of passengers and the railway workers.Methods The tableware used in the trains,staff canteen and catering service merchants of the Shenyang railway region was randomly selected.Based on the national standard and hygienic standard,the coliform and salmonella in the tableware was tested.Chi-square test was used by SPSS 24.0 software.Results In 2011-2019,6186 samples of the tableware were inspected.Totally,5837 samples were eligible and the qualified rate was 94.36%.The qualified rates had significantdifference among different years(χ^(2)=114.39,P<0.05).The qualified rates among differentquarters had significant difference(χ^(2)=82.31,P<0.05),and the third quarter had the lowest qualified rates.The qualified rates among the tableware used in trains,staff canteen and catering service merchants had significant difference(χ^(2)=75.28,P<0.05);the tableware used in catering service had the lowest qualified rates.Conclusion The microbial contamination of the tableware was in a controllable scope in the Shenyang railway areas.The safety management and education of the restaurants and hotels need to be strengthened,especially the cleaning and disinfection in the third quarter,so as to improve the passing rate of the tableware and protect the health rights and interests of passengers and railway workers.
作者
王佩瑶
王昭妍
罗东升
王兴国
姜恩明
WANG Peiyao;WANG Zhaoyan;LUO Dongsheng;WANG Xingguo;JIANG Enming(Shenyang Railway Center for Disease Control and Prevention,Shenyang 110000,Liaoning Province,China.)
出处
《预防医学情报杂志》
CAS
2021年第10期1388-1391,共4页
Journal of Preventive Medicine Information
关键词
餐具
大肠菌群
沙门菌
铁路
tableware
coliform
salmonella
railway
