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目的探索餐具集中清洗消毒过程中对表面清洁效果的影响因素。方法使用ATP生物荧光法对经过不同清洗消毒程序的餐具的表面污染度进行现场检测。结果清水浸泡组检测合格率为0.00%,去渍浸泡粉浸泡组检测合格率为33.33%,经去渍浸泡粉浸泡并高温消毒的12组餐具检测合格率为100.00%;在未高温消毒的情况下,去渍浸泡粉浸泡组餐具的检测合格率明显高于清水浸泡组(P<0.01);经100℃高温消毒2 min后,检测结果显示不同温度对A值有影响(P<0.01),加热时间对A值没有影响(P>0.05)。结论去渍浸泡粉溶液能降低餐具表面污染度,高温消毒是保持餐具表面清洁的一道必要程序。
Objective To explore the influential factors on the surface cleaning effect during the intensive cleaning and disinfection of tableware. Methods The biofluorescence method was used to detect the surface contamination of dishes after different cleaning and disinfection procedures. Results The passing rate of water immersion test was 0.00%, the pass rate of soaking soaking immersion test was 33.33%, the pass rate of 12 sets of tableware soaked by soaking immersing test and high temperature was 100.00%. In the condition of non-high temperature disinfection (P <0.01). After being sterilized at 100 ℃ for 2 min, the test results showed that different temperatures had effects on the A value (P <0.01) Heating time had no effect on A (P> 0.05). Conclusion Scouring soaking powder solution can reduce the surface contamination of tableware, high temperature disinfection is to keep the tableware surface cleaning an essential procedure.