上海地区餐饮具大肠菌群污染状况调查及分析

The survey and analysis of the coliform contamination of tableware in Shanghai

目的:为了解餐饮具卫生状况,探索影响餐饮具卫生质量的因素,进一步改善和提高餐饮具卫生质量提供科学依据。方法:于2011年1月-2011年12月对相关餐饮单位(星级酒店、宾馆除外)进行餐饮具卫生的监督抽查,采样共计2514件,依照国家标准进行检验和结果评价。结果:餐饮具环节采样共计2514件,合格率为82.02%。小件餐饮具(筷子、调料碟、调羹等)合格率高于大件餐饮具(碗、盘子等),两者比较有显著差异(P<0.01)。四个季度中三季度餐饮具环节采样合格率最低(70.94%),且与一、二、四季度合格率比较皆有显著差异(P<0.01)。结论:由于小件餐饮具(筷子、调料碟、调羹等)体积小利于消毒、数量多便于周转,其合格率远高于大件餐饮具(碗、盘子等)。三季度因其季节性气候特征(气温高、湿度高),该季度合格率比其他三季度都要低,对该季度餐饮具卫生状况应更为重视。

Objective：To understand the hygiene situation of tableware and explore the influencing factors of tableware hygiene, to provide scientific basis for improving the hygiene quality of tableware. Methods： 2514 samples of tableware were randomly collected from January to December in 2011, then tested and evaluated in accordance with the national standards. Results： 2514 samples of tableware were tested with a pass rate of 82.02%. The pass rate of small - sized tableware （ including chopsticks, sauce dishes, spoons etc. ） was higher than that of big - sized tablewarea （including bowl, paltes etc. ）. The pass rate of tableware in the third quarter was the lowest（70.94% ）. Conclusion： The reason why the pass rate of small - sized tableware （including chopsticks, sauce dishes, spoons etc. ） was higher, was small - sized tableware were more easily turnovered, The hygiene situation of tableware in the third quarter should be paid more attention because of its seasonal climate characteristics （high temperature, high humidity）.