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目的 :对 74家饮食店的 40 4件食饮具进行消毒效果的监测。方法 :共采样 40 4件 ,纸片法培养。结果 :饮食店不合格率为 31 0 8% ;食饮具合格率为 6 5 84% ,以使用频率高和裸露安放的筷子污染最严重 ,合格率只有 6 0 %。结论 :建议使用双重消毒法和一次性食饮餐具 ,加强《食品卫生法》和卫生知识宣传 ,提高人群的整体素质 ,全社会都积极参与 ,从根本上杜绝食饮具被污染 ,保障人群身体健康。同时反应人群中的卫生知识水平较低 ,消毒意识淡薄
Objective: To monitor the disinfection effect of 40 4 tableware in 74 restaurants. Methods: A total of 40 4 samples were collected and cultured by disk method. Results: The failure rate of restaurants was 31 0 8%. The passing rate of food and beverage appliances was 65 84%. The chopsticks with high frequency of use and exposed nuisance were the most polluted with a pass rate of 60%. Conclusion: It is recommended to use double disinfection method and disposable food tableware to strengthen the “Food Sanitation Law” and health knowledge publicity to improve the overall quality of the population, the whole community are actively involved in fundamentally eliminating the pollution of food and beverage to protect the population health. At the same time, responders have a low level of hygiene knowledge and a weak disinfection awareness