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目的了解我市餐馆餐具的消毒状况,为制订有效的管理措施提供依据。方法采用大肠菌群快速纸片法对我市16家大型餐馆和12家集中消毒配送站的餐具于不同季节进行了检测,并对检测结果进行了综合分析。结果餐馆餐具一、四季度合格率较高,二、三季度合格率较低,存在显著差异;消毒配送站餐具消毒合格率明显高于餐馆餐具。结论餐馆餐具合格率随气温升高而降低,夏季应加强对餐馆的监督,消毒配送站餐具平均合格率较高,建议推广使用。
Objective To understand the disinfection status of tableware in our city and provide basis for formulating effective management measures. Methods The tableware of 16 large restaurants and 12 centralized disinfection distribution stations in our city were tested in different seasons by the method of coliform fast paper, and the result of the test was comprehensively analyzed. Results The first and fourth quarters of restaurant tableware qualified rate, the second and third quarters of lower pass rates, there are significant differences; Disinfection station tableware disinfection pass rate was significantly higher than the restaurant tableware. Conclusion The qualified rate of restaurant cutlery decreases with the increase of air temperature. In summer, the supervision of restaurants should be strengthened. The average pass rate of tableware of disinfection delivery station is higher, so it is recommended to be popularized.