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目的了解天津市餐饮业的餐具消毒现状,对消毒效果影响因素进行分析。方法采用分层随机抽取天津市某区的313户餐饮单位进行采样。主要就感官、游离性余氯、烷基(苯)磺酸钠残留量和大肠杆菌指标对餐具合格率进行评价,用Spearman等级相关对感官合格率和大肠杆菌合格率相关性进行分析。结合现场监督检查情况建立Logistic回归模型对消毒效果的影响因素进行分析。结果餐具感官合格率为82.34%(1021/1240),游离性余氯合格率为81.86%(519/634),烷基(苯)磺酸钠残留量合格率为100%(1240/1240),大肠菌群检验合格率为76.45%(948/1240)。感官合格率与大肠菌群合格率存在正相关。Logistic回归分析表明,是否按说明书配比消毒剂、是否按规定时间浸泡、是否正常使用保洁设施对消毒效果起保护作用。结论建议推广高温消毒,规范操作意识的培养是影响餐饮业餐具消毒效果的主要因素。
Objective To understand the status of tableware disinfection in catering industry in Tianjin and analyze the influencing factors of disinfection effect. Methods A total of 313 food and beverage units in a certain area of Tianjin were sampled by stratified sampling. Sensory, free residual chlorine, sodium alkyl benzene sulfonate residues and E. coli indicators on the rate of qualified tableware, Spearman rank correlation sensory pass rate and E. coli pass rate analysis. Combining with the situation of on-site supervision and inspection, a Logistic regression model was established to analyze the influencing factors of disinfection effect. Results Tableware sensory pass rate was 82.34% (1021/1240), free residual chlorine pass rate was 81.86% (519/634), alkyl benzene sulfonate (100%) (1240/1240) Coliform test pass rate was 76.45% (948/1240). Sensory pass rate and coliform prevalence is positively correlated. Logistic regression analysis showed that whether according to the instructions of disinfectant, whether according to the provisions of the time soaking, whether the normal use of cleaning facilities play a protective effect on disinfection. Conclusion It is suggested that the promotion of high-temperature disinfection and the cultivation of standardized operation awareness are the main factors affecting the disinfection effect of tableware in catering industry.