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目的为了解餐饮业食(饮)具消毒效果状况,进一步加强技术指导和卫生管理工作。方法对2008～2010年五莲县部分餐饮单位食(饮)具消毒效果监测资料进行分析。结果 2008～2010年合计检测样品1 854份,合格1 448份,合格率为78.10%。各年度检测合格率分别为2008年为68.86%,2009年为76.52%,2010年为89.00%,各年间差异有统计学意义(χ2=72.33,P<0.05);2008～2010年酒杯合格率77.87%,筷子合格率68.23%,盘子合格率87.58%,各年间的差异均有统计学意义(χ2=24.74、17.42、38.94,P<0.05);2008～2010年大型宾馆饭店检测合格率93.98%,中型饭店检测合格率84.66%,小型餐饮单位检测合格率65.44%,差异有统计学意义(χ2=157.19,P<0.01);2008～2010年采用蒸煮法消毒的样品合格率84.40%,采用电子消毒柜消毒的样品合格率64.63%,采用化学药物消毒的样品合格率39.66%,差异有统计学意义(χ2=167.71,P<0.01)。结论五莲县餐饮业各年度餐饮具检测合格率呈逐年增高趋势,小型餐饮单位的食(饮)具消毒工作应进一步加强。
Objective To understand the status of food (drink) disinfection effect in the catering industry and further strengthen the technical guidance and health management. Methods The data of disinfection monitoring of food and drink in some catering units in Wulian County from 2008 to 2010 were analyzed. Results A total of 1 854 test samples were obtained from 2008 to 2010, with 1 448 samples passing the test. The pass rate was 78.10%. The passing rate of each year was 68.86% in 2008, 76.52% in 2009 and 89.00% in 2010, with significant difference between years (χ2 = 72.33, P <0.05). The passing rate of wine glasses from 2008 to 2010 was 77.87 %, The passing rate of chopsticks was 68.23%, the passing rate of plates was 87.58%, the differences among the years were statistically significant (χ2 = 24.74,17.42,38.94, P <0.05); the passing rates of large hotels and restaurants in 2008 ~ 2010 were 93.98% The passing rate of medium-sized restaurants was 84.66%, that of small-scale catering units was 65.44%, the difference was statistically significant (χ2 = 157.19, P <0.01). The passing rate of samples disinfected by cooking was 84.40% from 2008 to 2010, The qualified rate of cabinet sterilized sample was 64.63%, the qualified rate of sample sterilized with chemical drug was 39.66%, the difference was statistically significant (χ2 = 167.71, P <0.01). Conclusion Wulian County Catering Industry annual inspection rate of dining tableware showed an upward trend year by year, small catering units of food (drinking) with a disinfection should be further strengthened.