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目的：为了解海军驻京部队不同灶别的食品及餐具的卫生状况，探索卫生监督的有效方法。方法：于１９９７年先后两次对驻京海军３６家餐厅、食堂的冷荤菜及餐具进行卫生调查。采用棉式子涂沫法采集样品，细菌总数、大肠菌群测定按ＧＢ４７８９．１～４７８９．２８－８４《食品卫生检验方法－微生物部分》进行。结果：几种不同类别的餐厅、食堂中，战士食堂微生物学检测结果最差，其次为经营性餐厅，空勤灶最好。经χ２检验，不同灶别的冷荤菜检测结果有明显差异；菌落总数的超标比χ２＝１０．０１，Ｐ＜０．０２５，差别显著；大肠菌群超标比χ２＝１２．５０，Ｐ＜０．０１，差别非常显著。结论：从总体来看，海军驻京单位餐厅食堂食品及餐具卫生状况是好的，但也存在不同程度污染。建议各级领导应重视食堂管理，搞好食品卫生工作
Objectives: To understand the hygiene status of food and tableware in different units of the Navy’s troops stationed in Beijing and to explore effective methods for health supervision. Methods: In 1997, twice in Beijing Navy 36 restaurants, canteens cold meat dish and tableware hygiene survey. Samples were collected using cotton sub-coating method. The total number of bacteria and coliform were determined according to GB4789.1 ~ 4789.28-84 “Food Hygiene Test Methods - Microbial Section”. Results: In several different types of restaurants, canteens, warfighters microbiology test results worst, followed by commercial restaurants, airborne stove best. The results of χ2 test showed that there was a significant difference in cold meat dish test results between different stoves. The over-standard ratio of total number of colonies was χ2 = 10.01, P <0.025, with significant difference; the over-standard ratio of coliform bacteria χ2 = 12.50, P <0 .01, the difference is very significant. CONCLUSIONS: Overall, the health status of food and utensils at the restaurant canteen of the Navy unit in Beijing is good, but there are also varying degrees of pollution. It is suggested that leaders at all levels should pay attention to canteen management and improve food hygiene