饮食店用具和工作人员手带菌的调查 |
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引用本文: | 赵显伦,王大珍.饮食店用具和工作人员手带菌的调查[J].中国消毒学杂志,1989,6(4):209-211. |
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作者姓名: | 赵显伦 王大珍 |
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作者单位: | 四川省重庆市卫生防疫站
(赵显伦,王大珍,李秀安,陈和美),四川省重庆市卫生防疫站(李洪) |
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摘 要: | <正> 人们近年来对饮食店用具的消毒评价,作了不少工作,但还未见有对其逐月自然带菌情况的连续观察。我站于1987年8月至1988年7月,选择了不同类型的饮食店,每月对用具进行一次带菌检查,每季对工作人员的手进行一次带菌检查。现将结果报告如下。
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关 键 词: | 饮食店用具 工作人员 带菌调查 手 |
INVESTIGATION ON BACTERIAL CONTAMINATION IN EATING HOUSES |
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Abstract: | Bacterial contamination in eating houses of Chongqing City was investigated. The results indicated that 39.4~91.1% of bowls, chopsticks, kitchen chopping block and hands of workers were contaminated at levels higher than permissible contamination recommended by local anti-epidemic station. The contamination was heavier in summer than in winter, heavier in private eating houses than in state-run ones. |
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