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目的分析2011-2013年太原市餐饮具的消毒状况,为监督提供依据。方法现场随机抽取244家餐饮单位和86家大专院校食堂的餐饮具3 031件,采样检测大肠菌群,按照时间不同、地点不同和类型不同分别进行总结分析。结果三年中被检单位合格率和抽检样品合格率均有上升,2013年和2011年的结果存在差异有统计学意义(χ2=5.19,P<0.05),商业区和工业区,学校食堂和社会餐饮单位间,差异均有统计学意义(χ2=13.43,P<0.05;χ2=28.22,P<0.05)。结论餐饮企业存在差距首要的原因是各企业领导的重视程度不同。
Objective To analyze the disinfection status of tableware in Taiyuan from 2011 to 2013 and provide basis for supervision. Methods A total of 3 031 tableware items from 244 catering establishments and 86 colleges and universities canteens were collected on site. Coliform bacteria samples were collected and tested for summary and analysis according to time, location and types. Results The passing rate of the seized units and the passing rate of sampling samples increased in three years. The difference between 2013 and 2011 was statistically significant (χ2 = 5.19, P <0.05). The commercial and industrial areas, school canteens and Social catering units, the differences were statistically significant (χ2 = 13.43, P <0.05; χ2 = 28.22, P <0.05). Conclusion The main reason for the gap between catering enterprises is that the leaders of enterprises have different levels of emphasis.