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目的掌握北京军区餐饮单位餐(厨)具消毒效果及其影响因素,提出改进措施,确保官兵饮食卫生安全。方法对北京军区餐饮单位进行抽样调查,随机选择消毒后的餐(厨)具,通过感观检验和微生物检查,对消毒效果和消毒影响因素进行评价;通过对2013、2014年度卫生状况分析,评估卫生监督指导的效果。结果 2013和2014年度食堂餐(厨)具感官检查整体合格率分别为86.71%和89.98%,差异有统计学意义(χ2=4.387 P<0.05);微生物检查合格率为80.75%和84.23%,差异无统计学意义(χ2=0.792,P>0.05);不同保障方式单位之间合格率差异有统计学意义(χ2=14.035,P<0.01),社会化保障单位合格率显著低于部队自身保障单位;2013和2014年比较,除其他用具(分餐盒和菜盆合格率差异有统计学意义)(χ2=3.954,P<0.05)外,其余餐(厨)具的合格率差异均无统计学意义(均P>0.05);2014年度71家餐饮单位,不同类型食堂之间的合格率差异有统计学意义(χ2=8.057,P<0.05)。消毒方式主要采用电子消毒柜、化学法和蒸煮法消毒,2年中只有碗、分餐盘、筷子的消毒率达到100%;而熟食刀、熟食板和分餐盒仍存在未消毒的现象,但2014年未消毒的比率已大大降低,并差异有统计学意义(均P<0.01)。结论部队食堂餐厨具感官检验和微生物检查均有不合格情况,不同餐(厨)具种类之间和不同保障性质单位消毒效果不同,应根据保障方式的不同提出相应监管措施,对不同餐具种类采用不同消毒方法。
Objective To master the disinfectant effect and its influencing factors of meals and kitchens of catering units in the Beijing Military Region and propose improvement measures to ensure the hygiene and safety of officers and soldiers. Methods A sampling survey of food and beverage units in the Beijing Military Region was conducted. Randomly selected food (kitchenware) after disinfection was used to evaluate disinfection effects and disinfection factors through sensory tests and microbiological tests. By analyzing the health status in 2013 and 2014 Health supervision guidance effect. Results The overall passing rate of sensory examination of canteens (kitchen) in 2013 and 2014 was 86.71% and 89.98%, respectively, with significant difference (χ2 = 4.387 P <0.05). The pass rates of microbial examination were 80.75% and 84.23% (Χ2 = 0.792, P> 0.05). There was significant difference in pass rate among different ways of guarantee (χ2 = 14.035, P <0.01), and the passing rate of social security units was significantly lower than that of the units themselves ; In 2013 and 2014, there was no significant difference in the passing rates of other meals (kitchenware) except for other utensils (the difference of pass rates between lunch boxes and dishes was statistically significant) (χ2 = 3.954, P <0.05) (All P> 0.05). There was significant difference in pass rates between 71 catering units in 2014 and different types of canteens (χ2 = 8.057, P <0.05). Disinfection methods are mainly electronic disinfection cabinet, chemical method and cooking disinfection, only 2 years bowl, sub-plate, chopsticks disinfection rate of 100%; while cooked knives, cooked food board and lunch boxes still unsterile phenomenon, but 2014 The annual non-sterile ratio has been greatly reduced, and the difference was statistically significant (P <0.01). Conclusions There are unqualified sensory tests and microbiological tests on meal utensils in the military canteens. Different disinfecting effects exist between different kinds of food (kitchen) and different types of safeguarding units. Corresponding supervision measures should be put forward according to the different ways of ensuring. For different kinds of utensils, Different disinfection methods.