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为了解部队炊餐具的细菌污染程度和消毒后的真实效果,更有力地指导部队搞好饮食卫生管理,我们先后对部队16个饮食单位的16件熟刀、熟板、32名炊事人员手部和3个伙食单位18件碗进行了细菌学调查,并对餐具消毒前后和不同洗碗方式的细菌学作了对比,现将基本情况报告如下。一调查方法 1.消毒方法采用本院自研制的快速餐具洗消剂。配制方法是取十二烷基硫酸钠10g,氯胺T10g,加普通自来水至1000ml溶解即成。该洗消剂去污能力强,杀菌效力高,性质稳定(连续使用30天不失效)。熟板用洗消剂涂于表面消毒2分钟后涂样,余餐具直接浸入洗消剂中1分钟后涂样。
In order to understand the extent of bacterial contamination of the unit’s cooking utensils and the true effect after disinfection, it is necessary to guide the troops to better manage their food hygiene. We have successively handed 16 pieces of familiar knives, cooked plates and 32 cooking staff to 16 units of the armed forces And 3 meals 18 bowls of a bacteriology survey, and before and after dishwashing and different dishwashing bacteriology made a comparison, the basic situation is reported as follows. A survey method 1. Disinfection methods used in this hospital since the rapid development of tableware decontamination. Preparation method is to take sodium lauryl sulfate 10g, chloramine T10g, plus ordinary tap water to 1000ml dissolved Serve. The decontamination decontamination ability, high bactericidal efficacy, stable quality (continuous use of 30 days without failure). Cooked board with decontamination applied to the surface disinfection 2 minutes after the sample, I cutlery directly immersed in decontamination 1 minute after the sample.