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目的了解洛阳市城市区餐饮单位自制凉菜卫生状况及微生物的污染状况,为餐饮服务监督管理提供科学依据。方法于2011年7月对洛阳市城区内大中小餐馆进行卫生学调查,进而抽取56份凉菜进行微生物检验。结果大型餐馆凉菜的卫生状况和微生物指标的合格率分别是90.00%、75.00%,中型餐馆凉菜的卫生状况和微生物指标的合格率分别是78.26%、69.57%,小型餐馆凉菜的卫生状况和微生物指标的合格率分别是15.38%、61.54%。结论小型餐馆的凉菜存在较大的潜在性风险,加强对小型餐馆的现场卫生监督和凉菜检测是今后重点工作之一。
Objective To understand the health status and microbial contamination status of self-made cold dishes in catering units in urban areas of Luoyang and provide a scientific basis for the supervision and management of catering services. Methods In July 2011, Luoyang City, large and medium-sized restaurants in the city hygiene survey, and then extracted 56 cold dishes for microbiological examination. Results The sanitation status and the qualified rate of microbial index of the large restaurant cold dish were 90.00% and 75.00% respectively. The sanitation status and the qualified rate of the microorganism index were 78.26% and 69.57% respectively for the middle-sized restaurant and the health status and microbiological index of the small restaurant cold dish The pass rates were 15.38%, 61.54%. Conclusion There is a big potential risk for the cold dishes in small restaurants. Strengthening on-site hygiene supervision and cold dish testing of small restaurants is one of the key tasks in the future.