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目的 :检测公用餐具消毒效果。方法 :对不同单位、品种、消毒方法、存放时间及方法的餐具 62 0 5件采用检测纸片粘贴法检测大肠菌群 ,监测其合格率。结果 :合格 3 893件 ( 62 .74%)。除不同品种餐具间无明显差异外 ,不同单位、消毒方法、存放时间及方法间均存在显著性差异 ( P<0 .0 5 )。结论 :建议采用煮沸、蒸汽及化学消毒方法当日消毒 ,并有保洁措施 ,同时加强卫生监督宣传和监测力度 ,以便提高餐具消毒合格率。
Objective: To test the disinfection effect of common tableware. Methods: 62 0 5 dishes with different units, varieties, methods of disinfection, storage time and method were used to detect coliform bacteria by the method of test paper paste, and the pass rate was monitored. Results: 3 893 (62.74%) were eligible. In addition to no significant differences between different varieties of tableware, different units, methods of disinfection, storage time and methods were significantly different (P <0. 05). Conclusion: It is recommended to use boiling, steaming and chemical disinfection disinfection day, and cleaning measures, while strengthening health supervision and publicity and monitoring efforts in order to improve pass rate of tableware disinfection.