常州市2007—2010年餐饮业餐具消毒抽样检测结果

Sampling Detection Results of Tableware Disinfection in Catering Trade of Changzhou City during 2007-2010

目的分析常州市餐饮业餐具消毒抽样监测结果,更好地预防食源性疾病。方法依据《食(饮)具消毒卫生标准》(GB 14934-94),采用纸片法对2007—2010年常州市餐饮业清洗消毒的餐具进行随机抽样监测,运用χ2检验对监测结果进行统计学分析。结果常州市4年来餐饮业餐具清洗消毒效果合格率逐年提高,2007年为83.7%,2010年提高到97.6%,各年间合格率差异有统计学意义(χ2=38.08,P<0.05)。小型餐饮单位合格率从2007年的78.9%提升到了2010年的97.1%,各年间合格率差异有统计学意义(χ2=34.69,P<0.05)。蒸汽消毒和化学消毒两种消毒方式合格率差异有统计学意义(χ2=31.02,P<0.05)。结论常州市餐饮业餐具清洗消毒效果有了很大程度的提高,小型餐饮单位的餐具清洗消毒效果提高更为明显。食品安全监管部门要不断加强餐饮业餐具清洗消毒的长效管理,保障消费者的身体健康。在餐具消毒方法中,尽量采用蒸汽消毒方式。

[Objective]To analyze the results in sampling detection of tableware disinfection in catering trade of Changzhou city,and prevent foodborne diseases better.[Methods]The tableware disinfected were sampled to detect by paper method according to the ＂Criteria for Disinfection of Tableware and Utensil at Catering Trade＂（GB 14934-94）.The results were analyzed by χ^2 test.[Results]The qualified rates of disinfection increased in 4 years in Changzhoui city.The qualified rates increased from 83.7% in 2007 to 97.6% in 2010,showing significant differences between the years（χ^2=38.08,P〈0.05）.The qualified rates of the small catering units increased from 78.9% in 2007 to 97.1% in 2010,with significant differences between the years（χ^2=38.08,P〈0.05）.The qualified rate of vapor sterilization was significantly different with that of chemical disinfection（χ^2=31.02,P〈0.05）.[Conclusion]The qualified rates of disinfection have been elevated greatly,especially in the small catering units.The food safety supervision department should continue to strengthen the long-effect management to ensure the health of consumer.The vapor sterilization should be adopted as far as possible.