大连市中山区餐具消毒效果浅析

食品卫生实行法制管理以来，饮食行业的卫生状况和餐具消毒效果日渐好转。从大连市中山区１９８１至１９９２年中的５年餐具消毒效果分析中可以看出：大中型及国营集体饭店，应用消毒方法，技术水平，从业人员素质及卫生掌握好于小型、个体饭店。各种消毒方法首选为蒸汽法，其余依次为化学药物法、红外线电热消毒法和煮沸法。化学药物法虽使用方便，省时省力，但需解决氯臭味的消除或研制出无味洗消剂；红外线消毒法受供电、消毒容量的限制和餐具破损率大，需配备其他消毒方法；煮沸法因消毒效果不良应予以淘汰。实行一次性筷子单包装后，合格率明显提高。大肠菌群快速纸片法试用后，简化了检验程序，有利于提高监督监测工作效率。

Brief analysis of the disinfectant effectiveness on tableware in zhongshan district, dalian

The authors analysed the disinfectant effect on tableware from 1981 to 1992. The disinfectant methods, technical levels and personnel quality in the large or middle state-run and collective-run hotels are better than in the small privately owned ones. Among the disinfectant methods, the best disinfectant method is the vapour method. The other methods are chemical medicinal method, infrared heating method and boiling method. The medicinal method is convenient, but the chlorine or rotten tastes must be cleaned off. The infrared heating method is limited by the electricity supply and disinfectant capacity. The effectiveness of the boiling method is not good enough. Since the chopsticks were used only once, the qualified rate in hygiene has markedly been raised. With the application of the rapid paper strip method in testing coligroup, the examining procedures are simplified and are helpful to raising the working efficiency of supervising and monitering.