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目的了解某部餐饮单位餐饮具消毒情况,为改进餐饮具消毒质量提供依据。方法按国家GB14934-94卫生标准,用大肠菌群快速检测纸片法进行餐饮具大肠菌群检测评价。结果餐饮具消毒总合格率为71.11%。各类餐饮具消毒,以筷子合格率最低,为58.67%;使用高温蒸汽消毒法消毒餐饮具合格率最高,为88.00%;小型餐饮单位餐饮具合格率最低,为57.18%。结论某部各餐饮单位餐饮具消毒效果随餐饮具种类不同、消毒方法不同以及餐饮单位规模不同而变化。规模档次越低消毒合格率越低,以高温蒸汽消毒方法消毒效果最好。
Objective To understand the disinfection of tableware in some catering establishments and provide basis for improving the quality of tableware disinfection. Methods According to the national standard of GB14934-94, coliform test was used to detect the colibacillosis of food and drink with the method of rapid detection of coliform bacteria. Results Tableware disinfection total pass rate of 71.11%. Disinfection of various types of tableware, the lowest pass rate of chopsticks, 58.67%; the use of high-temperature steam sterilization disinfection tableware with the highest pass rate of 88.00%; small catering units catering lowest rate of 57.18%. Conclusion The disinfection effect of tableware of some catering units varies with the types of tableware, the different disinfection methods and the size of catering units. The lower the grade scale, the lower the pass rate of disinfection, the best disinfection effect with high temperature steam sterilization method.