论文部分内容阅读
目的了解增城市餐饮业餐具的卫生状况,为加强行业监管和提高餐具卫生质量提供参考。方法 2009年10月至2011年4月期间对辖区内104家餐饮单位进行一次性监测,按国家标准方法检测大肠菌群、游离性余氯和烷基(苯)磺酸钠残留量3个指标。结果调查了辖区内104家餐饮单位,其中大、中型餐饮单位41家,小型餐饮单位63家,共抽检大肠菌群样品986份,游离性余氯和烷基(苯)磺酸钠残留量样品各362份。大肠菌群、游离性余氯和烷基(苯)磺酸钠残留量总合格率分别为96.8%(954/986)、98.1%(355/362)和85.6%(310/362),差异有统计学意义(P<0.01),烷基(苯)磺酸钠残留量合格率相对较低;大、中型餐饮单位餐具检测指标的合格率较小型餐饮单位高,其中大肠菌群合格率分别为99.3%(421/424)和94.8%(533/562)(P<0.01)、烷基(苯)磺酸钠残留量合格率分别为89.9%(143/159)和82.3%(167/203)(P<0.05);集中式消毒餐具的大肠菌群合格率较自行消毒的高,分别为98.8%(667/675)和92.3%(287/311),差异有统计学意义(P<0.01)。结论该次调查增城市餐饮业餐具卫生质量总体良好,建议加强小型餐饮行业监管,提高餐具卫生质量,预防食物中毒事故的发生。
Objective To understand the sanitary status of tableware in Zengcheng City and provide reference for strengthening industry regulation and improving the hygiene quality of tableware. Methods From October 2009 to April 2011, 104 food and beverage establishments in the area were subjected to one-time monitoring. Three indicators of coliform bacteria, free residual chlorine and residues of sodium alkylbenzene sulfonate were detected according to national standards . Results A total of 104 food and beverage companies, including 41 large and medium-sized catering establishments and 63 small-scale catering establishments, were investigated in the area. A total of 986 samples of coliform bacteria were collected. Residual residual chlorine and sodium alkyl benzene sulfonate residues 362 parts each. The total qualified rates of coliform bacteria, free residual chlorine and sodium alkyl benzene sulfonate were 96.8% (954/986), 98.1% (355/362) and 85.6% (310/362), respectively Statistical significance (P <0.01), the residue of alkyl benzene sulfonate (sodium benzene sulfonate) pass rate is relatively low; large and medium-sized catering units tableware inspection indicators pass rate higher than the smaller catering units, of which coliform bacteria pass rate were 99.3% (421/424) and 94.8% (533/562), respectively (P <0.01). The pass rate of sodium alkyl benzene sulfonate was 89.9% (143/159) and 82.3% (167/203) (P <0.05). The passing rate of coliform bacteria in centralized disinfection tableware was 98.8% (667/675) and 92.3% (287/311) higher than that of self-disinfection tableware, the difference was statistically significant (P0.01) . Conclusion In this survey, the hygiene quality of tableware in Zengcheng City is generally good. It is suggested that the supervision of small catering industry should be strengthened to improve the sanitary quality of tableware and prevent the occurrence of food poisoning accidents.