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目的了解重庆市餐饮行业餐饮具卫生状况,为监管部门的行政决策提供科学依据。方法通过现场采样检测方法,对重庆市部分餐饮单位的餐饮具的卫生质量进行监测。结果共采集餐饮具样770份,卫生质量总平均合格率为81.30%,不合格项目为大肠菌群,未检出致病菌。餐饮具上洗消剂残留检测合格率为99.50%,不合格项目为游离性余氯超量。结论重庆市餐饮行业餐饮具微生物污染问题普遍存在,中小型餐饮问题更加突出,加强从业人员培训,完善餐饮单位消毒设施,提高餐饮具卫生质量。
Objective To understand the hygienic status of tableware in Chongqing catering industry and provide a scientific basis for the administrative decision-making of the regulatory authorities. Methods By means of on-site sampling and testing methods, the hygienic quality of tableware of some catering units in Chongqing was monitored. Results A total of 770 food and beverage samples were collected. The overall average passing rate of hygiene quality was 81.30%. The unqualified items were coliform bacteria and no pathogens were detected. Decontamination residue on the tableware test pass rate was 99.50%, substandard items for free residual chlorine excess. Conclusion The catering industry in Chongqing has a common problem of microbial contamination in tableware. The problems of small and medium-sized catering are more prominent. The training of practitioners is strengthened, the disinfection facilities of catering units are improved, and the sanitary quality of tableware is improved.