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目的:探究酒店进店餐具大肠杆菌群的监测结果分析。方法:随机选择自2016年1月-2016年12月在平度市抽查的50的酒店餐具大肠杆菌情况,为今后提高公众健康水平而提供依据。结果:调查的500件餐具中,其中未查出大肠杆菌的餐具有410件,90件查出了大肠杆菌,这500件餐具的合格率为82.0%。合格率最高的餐具为碗,合格率达87.27%,碟和杯子的合格率分别为80.61%、80.18%,合格率最低的为筷子,合格率仅为70.53%。消毒柜的合格率最低,为69.33%。化学消毒方式的合格率最高,为87.86%。结论:对餐具的消毒情况需要从餐厅管理人员、工作人员等方面重视消毒的意义,并对筷子餐具消毒药充分,尽量采用化学消毒法,保证就餐人员的健康,防止传染病的流行。
OBJECTIVE: To investigate the monitoring results of Escherichia coli in tableware in hotels. Methods: Random selection of 50 cases of hotel tableware Escherichia coli from January 2016 to December 2016 in Pingdu City for the purpose of improving public health. Results: Of the 500 tableware surveyed, 410 were not found, and 90 were E. coli. The passing rate of the 500 tableware was 82.0%. The pass rate of the highest tableware bowl, pass rate of 87.27%, dish and cup pass rates were 80.61%, 80.18%, the lowest pass rate for chopsticks, passing rate of only 70.53%. The lowest pass rate disinfection cabinet, 69.33%. The highest rate of chemical disinfection of the way, 87.86%. Conclusion: The disinfection of tableware needs to pay attention to the significance of disinfection from the restaurant management staff, staff and other aspects, and full disinfection of chopsticks tableware, chemical disinfection as far as possible to ensure the health of dining staff to prevent the epidemic of infectious diseases.