餐饮业餐具消毒效果影响因素分析

Analysis on factors influencing the effect of catering tableware disinfection

目的了解天津市餐饮业的餐具消毒现状,对消毒效果影响因素进行分析。方法采用分层随机抽取天津市某区的313户餐饮单位进行采样。主要就感官、游离性余氯、烷基(苯)磺酸钠残留量和大肠杆菌指标对餐具合格率进行评价,用Spearman等级相关对感官合格率和大肠杆菌合格率相关性进行分析。结合现场监督检查情况建立Logistic回归模型对消毒效果的影响因素进行分析。结果餐具感官合格率为82.34%(1021/1240),游离性余氯合格率为81.86%(519/634),烷基(苯)磺酸钠残留量合格率为100%(1240/1240),大肠菌群检验合格率为76.45%(948/1240)。感官合格率与大肠菌群合格率存在正相关。Logistic回归分析表明,是否按说明书配比消毒剂、是否按规定时间浸泡、是否正常使用保洁设施对消毒效果起保护作用。结论建议推广高温消毒,规范操作意识的培养是影响餐饮业餐具消毒效果的主要因素。

Objective To understand the situation of catering tableware disinfection in Tianjin, and to analyze the influencing factors. Methods Catering tableware samples from 313 catering service units in a district of Tianjin City were selected by stratified random sampling. The qualification of tableware was evaluated by sensory organ, free residual chlorine, sodium sulfonate alkyl （benzene） residues and Escherichia colt index. Spearman rank correlation was used for the analysis of sensory qualified rate and the correlation analysis of Escheriehia colt qualified rate. Combining with supervision and inspection, the Logistic regression model was established to analyze the factors influencing disinfection effect. Results The qualified rate of tableware evaluated by sensory organ was 82.34% （ 1021/1240）. The qualified rate evaluated by the residues of free residual chlorine was 81.86% （519/634） , and that of alkyl sodium sulfonate （benzene） was 100% （1240/1240） , The qualified rate examined by Escherichia colt was 76. 45% （948/1240）. There is a positive correlation of the qualified rate for sensory organ with that of coliform bacteria. Logistic regression analysis showed that the factors influencing the effect of disinfection was the proper use of disinfectant ratio, soaking time and corrected cleaning facilities. Conclusion Thermal disinfection was recommended. Training an awareness of the employed personnel on standardizing operation is the main factor influencing the effect of tableware disinfection in catering industry.