论文部分内容阅读
目的通过调查研究影响餐具合格率的各种因素,为今后日常监督工作及监督管理模式的研究、探讨提供依据。方法对洛阳铁路地区18家餐饮具集中消毒单位进行现状调查,并分组实施干预,比较干预前干预后对照组及干预组各项指标效果。结果终末调查时干预组和对照组餐具大肠菌群检测合格率存在统计学差异(χ2=5.625,P<0.05);干预前后干预组的餐具抽检大肠菌群合格率存在显著性差异(χ2=7.456,P<0.05)。结论对餐饮具集中消毒单位影响消毒效果的各种因素实施干预措施,对提高消毒合格率有明显效果。
Objective Through investigation and study of various factors that affect the passing rate of tableware, it provides basis for the research and discussion on routine supervision work and supervision and management mode in the future. Methods The investigation of the present situation of centralized disinfection unit of 18 tableware in Luoyang railway area was carried out, and the interventions were carried out in groups. The effect of each index in the control group and the intervention group was compared after intervention. Results At the end of the survey, there was a significant difference in passing rate of test coliform between the intervention group and the control group (χ2 = 5.625, P <0.05). There was significant difference in the passing rate of coliform bacteria between the intervention group before and after intervention (χ2 = 7.456, P <0.05). Conclusion Intervention on various factors that affect the disinfection effect of the centralized disinfection units of catering equipment has obvious effect on improving the qualified rate of disinfection.