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目的了解广州市食品卫生监督量化分级A级单位熟食品和餐饮具的微生物污染情况。方法对广州市76家食品卫生监督量化分级A级单位的熟食品和餐饮具进行随机无菌采样,并对所采样品进行微生物学检测,数据采用SPSS.13.0软件包进行统计分析。结果共监测A级单位76家,合格44家,合格率为57.89%,其中餐饮单位合格率为56.60%(30/53),集体食堂合格率为60.87%(14/23)。熟食品的合格率为85.45%(329/385),56份不合格的熟食品中大肠菌群超标占76.78%。餐饮具的合格率为97.91%(1 263/1 290),其中餐饮单位餐饮具合格率为99.13%(1 031/1 040),集体食堂餐饮具合格率为92.80%(232/250),两者差异有统计学意义(P<0.01);市直管A级单位的熟食品、餐饮具合格率均高于区管A级单位(P<0.01或P<0.05)。结论广州市A级餐饮单位和集体食堂部分熟食品卫生状况不容乐观,有关监督部门须加强对熟食品各个环节的监督管理以及加强对中小餐饮单位、集体食堂的餐饮具消毒工作指导和管理,以减少食源性疾病的发生。
Objective To understand the status of microbial contamination of cooked food and tableware in Class A of Guangzhou Food Hygiene Supervision and quantification classification. Methods A total of 76 food grade A supervision units in Guangzhou were randomly sampled randomly for germ - free food and tableware. Microbiological tests were performed on the sampled samples. The data were analyzed by SPSS 13.0 software package. Results A total of 76 A-level units were tested and 44 were qualified, with a pass rate of 57.89%. Among them, the passing rate of catering units was 56.60% (30/53) and that of collective canteens was 60.87% (14/23). The passing rate of cooked food was 85.45% (329/385), 56.7% of the 56 unqualified cooked food exceeded the standard of coliform bacteria. The passing rate of tableware was 97.91% (1 263/1 290), of which the qualification rate of catering establishments was 99.13% (1031/1 040) and that of collective canteen was 92.80% (232/250) (P <0.01). The qualified rate of cooked food and tableware in Grade A units directly under the municipal administration was higher than that of Grade A units in district management (P <0.01 or P <0.05). Conclusion Guangzhou A-class catering units and collective canteens partially cooked food hygiene situation is not optimistic, the relevant supervision departments should strengthen the supervision and management of all aspects of cooked food and strengthen the small and medium-sized catering units, collective canteens catering equipment disinfection work guidance and management to Reduce the occurrence of foodborne illness.