论文部分内容阅读
目的:调查本市消毒食(饮)具洗涤剂残留的基本情况,为监督管理提供技术依据。方法:对本市部分餐具消毒企业生产的消毒餐具进行随机采样,检测烷基(苯)磺酸钠含量。结果:总共检测各类餐饮具样品152份,总合格率为98.03%。其中筷子合格率和烷基(苯)磺酸钠残留量分别为89.66%和0.057 mg/100 cm2,匙子、酒杯、饭碗、茶盅四类合格率均为100%,烷基(苯)磺酸钠残留量依次为0.032、0.030、0.028和0.033 mg/100 cm2。结论:本市食(饮)具中洗涤剂残留总体情况较好,但筷子类产品仍存在卫生问题,今后应重点加强监督管理。
Objective: To investigate the basic situation of disinfectant (drink) detergent residue in this Municipality and provide technical basis for supervision and management. Methods: Disinfection tableware produced by some tableware disinfection enterprises in this city was randomly sampled to test the content of sodium alkyl (benzene) sulfonate. Results: A total of 152 samples of various types of tableware were tested with a total pass rate of 98.03%. The pass rate of chopsticks and the residue of alkyl benzene sulfonate were 89.66% and 0.057 mg / 100 cm2 respectively. The passing rate of four kinds of spoon, wine glass, rice bowl and tea cup was 100% Sodium residues were 0.032, 0.030, 0.028 and 0.033 mg / 100 cm2, respectively. Conclusion: The general situation of detergent residues in food and drink in this city is good, but there are still health problems in chopsticks products. In the future, supervision and management should be strengthened.