论文部分内容阅读
目的:对外界温度及餐具存放的时间,和大肠菌群之间的关联性进行观察与分析。方法:将某餐饮单位2014年11月11~15日的餐具消毒情况作为实验研究的内容,采取纸片法对其各个时间段的气温、餐具存放时间,大肠菌群的阳性率情况进行检测与观察。结果:在五日内共有70件样品大肠菌群检测呈阳性,其阳性率为22.9%(70/306),而其上午与下午的大肠菌群阳性率分别是34.5%(49/142)、12.8%(21/164)。结论:外界温度与餐具消毒之后的存放时间,和大肠菌群的阳性率之间有一定的关系,其中,餐具存放的时间愈长,大肠菌群阳性率愈高。
OBJECTIVE: To observe and analyze the correlation between the external temperature and the storage time of tableware and coliform bacteria. Methods: The disinfection of tableware in a catering company from November 11 to November 15, 2014 was taken as the content of experiment study. The paper method was used to detect the temperature, the storage time of tableware and the positive rate of coliform bacteria in each period Observed. Results: A total of 70 samples were positive for coliform detection within a period of 5 days, with a positive rate of 22.9% (70/306), while the positive rates of coliform bacteria in the morning and afternoon were 34.5% (49/142) and 12.8 % (21/164). Conclusion: There is a certain relationship between the external temperature and the shelf life after dishwashing, and the positive rate of coliform bacteria. The longer the dishware is stored, the higher the positive rate of coliform bacteria.