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目的为了解本地区餐饮业食(饮)具的消毒效果情况,防止因餐(饮)具污染引起食源性疾病的发生。方法随机抽取的各类餐饮具,用大肠菌群快速检验法进行采样,将已采样纸片置于37℃培养箱,经15~18 h培养后观察结果。结果全县共检测餐饮业245户,合格124户,合格率50.61%;其中县城检测89户,合格56户,合格率62.92%,乡镇检测156户,合格68户,合格率43.59%;共检测245户餐饮行业的各类餐饮具1 468件,合格1 106件,合格率75.34%,其中县城检测89户的各类餐饮具533件,合格450件,合格率84.43%,乡镇检测156户的各类餐饮具935件,合格656件,合格率70.16%,结论餐饮具消毒合格率较低,卫生部门应加强餐饮单位餐饮具消毒效果的监督监测,加强从业人员的卫生知识培训,提高从事餐饮服务行业人员的职业道德和素质,确保餐饮具的消毒效果,保障食品安全。
Objective To understand the disinfection effect of food (drink) in the catering industry in this region and to prevent the occurrence of food-borne diseases caused by meal (drink) contamination. Methods All kinds of tablewares randomly selected were collected by rapid test of coliform bacteria. The sampled paper pieces were placed in a 37 ℃ incubator, and the results were observed after culturing for 15-18 h. Results The county detected a total of 245 food and beverage companies, qualified 124 households, with a pass rate of 50.61%; of which 89 were county-level, 56 qualified, a pass rate of 62.92%, 156 township testing, passing 68, with a pass rate of 43.59% Of the 245 households, there were 1 468 tableware and 1 106 were qualified, with a pass rate of 75.34%, of which 533 were all kinds of tableware tested in 89 counties, with a pass rate of 450 and a pass rate of 84.43% and 156 townships All kinds of tableware 935, qualified 656, the pass rate of 70.16%, Conclusion Tableware disinfection pass rate is low, the health department should strengthen the supervision and monitoring of catering units disinfection effect, to enhance practitioners of health knowledge training, improve catering Service industry personnel’s professional ethics and quality, to ensure that the disinfection of tableware to protect food safety.