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目的了解南京市江宁区餐饮行业餐具的消毒状况,为加强餐饮业消毒管理工作提供依据。方法根据《食(饮)具消毒卫生标准》(GB14934-1994),采用大肠菌群快速检验纸片法,对2013年江宁区餐饮店待用餐具进行大肠菌群测定。结果共抽查217家餐馆,有170家对餐具进行了消毒,消毒率为78.34%,其中大型餐馆为100%(36/36),中小型餐馆为94.83%(58/55),早食摊点为64.23%(123/79),差异有统计学意义(P<0.01)。共监测餐具样品3 658件,合格2 971件,合格率为81.22%;其中大型餐馆餐具消毒合格率较高(90.49%),早食摊点合格率较低(67.86%),不同类型餐饮店合格率差异有统计学意义(P<0.01)。5类样品合格率从高到低依次为杯(88.69%)、盘(84.39%)、汤匙(79.95%)、碗(78.55%)、筷子(73.60%),差异有统计学意义(P<0.01)。各类样品合格率均为大型餐馆最高,其次为中小型餐馆,早食摊点合格率最低,差异有统计学意义(P值均<0.01);冬春季餐具消毒合格率高于夏秋季,早食摊点合格率两季差异有统计学意义(P<0.01)。结论江宁区餐饮业餐具消毒合格率低于全省平均水平,应加大卫生监督执法力度,重点加强对早食摊点和集中餐具消毒中心的监督,保障广大市民饮食安全。
Objective To understand the disinfection status of tableware in catering industry in Jiangning District, Nanjing, and to provide basis for the disinfection management in catering industry. Methods According to the hygiene standard of food (drink) sterilizing (GB14934-1994), the method of rapid test of coliform bacteria was used to test the coliform bacteria of dining utensils in Jiangning district in 2013. Results A total of 217 restaurants were randomly selected and 170 were disinfected. The disinfection rate was 78.34%, including 100% (36/36) for large restaurants and 94.83% (58/55) for small and medium restaurants. The premature food stalls were 64.23% (123/79), the difference was statistically significant (P <0.01). A total of 3 658 tableware samples were tested, of which 2,971 were qualified, with a pass rate of 81.22%. Among them, the rate of passing disinfection of large tableware was high (90.49%), that of premature food stalls was low (67.86%), that of different types of restaurant Rate difference was statistically significant (P <0.01). The qualified rate of 5 samples was cup (88.69%), tray (84.39%), spoon (79.95%), bowl (78.55%) and chopsticks (73.60%), the difference was statistically significant ). The passing rate of all kinds of samples were the highest in large restaurants, followed by small and medium restaurants, with the lowest passing rate of premature food stalls (P <0.01). The pass rate of tableware disinfection in winter and spring was higher than that of summer and autumn, There was a statistically significant difference in the passing rate of stalls between the two seasons (P <0.01). Conclusion The qualified rate of tableware disinfection in catering industry in Jiangning District is lower than the average level of the province. Health supervision and law enforcement should be strengthened. The supervision of premature food stalls and centralized tableware disinfection center should be strengthened to ensure the diet safety of the general public.