论文部分内容阅读
目的了解永安市区小型餐饮业卫生现况,为食品安全监管部门采取措施提供依据。方法 2014年6月随机抽取部分小型餐饮店,对其从业人员手、餐桌和餐具进行大肠菌群检测。结果小型餐饮业从业人员手、餐桌、餐具的大肠菌群阳性率分别为65.0%、90.8%、30.9%。消毒柜正常使用时,餐具大肠菌群阳性率为11.9%,明显低于消毒柜未正常使用时的阳性率80.9%。结论小型餐饮业从业人员手、餐桌、餐具的大肠菌群阳性率较高,餐饮业主应加强卫生培训和管理,卫生监管部门应加大监督检测力度。
Objective To understand the current status of small-scale catering industry in Yongan city and provide basis for food safety regulatory authorities to take measures. Methods In June 2014, some small-scale food and beverage outlets were randomly selected for coliform testing of their employees’ hands, tables and utensils. Results The positive rates of coliform bacteria in hands, table and tableware of small catering workers were 65.0%, 90.8% and 30.9% respectively. Normal use of disinfection cabinet, tableware coliform positive rate was 11.9%, significantly lower than the disinfection cabinet when not in normal use, the positive rate of 80.9%. Conclusion The positive rate of coliform bacteria in hands, table and tableware of small-scale catering industry workers is high. Restaurant owners should strengthen hygiene training and management, and health supervision departments should increase supervision and inspection efforts.