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目的了解大理州部分餐饮业单位餐饮具的消毒质量,分析其影响因素,保障广大人民群众的身体健康。方法随机抽取大理州州级直管的三星级以上的宾馆酒店、学校食堂、厂矿食堂的餐饮具,采用大肠菌群快速检测纸片法对餐饮具进行消毒效果监测。结果 2008—2010年共随机抽样监测了碗、盘、茶具、酒具、汤匙、筷子、熟刀、熟板等餐饮具,合计检测样品5 540件,合格5 137件,合格率为92.73%。3年间餐饮具消毒合格率分别为86.56%、93.55%、96.00%,各年合格率的差异有统计学意义(P<0.01)。四星级以上的酒店消毒合格率最高(98.90%),厂矿食堂消毒合格率最低(76.17%),差异有统计学意义(P<0.01)。高温蒸汽消毒的合格率为95.86%,分别高于煮沸消毒(91.19%)、化学消毒剂(82.25%)(P<0.01)。结论大理州部分餐饮业单位餐饮具的合格率呈逐年上升趋势。应加强厂矿食堂餐饮具消毒的监督监测工作。
Objective To understand the disinfection quality of tableware of some restaurants in Dali Prefecture and analyze its influencing factors to ensure the general health of the general public. Methods Dizhou state-level straight-line three-star hotels and school canteens, school canteens and factory canteens dining tableware were randomly selected, and the coliform bacteria rapid test paper method was used to monitor the disinfection effect of tableware. Results From 2008 to 2010, a total of 5 540 test samples, 5 137 test pieces, with a pass rate of 92.73% were randomly sampled and monitored for tableware, dishes, tea sets, wine sets, spoons, chopsticks, cooked knives and cooked plates. The qualification rates of tableware disinfection in three years were 86.56%, 93.55% and 96.00%, respectively. There was significant difference in passing rate among the three years (P <0.01). Four-star hotels and above the highest disinfection pass rate (98.90%), factory canteen disinfection pass rate was the lowest (76.17%), the difference was statistically significant (P <0.01). The pass rate of high-temperature steam sterilization was 95.86%, higher than that of boiling disinfection (91.19%) and chemical disinfectant (82.25%) respectively (P <0.01). Conclusion The qualified rate of some catering units in Dali Prefecture has been increasing year by year. Should strengthen the factory canteen dining utensils disinfection supervision and monitoring.