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近年来,随着人民生活水平的提高和饮食习惯的改变,促进了餐饮行业不断迅猛发展,特别是小餐饮店占餐饮业的比例逐年增大。搞好餐饮业的餐具消毒,尤其是做好小餐饮店餐具消毒的监督管理显得非常重要,也是把住“病从口入”和预防传染病的关键环节。为了了解小餐饮店餐具乙型肝炎表面抗原(以下简称HBsAg)的污染程度,探讨不同消毒方法(远红外线、蒸汽)对HBsAg的消毒效果,于2007年3、7、9月份对长春市经济技术开发区兴隆山镇小餐饮店餐具进行了乙型肝炎表面抗原污染情况调查。
In recent years, with the improvement of people’s living standards and changes in eating habits, the fast growing food and beverage industry has been promoted. In particular, the proportion of small restaurants in the catering industry has been increasing year by year. It is very important to improve the supervision and management of tableware disinfection in small restaurants and restaurants, and it is also a key link in the prevention and control of infectious diseases. In order to understand the degree of contamination of HBsAg in tableware of small restaurants and tableware, the disinfection effect of different disinfection methods (far infrared and steam) on HBsAg was explored. In March, July and September in 2007, Development Zone Xinglongshan small restaurant tableware Hepatitis B surface antigen contamination survey.