绵阳市餐饮业餐饮具消毒效果监测结果分析

目的了解绵阳市城区餐饮业餐饮具消毒合格情况，为卫生监管部门制定餐饮业餐饮具的卫生管理措施提供依据。方法按照《食（饮）具消毒卫生标准》（GB14934—94）规定的纸片法对2005-2008年间该市餐饮业142886件餐饮具进行采样和大肠菌群的快速检测，并对检测结果进行统计分析。结果2005-2008年度绵阳城区共监测餐饮具142886件，合格115356件，总合格率为80．73％。各年度餐饮具消毒合格率分别为75．88％、79．52％、81．26％和86．40％，各年度间餐饮具消毒合格率差异有统计学意义（P〈0．01）；不同规模经营单位、不同类别、不同季节、不同消毒方式餐饮具消毒合格率经统计学分析差异均具有统计学意义。大型餐饮业餐饮具消毒效果明显高于中小型餐饮业；筷子的合格率最低，仅为71．47％，明显低于其他类别的餐饮具，第3季度的合格率明显低于其他季节，用蒸汽、煮沸消毒的方式餐饮具消毒合格率最高。结论绵阳市城区餐饮具消毒合格率呈逐年上升趋势。在今后的卫生监管中，应加强中、小型餐饮业第3季度餐饮具的执法监督检测力度，加强餐饮业从业人员的卫生知识培训，提高餐饮具消毒合格率，是防止因餐饮具消毒不严而造成的食源性疾病发生和传播的有力措施。

Analysis on Monitoring Results of Tableware Sterilization Effect in catering industry of Mianyang City

Objective ] To investigate the tableware sterilization effect in Mianyang and provide evidence for the sanitation manage- ment to develop health management measures for tableware and cooker. Methods] From 2005 to 2008, totally 14286 tableware samples were collected, the coliform group was detected by the paper strip method according to the hygienic standard for disinfection of dinner and drinking set （GB14934- 94）, the detection results were statistical analyzed. Results] 142 886 tableware samples were examined, 115,356 were qualified and the total qualification rate was 80.73%. The qualification rate was 75.88%, 79.52 % , 81.26% and 86.40% from 2005 to 2008 respectively. The differences of qualification rates were significant between years; and that between units with different operation scale, different types, different seasons, different＇disinfection methods were aU significant. The sterilization effect in large catering industry was obviously better than the middle and small units. The qualification rate of chopsticks was 71.47% which was lower than other kinds of tableware obviously. The qualification rate of the third season was lower than other seasons too. The qualification rate of tableware which sterilized by steam and water boiling methods was higher than other methods. Conclusion] The qualification rate of tableware in Mianyang is improving annually. It is important to strengthen monitoring and detection in the middle and small catering units especially in the third season. It is necessary to reinforce the training sanitation knowl- edge among employees of catering industry and improve the qualification rate of tableware sterilization in order to avoid food borne diseases occurence in the future.