医药前沿
醫藥前沿
의약전연
YIAYAO QIANYAN
2014年
7期
35-36
,共2页
餐具%卫生%大肠杆菌
餐具%衛生%大腸桿菌
찬구%위생%대장간균
tableware%disinfection%coliform
目的：了解汕头市龙湖区餐饮业餐具的卫生情况，加强和完善餐饮业卫生管理措施。方法随机抽样的方法采集大型、中型及小型餐饮店等不同饮食单位使用的餐具，其类型分为大餐具、中餐具和小餐具，以“大肠菌群快速检验纸片”对其进行卫生学监测。结果共抽样1368份，合格1164份，总合格率为85.1％。大型、中型、小型餐饮店样品合格率分别为92.1%、90.2%和73.4%，大型、中型餐饮店样品合格率均高于小型餐饮店样品合格率（P均＜0.05），差异有显著统计学差异，大型、中型餐饮店样品合格率无统计学差异。大型、中型、小型餐具样品合格率分别为77.7%、87.5%和89.3%，小型、中型餐具样品合格率均高于大型餐具样品合格率（P均＜0.05），差异有显著统计学差异，小型、中型餐具样品合格率无统计学差异。结论在本辖区内餐饮业餐具的抽检中，不同规模餐饮店、不同类型餐具的合格率存在较大差别。必须加强对小型餐饮店餐具卫生消毒监督。
目的：瞭解汕頭市龍湖區餐飲業餐具的衛生情況，加彊和完善餐飲業衛生管理措施。方法隨機抽樣的方法採集大型、中型及小型餐飲店等不同飲食單位使用的餐具，其類型分為大餐具、中餐具和小餐具，以“大腸菌群快速檢驗紙片”對其進行衛生學鑑測。結果共抽樣1368份，閤格1164份，總閤格率為85.1％。大型、中型、小型餐飲店樣品閤格率分彆為92.1%、90.2%和73.4%，大型、中型餐飲店樣品閤格率均高于小型餐飲店樣品閤格率（P均＜0.05），差異有顯著統計學差異，大型、中型餐飲店樣品閤格率無統計學差異。大型、中型、小型餐具樣品閤格率分彆為77.7%、87.5%和89.3%，小型、中型餐具樣品閤格率均高于大型餐具樣品閤格率（P均＜0.05），差異有顯著統計學差異，小型、中型餐具樣品閤格率無統計學差異。結論在本轄區內餐飲業餐具的抽檢中，不同規模餐飲店、不同類型餐具的閤格率存在較大差彆。必鬚加彊對小型餐飲店餐具衛生消毒鑑督。
목적：료해산두시룡호구찬음업찬구적위생정황，가강화완선찬음업위생관리조시。방법수궤추양적방법채집대형、중형급소형찬음점등불동음식단위사용적찬구，기류형분위대찬구、중찬구화소찬구，이“대장균군쾌속검험지편”대기진행위생학감측。결과공추양1368빈，합격1164빈，총합격솔위85.1％。대형、중형、소형찬음점양품합격솔분별위92.1%、90.2%화73.4%，대형、중형찬음점양품합격솔균고우소형찬음점양품합격솔（P균＜0.05），차이유현저통계학차이，대형、중형찬음점양품합격솔무통계학차이。대형、중형、소형찬구양품합격솔분별위77.7%、87.5%화89.3%，소형、중형찬구양품합격솔균고우대형찬구양품합격솔（P균＜0.05），차이유현저통계학차이，소형、중형찬구양품합격솔무통계학차이。결론재본할구내찬음업찬구적추검중，불동규모찬음점、불동류형찬구적합격솔존재교대차별。필수가강대소형찬음점찬구위생소독감독。
[Objective] This study aimed to evaluate the disinfection quality of tableware in catering from Longhu District, Shantou City and to give suggestions for improving health management in catering. [Methods] We randomly col ected different type of tableware from large, medium and smal restaurants, the disinfection quality was tested with with "rapid coliform test paper". [Results] 1368 samples of tableware were detected and 1164 of them were qualified, the qualified rate was 85.1% in total. The qualified rate was 92.1%, 90.2% and 73.4% for samples from large, medium, smal size restaurants respectively. The samples from large and medium-sized restaurants were with higher qualified rate than those from smal restaurants (P <0.05). The pass rate of large, medium and smal utensils samples was 77.7%, 87.5% and 89.3% respectively. There was a significant difference between large utensils and medium or smal utensils (P <0.05). [Conclusion] The disinfection quality of tableware was significant different in utensils and restaurants with different size in Longhu District, Shantou City. The supervision of tableware disinfection quality, especial y in smal restaurants, should be strengthen.
