国际旅行与饮食安全

Dietary Safety in International Travel

本文通过调查分析得知,某些国际航行交通工具上的餐厅餐具细菌总数合格率为36.23—91.60%;班机上与人手密切接触的部位、物品HBsAg检出率为4.16—11.81%,而且航空配餐、小食品、饮用水等的饮食污染实例以及从事饮食服务人员所致的食品卫生问题屡见不鲜。作者从餐饮环境、食物污染及从业人员的卫生素质等三个方面对有碍国际旅行者饮食安全的因素进行讨论,并对其防制措施提出实施意见。

On the basis of investigation and analysis, it was known that qualified rate of aerobic bacterial count was from 36.23% to 91.60% in dining hall and table-ware of international navigation means of transport. HBsAg positive rate was from 4. 16% to 11.81% sampling from the location that contacted closely with hands and articles on airlines. We also found a lot of food contaminated examples coming from food supplies during flight, small packet food, drinking water and people engaged in food production and handling. The author has discussed about the factor of hindering the international traveler's dietary safety from dining place, food contaminated and employees' sanitary quality and put forward measures to prevent and control it.