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目的了解远安县餐饮业餐饮具消毒现状,分析存在的主要问题,确定餐饮监管的重点,提高餐饮安全水平。方法对远安县2008-2013年6 497份餐饮具(不含集中消毒餐具)消毒监测结果进行分析。结果餐具消毒大肠菌群总体合格率为80.94%,总体且呈逐年上升趋势,但2012年,2013年较2011年下降,城区高于乡镇(χ2=23.913,P<0.01);乡镇高于城乡结合部(χ2=16.457,P<0.01),大型餐饮单位为98.34%,而早点快餐仅70.42%,且不同餐饮规模差异有统计学意义(χ2=262.351,P<0.01)、不同消毒方式间差异有统计学意义(χ2=315.174,P<0.01),以煮沸消毒为最高,化学药物消毒最低、不同食品安全量化分级级别消毒合格率间差异有统计学意义(χ2=176.953,P<0.01),B级及以上达95.95%,C级次之,D级及未分级最低仅为70.16%。结论选择合适的消毒方法和加强消毒知识培训是提高消毒合格率的关键,今后要继续推行量化分级管理,早点快餐、城乡结合部等是今后餐饮食品安全监管的重点。
Objective To understand the status quo of catering tableware disinfection in Yuan’an County, analyze the main problems, determine the key points of catering supervision and improve the level of catering safety. Methods The disinfection monitoring results of 6 497 tableware (excluding concentrated disinfection tableware) in Yuan’an County from 2008 to 2013 were analyzed. Results Tableware disinfection of coliform bacteria overall pass rate was 80.94% overall and showed an upward trend year by year, but in 2012 and 2013 decreased compared with 2011, urban areas than townships (χ2 = 23.913, P <0.01) (Χ2 = 16.457, P <0.01), 98.34% for large catering units and 70.42% for earlier fasting ones, and there was a significant difference in different dining scales (χ2 = 262.351, P <0.01) Statistical significance (χ2 = 315.174, P <0.01) was highest in boiling disinfection, lowest in chemical disinfection, and there was significant difference in the qualified rate of disinfection between different food safety classification levels (χ2 = 176.953, P <0.01) 95.95% at or above level, followed by C level, and the lowest at D level and not graded at only 70.16%. Conclusion Choosing the appropriate method of disinfection and strengthening disinfection knowledge training is the key to improving the rate of disinfection. In the future, we should continue to push forward the management of quantitative grading, early fast food and the combination of urban and rural areas so as to focus on food safety supervision in the future.