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目的分析餐具集中消毒企业的生产加工过程中餐具消毒效果的影响因素。方法对大庆市9家餐具消毒企业5种餐具的消毒合格率及对低温冲洗、高温消毒、组合包装3个环节中的5种餐具的合格率进行调查。结果 9家企业的5种餐具消毒合格率差异无统计学意义,而在低温冲洗、高温消毒、组合包装3个环节合格率差异有统计学意义(χ2=19.44,P<0.01)。结论应加强高温消毒、组合包装2个环节的控制,以提高餐具消毒合格率。
Objective To analyze the influencing factors of tableware disinfection effect in the production and processing of tableware centralized disinfection enterprises. Methods The disinfection pass rate of 5 kinds of tableware in 9 tableware disinfection enterprises in Daqing City and the pass rate of 5 kinds of tableware in 3 steps of low temperature washing, high temperature sterilization and combination packaging were investigated. Results There was no significant difference in the passing rate of five kinds of tableware between the nine enterprises, while there was a significant difference in pass rate between low temperature washing, high temperature sterilization and combination packaging (χ2 = 19.44, P <0.01). Conclusions The control of high temperature sterilization and combination packaging should be strengthened in order to improve the pass rate of tableware disinfection.