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目的了解深圳市集中式消毒餐(饮)具的卫生质量状况,为进一步加强卫生监督管理提供科学依据。方法对2013-2016年辖区内餐(饮)具集中消毒服务单位清洗消毒的餐具、饮具进行随机抽检,检测感官、致病菌、大肠菌群、洗涤剂残留等指标。结果集中式消毒餐(饮)具的总合格率为94.24%,2013-2016年合格率分别为83.43%、96.55%、97.38%和98.03%,其中2013年合格率最低,差异有统计学意义(χ2=147.035,P<0.001);4年全项指标合格单位所占比例分别为50.00%、78.95%、87.18%和84.85%,差异有统计学意义(χ2=17.755,P<0.001);4年2 345份集中式消毒餐(饮)具的感官、游离性余氯、致病菌四项指标检测合格率均为100.00%,大肠菌群、烷基(苯)磺酸钠合格率分别为94.46%、99.79%;圆碗、茶杯、圆碟、饭匙、筷子的合格率差异无统计学意义(χ2=1.290,P>0.05)。结论深圳市集中式消毒餐(饮)具消毒效果总体符合相关要求,但仍存在卫生问题,需持续加强对餐(饮)具集中消毒服务单位的卫生监督管理。
Objective To understand the health quality of centralized disinfection meals (drinking) in Shenzhen and provide scientific basis for further strengthening health supervision and management. Methods Random sampling of tableware and tableware used for cleaning and disinfection of catering (drinking) units with disinfection services in the area from 2013 to 2016 was conducted to detect such indicators as sensory, pathogenic bacteria, coliform bacteria and detergent residue. Results The total pass rate of centralized disinfection meals was 94.24%. The pass rates in 2013-2016 were 83.43%, 96.55%, 97.38% and 98.03% respectively. Among them, the pass rate was the lowest in 2013 with a statistically significant difference (χ2 = 147.035, P <0.001). The percentage of qualified units in the 4-year full-term index was 50.00%, 78.95%, 87.18% and 84.85% respectively, with significant difference The qualified rate of 4 345 centralized disinfection meal (drinking) with sensory organs, free residual chlorine and pathogenic bacteria was 100.00%, coliform group and sodium alkyl benzene sulfonate were 94.46 %, 99.79%. There was no significant difference in the passing rate of round bowl, cup, dish, rice spoon and chopstick (χ2 = 1.290, P> 0.05). Conclusion The disinfection effect of centralized disinfection meal (drinking) in Shenzhen generally meets the relevant requirements, but there are still health problems. Health supervision and administration of centralized disinfection service units for meals (drinking) should be continuously strengthened.