深圳市龙岗区饮食业餐饮具卫生状况及消毒效果观察

目的]为了解深圳市龙岗区的饮食企业餐饮具消毒工作的状况，分析餐饮具消毒效果。方法]制订统一的调查表格，对龙岗区215家饮食企业的餐饮具卫生状况进行调查，用大肠菌群快速纸片法对215家饮食企业的2565份餐饮具进行消毒效果监测。结果]餐饮卫生合格率仅65.11%，半数以上餐饮具洗消保洁设施不配套、不专用；经过几种消毒方法的消毒效果进行分析比较，发现合格率由高至低依次为远红外线消毒、蒸汽消毒、煮沸消毒、化学药物消毒。结论]应加强饮食企业的卫生监督管理工作，餐饮具消毒工作应选用正确有效的消毒方法。消毒后应采取保洁措施，防止二次污染。

Sanitary status and effect of sterilization of tableware in Longgang districtof Shenzhen.

Objective]To investigate the situation and effect of tableware sterilization in catering trades in Long Gang district. Method] Use unified form to investigate hygienic situation of tableware in 215 catering enterprises of Long Gang. Use colibacillus fast paper method to test the sterilization of the 1565 set of tableware. Result] Hygienic qualification rate is only 65. 11% . More than half of the cleaning facilities are not qualified. The qualification rates of several sterilizing methods, ranging from high to low, are far - infrared radiation sterilization, vapor sterilization, boiling method and chemical medicine method. Conclusion ] Hygienic supervision work should be strengthened. Effective sterilization.method should be taken to prevent second contamination.