目的了解汕头市餐饮业餐具消毒效果的卫生状况,为进一步制订有效的管理措施提供依据。方法于2007—2008年半年1次对汕头市餐饮业的大、中、小型餐厅及集体食堂的餐饮具进行采样和大肠菌群的快速检测,检测方法采用《食(饮)具消毒卫生标准》(GB14934—94)规定的纸片法。结果 2007—2008年共监测餐饮业470家次,363家次合格,总家次合格率为77.2%。共采集餐具5592份,合格5029份,合格率89.9%,其中2007年家次和餐具合格率分别为76.0%(168/221)、88.6%(2312/2610),2008年分别为78.3%(195/249)、91.1%(2717/2982);大型餐饮业餐具消毒合格率(96.8%)高于中型餐饮业单位(92.3%)、集体食堂(88.7%),小型餐饮业单位合格率最低(71.3%)(P<0.05)。结论汕头市小型餐饮单位和集体食堂餐具消毒质量较差,应加强该类餐饮单位餐具消毒效果的监督监测,提高餐具消毒质量。 Objective To understand the hygienic condition of tableware disinfection in Shantou City and provide basis for further effective management measures. Methods During the six months from 2007 to 2008, sampling and coliform detection of large, medium and small restaurants and collective canteens in Shantou City were conducted once a year. The detection methods adopted the “Sanitary Standards for Food and Beverage Disinfection” (GB14934-94) provisions of the paper method. Results A total of 470 food and beverage services were monitored during 2007-2008, with 363 passions and a pass rate of 77.2%. A total of 5592 dishes were collected, 5029 were passed, with a pass rate of 89.9%, of which, the passing rates of family plates and tableware were 76.0% (168/221) and 88.6% (2312/2610) respectively in 2007 and 78.3% (195 /249),91.1%(2717/2982). The pass rate of tableware disinfection in large-scale catering industry (96.8%) was higher than that of medium-sized catering industry (92.3%) and collective canteens (88.7%), and the lowest pass rate of small-scale catering industry was 71.3 %) (P <0.05). Conclusion Shantou small catering units and collective canteen tableware disinfection quality is poor, should strengthen the supervision and monitoring of such catering units tableware disinfection effect, improve tableware disinfection quality.