论文部分内容阅读
目的了解玉溪市各类餐饮单位餐(饮)具的消毒状况,分析影响餐(饮)具消毒效果的主要因素,为制定提高餐(饮)具消毒质量的措施,加强卫生监督和管理提供科学的依据。方法随机抽取玉溪市90家餐饮单位消毒后的540件餐(饮)具作为样品,根据GB14934-94《食(饮)具消毒卫生标准》中的纸片法检测样品的大肠菌群。结果全市共监测90家餐饮单位,总消毒合格率为44.4%,其中酒店类的合格率为60%,食堂类的合格率为30%,火锅、茶室类的合格率为25.6%,快餐、小吃店类的合格率为47.9%,不同类型餐饮单位餐(饮)具合格率的差异有统计学意义(P<0.05)。监测餐(饮)具540份,合格356份,合格率为65.9%,杯类消毒的合格率(80.2%)比盘类、碗类、汤匙、筷子、刀叉等的合格率高,不同种类餐(饮)具合格率的差异有统计学意义(P<0.05)。结论玉溪市各类餐饮单位餐(饮)具消毒整体合格率较低,有关部门应加强对餐饮单位的监督力度。
Objective To understand the disinfection status of various kinds of catering units in Yuxi City and to analyze the main factors influencing the disinfection effect of meals and drinking water and to provide scientific measures to improve the quality of food and drink disinfection and to strengthen the supervision and management of hygiene The basis. Methods A total of 540 samples of food (drink) from 90 food and beverage units in Yuxi City were randomly selected as samples. The coliforms of samples were tested according to the paper method of GB14934-94 Sanitary Standard for Food (drink) Disinfection. Results A total of 90 catering units were monitored in the city with a total disinfection pass rate of 44.4%. Among them, the passing rate of hotel categories was 60%, the passing rate of canteen categories was 30%, the passing rate of hot pots and tearooms was 25.6%, and snacks and snacks The passing rate of shops was 47.9%. There was a significant difference in the passing rates of meal (drink) between different types of catering units (P <0.05). There were 540 meals with 540 meals passing the test, with a pass rate of 65.9%. The pass rate of cup disinfection was 80.2% higher than those of dishes, bowls, spoons, chopsticks, knives and forks. Different types There was a significant difference in the passing rate of meal (drink) (P <0.05). Conclusion Various types of catering units in Yuxi have a low overall pass rate of disinfection, and relevant departments should strengthen the supervision of catering units.