重庆市餐饮行业餐饮具卫生状况调查

INVESTIGATION AND ANALYSES ON SANITARY CONDITIONS OF TABLEWARE OF CHONGQING RESTAURANT

目的了解重庆市餐饮行业餐饮具卫生状况,为监管部门的行政决策提供科学依据。方法通过现场采样检测方法,对重庆市部分餐饮单位的餐饮具的卫生质量进行监测。结果共采集餐饮具样770份,卫生质量总平均合格率为81.30%,不合格项目为大肠菌群,未检出致病菌。餐饮具上洗消剂残留检测合格率为99.50%,不合格项目为游离性余氯超量。结论重庆市餐饮行业餐饮具微生物污染问题普遍存在,中小型餐饮问题更加突出,加强从业人员培训,完善餐饮单位消毒设施,提高餐饮具卫生质量。

Objective To know sanitary conditions of the restaurant tableware of Chongqing, and provide scientific sup- ports for government＇s inspection policy. Methods By using on - site sampling method, the restaurants of Chongqing were inspected for sanitary condition. Results 770 samples were tested, and the qualified rate of sanitary condition was 81.30%. Unqualified item was coliform, and no pathogens were detected out. The qualified rate of detergent/disinfectant residue test was 99. 50%, and the unqualified item was free chlorine. Conclusion Microbiological contamination of table- ware was ubiquitous among Chongqing restaurant, and it is more seriously in small and medium size restaurants. To im- prove tableware hygiene, it is suggested that more trainings should be provide for employees, and more sterile facilities be equipped in restaurants.