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目的为了掌握大同铁路地区餐饮单位餐(饮)具消毒状况,了解卫生监管工作中存在的问题,以制定切实可行的卫生管理措施。方法采样方法为随机抽样,以大肠菌群快速检测纸片法为判定依据。结果 2007～2009年大同铁路地区共检测餐(饮)具697份,合格534份,合格率为76.61%。其中2008年消毒监测合格率最高为84.30%,2007年最低为67.88%。在监测的5类餐具中,玻璃杯和汤匙的合格率较高(81.63%和83.02%),盘和碗的合格率趋中(77.45%和73.52%),筷子的合格率较低为67.44%。消毒方式上,化学剂消毒合格率最高为81.25%;其次是用消毒柜,合格率为77.16%;未采用任何消毒方式的餐(饮)具合格率最低,仅为60.27%。结论国有单位餐饮具消毒效果合格率高于个体餐饮单位,在食品卫生管理上有规范的管理制度和较好的自律性。不同餐(饮)具间有显著性差异,其中筷子的合格率最低。不同消毒方式之间有显著性差异,化学剂消毒效果最好。
Objective To understand the status of disinfection of meals (drinks) in catering establishments in Datong Railway and to understand the problems in health supervision so as to formulate practicable health management measures. Methods Sampling method was random sampling, based on the rapid detection of coliform bacteria paper method. Results A total of 697 meals (drinks) were detected in Datong-Datong Railway from 2007 to 2009, with 534 passes, with a pass rate of 76.61%. Among them, the highest pass rate of disinfection monitoring in 2008 was 84.30%, the lowest in 2007 was 67.88%. Among the five kinds of tableware to be monitored, the pass rates of glasses and spoons were higher (81.63% and 83.02%), the pass rates of dishes and bowls were moderate (77.45% and 73.52%), and the pass rate of chopsticks was lower at 67.44% . Disinfection methods, chemical disinfection pass rate of up to 81.25%; followed by the disinfection cabinet, with a pass rate of 77.16%; without any disinfection of the meal (drink) with the lowest pass rate, only 60.27%. Conclusion The passing rate of disinfection effect of tableware in state-owned units is higher than that of individual catering units, and has standardized management system and good self-discipline in food hygiene management. Different meal (drink) with a significant difference between, of which the lowest pass rate of chopsticks. There are significant differences between different disinfection methods, the best disinfectant chemicals.