本文对珠海九州港口岸地区食品从业人员双手洗手前、洗手后、消毒后的细菌卫生学情况进行了调查。结果表明,被调查的20名食品从业人员洗手前、洗手后、消毒后的手细菌总数均数分别为182个/cm~2、80个/cm~2、15个/cm~2,三者有显著性差异。洗手前有两名食品从业人员的双手检出了大肠菌群,阳性率为10%;致病菌在洗手前后及消毒后均未有检出。作者指出食品从业人员必须严格双手的洗消清洁制度,以防止细菌经手污染食品。 This article investigated the situation of bacteria hygiene before and after hand washing by food practitioners in the port area of ​​Kyushu, Zhuhai. The results showed that the average numbers of bacteria in hand after disinfection were 182 / cm ~ 2, 80 / cm ~ 2, 15 / cm ~ 2 after hand washing and 20 handwashing respectively There are significant differences. There were two food practitioners before the hands of the hands of the detection of coliform bacteria, the positive rate was 10%; pathogens in the hands before and after washing and disinfection were not detected. The authors point out that food practitioners must strictly clean their hands with both systems to prevent bacteria from getting contaminated with food.