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目的了解某市餐饮场所室内空气卫生质量状况,为加强餐饮业卫生管理提供依据。方法通过理化分析和现场空气采样检测方法,对宁夏回族自治区石嘴山市不同类型饭店餐馆就餐场所空气质量进行监测与分析。结果连续3年从该市不同类型餐饮单位共采集空气13 473次,空气卫生质量平均合格率82.86%。不同规模餐馆就餐场所空气监测合格率有显著性差异(P<0.005)。量化分级管理的不同等级餐馆就餐场所空气监测合格率有显著性差异(P<0.005)。不同季节餐馆就餐场所空气监测合格率有显著性差异(P<0.005)。结论随着卫生监督和监测力度的不断加大,就餐场所空气卫生质量不断提高,监测中主要不合格的指标为相对湿度、二氧化碳、一氧化碳、甲醛、可吸入颗粒物、空气细菌数。
Objective To understand the health status of indoor air in food establishments in a certain city and provide the basis for strengthening the health management in the food service industry. Methods The air quality of dining establishments in different types of restaurants in Shizuishan, Ningxia Hui Autonomous Region was monitored and analyzed through physical and chemical analysis and on-site air sampling and detection methods. Results A total of 13 473 air samples were collected from different types of catering units in the city for three consecutive years, with an average pass rate of 82.86%. There were significant differences (P <0.005) in passing rate of air monitoring in dining establishments of different scales. There was a significant difference (P <0.005) in passing rate of air monitoring at different levels of restaurant dining places managed by quantitative management. There was a significant difference (P <0.005) in the passing rate of air monitoring at the dining establishments in different seasons. Conclusion With the continuous improvement of health supervision and monitoring, air quality in eating places has been continuously improved. The main unqualified indicators in monitoring are relative humidity, carbon dioxide, carbon monoxide, formaldehyde, respirable particulate matter and airborne bacteria.