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目的了解绵阳市城区餐饮业餐饮具消毒合格情况,为卫生监管部门制定餐饮业餐饮具的卫生管理措施提供依据。方法按照《食(饮)具消毒卫生标准》(GB14934-94)规定的纸片法对2005—2008年间该市餐饮业142886件餐饮具进行采样和大肠菌群的快速检测,并对检测结果进行统计分析。结果2005—2008年度绵阳城区共监测餐饮具142886件,合格115356件,总合格率为80.73%。各年度餐饮具消毒合格率分别为75.88%、79.52%、81.26%和86.40%,各年度间餐饮具消毒合格率差异有统计学意义(P<0.01);不同规模经营单位、不同类别、不同季节、不同消毒方式餐饮具消毒合格率经统计学分析差异均具有统计学意义。大型餐饮业餐饮具消毒效果明显高于中小型餐饮业;筷子的合格率最低,仅为71.47%,明显低于其他类别的餐饮具,第3季度的合格率明显低于其他季节,用蒸汽、煮沸消毒的方式餐饮具消毒合格率最高。结论绵阳市城区餐饮具消毒合格率呈逐年上升趋势。在今后的卫生监管中,应加强中、小型餐饮业第3季度餐饮具的执法监督检测力度,加强餐饮业从业人员的卫生知识培训,提高餐饮具消毒合格率,是防止因餐饮具消毒不严而造成的食源性疾病发生和传播的有力措施。
Objective To understand the qualification of catering tableware in Mianyang City for disinfection and disinfection and provide the basis for the health regulatory department to formulate health management measures for catering tableware. Methods A total of 142,886 food and beverage wares in the city’s catering industry during 2005-2008 were sampled and coliforms were rapidly tested according to the paper method prescribed in the Food and Beverage Hygiene Standard (GB14934-94), and the test results were carried out Statistical Analysis. Results During the period of 2005-2008, a total of 142,886 pieces of tableware were monitored in Mianyang Urban District, with a total of 115,356 pieces, with a total pass rate of 80.73%. The qualification rate of tableware disinfection in each year was 75.88%, 79.52%, 81.26% and 86.40%, respectively. There was significant difference in pass rate of tableware disinfection in each year (P <0.01); different scale business units, different categories and different seasons Disinfection rate of different disinfection methods dining tableware statistical differences were statistically significant. The disinfection effect of catering equipment in large-scale catering industry was obviously higher than that in small and medium-sized catering industry. The lowest qualified rate of chopsticks was only 71.47%, significantly lower than that of other types of catering equipment. The pass rate in the third quarter was obviously lower than that in other seasons. The way of boiling disinfection dining tableware disinfection pass rate highest. Conclusion The qualified rate of disinfection of tableware in Mianyang City is increasing year by year. In the future health supervision, should strengthen the medium and small-scale catering industry in the third quarter of the supervision of the supervision of food and beverage equipment to strengthen the health care professionals in the catering industry training and improve the rate of qualified disinfection tableware is to prevent due to inadequate disinfection of tableware The resulting food-borne diseases and the spread of powerful measures.