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目的了解2013-2015年唐山市丰南区餐饮业餐饮具消毒效果,分析餐饮具消毒效果影响因素,为科学监管提供依据。方法按照《食(饮)具消毒卫生标准》(GB 14934-1994)规定的发酵法对采集的唐山市丰南区餐饮业餐饮具1 453份进行大肠菌群指标检测,并对检测结果进行统计分析。结果 2013-2015年唐山市丰南区餐饮具消毒合格率逐年递增,城区餐饮具合格率(80.8%)高于农村(68.3%),大中小型餐馆合格率逐级递减,集中消毒餐饮具合格率(92.4%)高于自行消毒(74.7%),冬春季合格率(79.2%)高于夏秋季(74.4%),不同年份、不同区域、不同餐饮类型、不同消毒模式、不同季节的餐饮具消毒合格率差异均有统计学意义(χ~2=16.262、28.310、27.233、24.706、4.586,P<0.05)。结论唐山市丰南区餐饮业餐饮具消毒效果不容乐观,有关单位应加强餐饮具消毒的监督监测,加大餐饮具消毒设施设备投入,加强从业人员知识培训,规范餐饮具消毒操作规程,提升餐饮具消毒效果。
Objective To understand the disinfection effect of dining tableware in Fengnan District of Tangshan City from 2013 to 2015, analyze the influencing factors of tableware disinfection effect, and provide the basis for scientific supervision. Methods Collected 4543 samples of catering equipment in Fengnan District of Tangshan City were tested for coliform bacteria according to the fermentation method stipulated in the hygiene standard for food (drink) disinfection (GB 14934-1994), and the test results were statistically analyzed analysis. Results In 2013-2015, the passing rate of tableware in Fengnan District of Tangshan City increased year by year. The passing rate of urban tableware was higher than that of rural areas (68.3%). The passing rate of large, middle and small sized restaurants decreased step by step. (92.4%) was higher than that of self-disinfection (74.7%). The passing rate in winter and spring (79.2%) was higher than that in summer and autumn (74.4%). Tableware in different years, different regions, different types of food, different disinfection modes and different seasons Disinfection pass rate differences were statistically significant (χ ~ 2 = 16.262,28.310,27.233,24.706,4.586, P <0.05). Conclusion Tangshan Fengnan District food and beverage industry can not be optimistic about the effectiveness of tableware disinfection, the relevant units should strengthen supervision and monitoring of tableware disinfection, and increase investment in disinfection facilities, catering equipment, to strengthen knowledge and training of practitioners, regulate the disinfection of tableware operating procedures and enhance catering With disinfection.