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目的了解河南省饮食行业餐饮具卫生状况,防止因餐饮具不洁引起食源性疾病,为该省饮食行业监管部门制定监管措施提供科学依据。方法 2010年选取河南省的10个省辖市及其10个县(每个被抽检市抽检1个县)大、中、小饭店173家,随机抽取准备使用的集中消毒餐具、一次性筷子、餐盒,检测大肠菌群、沙门氏菌、志贺氏菌、金黄色葡萄球菌;2011年选取全省18个省辖市及14个县(其中14个省辖市各抽检1个县)大、中、小饭店、幼儿园、学校食堂190家,检测游离性余氯、烷基(苯)磺酸钠残留。结果2010年餐饮具微生物指标总合格率为86.28%,其中集中消毒餐具合格率为74.16%,不合格项目为大肠菌群,未检出致病菌;洗消剂残留合格率为97.66%,不合格项目为烷基(苯)磺酸钠残留超标,余氯残留全部合格。结论河南省饮食行业的餐饮具微生物污染处于可控范围,其消毒效果有待提高,洗涤剂残留仍有存在,应加强餐饮具卫生管理,提高卫生质量。
Objective To understand the sanitary status of catering tableware in Henan Province and to prevent food-borne diseases caused by the impureness of tableware, so as to provide a scientific basis for the regulatory measures of the catering industry in this province. Methods A total of 173 large, medium and small restaurants were selected from 10 provincial cities and 10 counties in Henan Province in 2010 (each sampling county was sampled one by one), and centralized disinfection tableware, disposable chopsticks, Meal boxes, detection of coliform bacteria, Salmonella, Shigella, Staphylococcus aureus; selected in 2011 in 18 provinces and 14 prefectures in the province (14 prefectures in each sampling a county) large, medium , 190 small restaurants, kindergartens and school canteens. Residual free chlorine and alkyl (benzene) sulfonate residues were detected. Results The total qualified rate of microbiological indicators of tableware in 2010 was 86.28%, of which the qualified rate of concentrated sterilized tableware was 74.16%. The unqualified items were coliform bacteria and no pathogenic bacteria were detected. The passing rate of decontaminated residues was 97.66% Qualified projects for the alkyl (benzene) sulfonate residue exceeded, residual chlorine residue all qualified. Conclusion Microbial contamination of catering utensils in the catering industry in Henan Province is in controllable range. The disinfection effect needs to be improved and detergent residues still exist. Health management of catering utensils should be strengthened to improve the hygiene quality.