论文部分内容阅读
目的:探讨卫生监督指导对抗震救灾部队炊具及餐具消毒的意义。方法:对卫生监督指导前后抽检的33个野战食堂炊具及餐具卫生监测资料进行统计学分析。结果:卫生监督指导前监测样品90件,合格47件(52.2);卫生监督指导后监测样品105件,合格91件(86.7)。卫生监督指导后检测合格率显著高于监督指导前(P<0.01)。不同消毒方法消毒合格率依次为:药物消毒法(80.4)>煮沸法(68.2)。结论:抗震救灾过程中应及时开展卫生监督指导工作,以确保饮食卫生安全。
Objective: To discuss the significance of health supervision and guidance to the disinfection of cooking utensils and tableware of earthquake relief units. Methods: The data of 33 field canteens’ cooking utensils and tableware hygienic monitoring before and after the health supervision and guidance were statistically analyzed. Results: There were 90 monitoring samples (47.2) before health supervision and guidance and 105 monitoring samples (91.78) after health supervision and guidance. Health supervision and inspection after the test pass rate was significantly higher than before supervision and guidance (P <0.01). Disinfection pass rate of different disinfection methods were as follows: drug disinfection method (80.4)> boiling method (68.2). Conclusion: During the earthquake relief work, health supervision and guidance should be promptly carried out to ensure the health and safety of catering.