“云南过桥米线”制作和食用过程中卫生影响因素探究

Investigation and Analysis on Sanitarian Factors in Producing and Eating "Yunnan's Rice Noodle Cross Bridge"

目的探究"云南过桥米线"制作和食用过程中与寄生虫感染有关重要环节的现状及影响因素。方法采用问卷对昆明市5所高校学生和部分公共场所市民共650人进行调查;对昆明市3家有代表性的"过桥米线"餐馆进行采样测温。结果被调查餐馆上桌时的汤温为84.50～89.81℃;放入生肉、生蛋并等待1min后的汤温为77.55～82.26℃。职业分组中医学生组和食用频率分组中经常吃组的科学操作比例最高。遇汤温不够时,其他职业组、非医学大学生组和医学生组处理方式的谨慎度评分依次为0.74,0.67和0.63;汤温担心程度分组中担心组的谨慎度评分高于不担心组。结论昆明市场上的生肉受到严格检验检疫和多重监督管理;汤温达到卫生监督标准;顾客的科学操作比例与性别、职业、食用频率和寄生虫学知识程度有关;顾客遇到汤温不够高时的处理方式与性别、职业和对汤温的担心程度有关。卫生监管部门和餐馆应共同努力,保障"云南过桥米线"的安全和品质。

Objectives To investigate the important processes and influencing factors of the possible parasitic infections in producing and eating 'Yunnan's Rice Noodle Cross Bridg'.Method 650 samples from Kunming were collected by using self-designed questionnaire.Chi-square test was applied to evaluate the influencing factors.Results The temperature of serving soup is 84.50 ~ 89.81 ℃.One minute after putting raw meat and an egg into the soup,the temperature is 77.55 ~ 82.26 ℃.When grouped by occupations,medical students and those who eat regularly got the highest operation accuracy.When the temperature of serving soup is not high enough,the prudent degree of other occupations,non-medical students and medical students were 0.74,0.67 and 0.63.Citizens who worried that the temperature of the serving soup is not high enough were more prudently than those who did not.Conclusions Raw meat in Kunming market has to undergo a rigorous inspection and management.Serving soup temperature is higher than the hygiene supervision and inspection standards.The operation accuracy of the consumers is related to gender,occupation,eating frequency and parasitological knowledge level.When the temperature of the serving soup is not high enough,actions of consumers are different.Health supervision and inspection departments should work together with restaurants to ensure the safety and quality of 'Yunnan's Rice Noodle Cross Bridge'.