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[摘要] 目的 了解大埔县饮食业单位食具消毒状况,找出存在问题,为食品卫生监督管理部门的监督管理提供科学依据。方法 用大肠菌群快速检测纸片法进行采样和检测,按《GB 14934-94食(饮)具消毒卫生标准》进行评价。结果 2007~2009年共检测各类食具10 860件,合格9205件,总合格率为84.76%;各年总合格率依次为86.73%、86.37%、81.93%,呈逐年下降趋势。大中型酒楼合格率最高为90.43%,其次是小型饭店合格率为79.63%,学校食堂合格率最低为78.54%。结论 大埔县饮食业单位食具消毒质量一般,教育部门应加大学校食堂卫生经费投入,卫生监督管理部门要加强消毒知识培训和监督管理,特别是小型饭店和学校食堂。
[关键词] 消毒; 饮具和餐具; 卫生监督
[中图分类号] R587.2 [文献标识码] A [文章编号] 1673-9701(2010)15-90-02
Surveillance About Disinfection Quality of Catering Utensils in Dabu County from 2007 to 2009
LI Yulan ZENG Lizhen YANG Sufen
Guangdong Province Dabu County Disease Control and Prevention Center,Dabu 514200,China
[Abstract] ObjectiveTo understand the surveillance about disinfection quality of catering utensils in Dabu county and find out the problems that exist and take a series of effective measures for health supervision works. MethodsWe collected and tested the samples by using rapid detection of coli group and evaluated them according to “GB/T14934-94 sanitary standards of catering utensils”. ResultsDuring 2007 to 2009,a total of 10,860 drinkwares and tablewares were monitored,with 9205 samples qualified and the total pass rate was 76.82%.The pass rate of each year was 86.73%,86.37% and 81.93%,respectively,with a declined tendency year by year. The pass rate of large and medium-sized restaurants was among the highest,up to 95.52%,and the next was the small restaurants(79.6%) and the final was the students dining hall(78.5%). ConclusionThe disinfection quality of Dabu catering utensils is not satisfactory and more disinfection knowledge training and surpervision management should be needed,especially for small restaurants and students dining halls.
[Key words]Disinfection; Drinkware and tableware; Sanitary supervision
随着社会经济的发展和人们生活水平的不断提高,到餐馆、饭店就餐者逐渐增多[1]。饮食业单位食具的有效消毒对控制肠道传染病的发生和传播流行有重要意义,是减少饮食业引发公共卫生问题的重要途径。为了解大埔县饮食业食具消毒状况,我们对大埔县2007~2009年饮食业食具消毒监测资料进行了统计分析,现将结果报道如下。
1 材料与方法
1.1 对象
大埔县各种类型酒楼、饭店及学校食堂的食具。
1.2 方法
用大肠菌群快速检测纸片法进行采样和检测,按《GB 14934-94食(饮)具消毒卫生标准》进行评价。大中型酒楼及学校食堂每两个月监测1次,每次随机抽取消毒后备用的各类食具8~10件;小型饭店每季度监测1次,每次随机抽取消毒后备用的各类食具3~5件。每件贴两张纸片(广州天河绿洲生物化学研究中心),每张纸片面积25cm2,用无菌生理盐水润湿纸片后,立即贴于食具内侧表面,30s后取下,置于原塑料袋内;筷子以5只为1件样品,用无菌生理盐水润湿纸片后,将筷子进口端(约5cm)抹拭纸片,每件样品抹拭两张,放入原塑料袋内。将装有已采样纸片的塑料袋放入铝箔袋,置于37℃培养15~18h,若纸片变黄并黄色背景上呈现红色斑点或片状红晕为阳性;纸片保持紫兰色不变,或在紫兰色背景上呈现红色斑点但周围没有黄晕均为大肠菌群阴性。
2 结果
2.1 概况
2007～2009年共抽检各类食具10 860件,合格9205件,总合格率为84.76%;各年平均总合格率依次为86.73%、86.37%、81.93%,合格率逐年降低,且差异有统计学意义(P
