论文部分内容阅读
目的了解成都市武侯区各餐饮单位餐(饮)具消毒情况。方法采用大肠菌群快速检测纸片法,对2007-2011年在辖区内的各餐饮单位消毒后餐(饮)具进行抽样检测,并运用SAS 9.1.3对检测数据进行分析。结果武侯区餐饮单位餐(饮)具的消毒合格率呈逐年上升趋势,2011年已超过90.0%(χ2趋势=1 461.028,P<0.01);大中型餐饮单位餐(饮)具合格率(82.42%)优于小型餐饮单位餐(饮)具合格率(78.73%),差异有统计学意义(P<0.01);高温蒸汽及电子消毒柜消毒的餐(饮)具合格率(90.64%)明显高于化学药物消毒(73.05%),差异有统计学意义(P<0.01);保洁柜中的餐(饮)具合格率(90.64%)明显高于摆放在餐桌上的餐(饮)具合格率(50.99%),差异有统计学意义(P<0.01);冬春季节餐(饮)具消毒合格率(85.01%)优于夏秋季节餐(饮)具消毒合格率(73.80%),差异有统计学意义(χ2=1 277.46,df=1,P<0.01)。结论 2007-2011年武侯区内餐饮单位消毒后餐饮具合格率逐年上升。
Objective To understand the Wuhou District catering units dining (drinking) with disinfection. Methods The rapid detection of coliform bacteria using the paper method, from 2007 to 2011 in the area of various catering units after disinfection meal (drink) with sampling, and the use of SAS 9.1.3 analysis of the test data. Results The passing rate of food (drinkware) in Wuhou district showed an upward trend year by year, exceeding 90.0% in 2011 (χ2 trend = 1 461.028, P <0.01). The passing rate of meals (drinking) in large and medium- 82.42%) than the small catering units dining (drinking) with a pass rate of 78.73%, the difference was statistically significant (P <0.01); high-temperature steam and electronic disinfection cabinet dining (drinking) with a pass rate of 90.64% Significantly higher than the disinfection of chemical drugs (73.05%), the difference was statistically significant (P <0.01); the cleaning of the meal (drinking) with a pass rate of 90.64% was significantly higher than placed on the table meal (drink) With a pass rate of 50.99%, the difference was statistically significant (P <0.01); winter and spring meals (drinking) with disinfection pass rate (85.01%) better than the summer and autumn meal (drinking) with disinfection pass rate of 73.80% , The difference was statistically significant (χ2 = 1 277.46, df = 1, P <0.01). Conclusion 2007 - 2011 Wuhou district catering units after disinfection tableware rate has increased year by year.