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目的对餐饮行业的餐具消毒效果进行分析,探求合适的餐饮具消毒方法和措施。方法对宜城市疾控中心2010～2011年餐饮单位调查信息及餐具消毒监测结果进行分析。结果城区餐饮单位的餐具合格率为70.25%,乡镇合格率为39.33%;蒸气消毒、煮沸消毒、化学消毒剂消毒和电子柜消毒的消毒合格率分别为72.34%、69.90%、57.96%和46.48%;有存放柜并且符合卫生要求的饮食单位餐具合格率为58.25%;无专门存放柜或存放柜不符合卫生要求的单位,其餐具合格率为51.63%。结论大型饮食企业消毒合格率明显高于小型饮食单位、蒸气消毒消毒效果好于其它消毒方法、保洁设施及措施对消毒效果有重要影响。
Objective To analyze the disinfection effect of tableware in the catering industry and to find suitable disinfection methods and measures for tableware. Methods Yicheng City CDC 2010-2011 catering unit survey information and tableware disinfection monitoring results were analyzed. Results The passing rate of tableware of urban catering units was 70.25% and that of townships was 39.33%. The disinfection pass rates of steam sterilizing, boiling disinfection, chemical disinfectant disinfection and electronic cabinet disinfection were 72.34%, 69.90%, 57.96% and 46.48% respectively, ; With storage cabinets and meet the hygiene requirements of catering units pass rate of 58.25%; no special storage cabinets or storage cabinets do not meet the health requirements of the units, the tableware pass rate of 51.63%. Conclusion The pass rate of disinfection of large-scale catering enterprises is obviously higher than that of small-scale catering units. The effect of steam disinfection and disinfection is better than other disinfection methods. The cleaning facilities and measures have an important influence on the disinfection effect.