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目的了解常山县中小学校食堂餐具消毒现状,为规范餐具卫生管理工作提供依据。方法采用随机抽样方法抽取常山县37所中小学校食堂的餐具,根据GB 14934—1994《食(饮)具消费卫生标准》要求检测餐具中大肠菌群,并比较不同类别餐具的消毒合格率。结果共检测餐具样本163份,合格105份,合格率为64.42%;37所学校中,餐具全部合格的8所,合格率为21.62%;中学合格率为23.08%(3/13),小学合格率为20.83%(5/24),中小学餐具合格率比较,差异无统计学意义(P>0.05)。菜盘、托盘、菜盆和菜桶等熟菜容器类餐具的合格率为46.67%,快餐盘、碗、筷子和调羹等用餐餐具的合格率为71.43%,菜勺和饭铲等用具的合格率为52.38%;不同类别餐具消毒合格率比较,差异有统计学意义(P<0.05)。检测的10个餐具品种中,快餐盘合格率最高(80.43%),菜盆合格率最低(40.00%);不同品种餐具消费合格率差异有统计学意义(P<0.05)。结论常山县中小学校食堂餐具消毒合格率偏低,存在食源性疾病的安全隐患;建议加强对学校餐具卫生的监督管理。
Objective To understand the status quo of tableware disinfection in primary and secondary school canteens in Changshan County and provide basis for regulating hygiene management of tableware. Methods The tableware of 37 primary and middle school canteens in Changshan County was extracted by random sampling method. The coliform bacteria in tableware were tested according to GB 14934-1994 Standard for Consumption of Food and Beverage, and the disinfection pass rate of different types of tableware was compared. Results A total of 163 tableware samples were tested, of which 105 were qualified. The pass rate was 64.42%. Among 37 schools, 8 were all qualified, with a pass rate of 21.62% and a middle school pass rate of 23.08% (3/13) The rate of 20.83% (5/24), primary and secondary tableware pass rate, the difference was not statistically significant (P> 0.05). Tableware, pallets, cooking bowls and vegetable juices such as cooked containers classware rate was 46.67%, snack plates, bowls, chopsticks and spoons dining tableware passing rate of 71.43%, chopsticks and rice shovels and other appliances pass rate Was 52.38%; different types of tableware disinfection pass rate, the difference was statistically significant (P <0.05). Among the 10 tested tableware varieties, the highest rate of fast food trays (80.43%) and the lowest yield of dish trays (40.00%) were found among the 10 tableware varieties. There was a significant difference in the passing rate of different varieties of tableware consumption (P <0.05). Conclusion Changshan County canteen tableware disinfection pass rate is low, there are potential safety hazards of foodborne diseases; it is recommended to strengthen the supervision and management of school tableware hygiene.