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目的:探讨餐饮单位餐具消毒效果的检测。方法:2012年7月份,选择辖区内的432家餐饮单位公用餐具消毒效果进行了检测抽样调查。结果:本次共检测897份餐具,其中,大型宾馆检测餐具366件,合格175件,合格率为47.81%。集体及个体单位检测531件,合格201件,合格率为37.85%,总合格率为41.92%(见表1)。对897件餐具按高压蒸气消毒和优氯净浸泡消毒进行灭菌效果比较,结果见表2(P〈0.01)。结论:本次检测结果表明,使用高压灭菌消毒的餐具,其卫生合格率明显高于使用优氯净浸泡消毒的餐具,建议推广应用,以为公众健康提供保障,推动社会和谐良性发展,降低不良事件发生率。
Objective: To investigate the disinfection effect of dining tableware. Methods: July 2012, select the area of 432 catering units common tableware disinfection effect were tested sampling. Results: A total of 897 tableware samples were tested. Among them, 366 tableware samples were checked by large hotels, of which 175 were qualified with a pass rate of 47.81%. Collective and individual units detected 531 pieces, passing 201 pieces with a pass rate of 37.85% and a total pass rate of 41.92% (Table 1). 897 tableware by high-pressure steam sterilization and excellent net chlorine disinfection sterilization effect comparison, the results shown in Table 2 (P <0.01). Conclusion: The test results show that the use of autoclaved tableware disinfection, the health pass rate was significantly higher than the use of net chlorine soaked sterilized tableware, it is recommended to promote the use of public health in order to provide protection to promote social harmony and healthy development, reduce malnutrition Incident rate.