目的了解平度市餐饮行业餐饮具及熟肉制品卫生状况,为监管部门的行政决策提供科学依据。方法通过现场采样检测方法,对平度市部分餐饮单位的餐饮具及熟肉制品的卫生质量进行监测。结果 2012年采集餐饮具及熟肉制品各358个批次,总合格率为49.72%;2013年各采集370个批次,总合格率为67.84%;大、中、小型餐饮单位消毒后餐具合格率分别为87.50%、74.77%、51.23%,熟肉制品合格率分别为82.5%、68.23%、38.96%,不同年份总合格率差异有统计学意义(P<0.01)。不同规模经营单位中大型餐饮单位的合格率最高,其次是中型宾馆大酒店,最差的是小餐馆(P<0.01)。结论平度市餐饮行业餐饮具及熟肉制品微生物污染问题普遍存在,中小型餐饮问题更加突出。 Objective To understand the sanitary status of tableware and cooked meat products in Pingdu City catering industry and provide a scientific basis for the administrative decision-making of the regulatory authorities. Methods By means of on-site sampling and testing methods, the hygienic quality of tableware and cooked meat products of some catering units in Pingdu City was monitored. Results A total of 358 batches of tableware and cooked meat products were collected in 2012, with a total pass rate of 49.72%. In 2013, 370 batches were collected each with a total pass rate of 67.84%. Tableware of large, medium and small catering units was qualified after disinfection The rates of cooked meat products were 87.5%, 74.77% and 51.23%, respectively. The pass rates of cooked meat products were 82.5%, 68.23% and 38.96% respectively. The total qualified rates of different years were significantly different (P <0.01). Large-scale catering units of different scale business units had the highest pass rate, followed by medium-sized hotel hotels and the worst ones were diners (P <0.01). Conclusion The prevalence of microbial contamination of tableware and cooked meat products in the catering industry in Pingdu City is widespread, and the problem of small and medium-sized catering is even more prominent.