石家庄市餐饮具不同消毒方法效果评价

Analysis on sterilization quality of tableware in kindergartens in Shijiazhuang

目的了解石家庄市托幼机构食堂餐饮具消毒效果状况,比较不同餐饮具消毒方法效果,提升消毒质量。方法采用现场抽查和采样检测方法,对石家庄市托幼机构244件餐饮具进行监测分析。结果托幼机构餐饮具细菌总数中位数为3cfu/cm2,3种消毒方法细菌总数存在统计学差异(χ2=69.129,P<0.001),不同消毒方法间合格率存在统计学差异(χ2=20.385,P<0.001)。不同性质托幼机构的餐饮具合格率无统计学差异(χ2=3.343,P=0.067)。结论餐饮具消毒方式是影响质量的重要因素。高温消毒柜组消毒效果优于煮沸组、臭氧消毒柜组。

Objective To evaluate the tableware disinfection quality in kindergartens of Shijiazhuang and compare the effect of disinfection ways, and improve the level of tableware disinfection. Methods By using field survey, sampling and detection, the disinfection effect of 244 sample in Shijiazhuang was monitored. Results The median values of total bacteria count of tableware was 3cfu/cm2, There were significant difference in total bacteria count in 3 ways of disnifection（χ2=69.129,P〈0.001）, and there was significant difference in qualified rate of different tableware disinfection（χ2=20.385,P〈0.001）. There was not significant difference in qualified rate of kindergarten nature（χ2=3.343, P=0.067）. Conclusion The way of disinfection is key factor in tableware quality. The qualification rates were higher in high temperature disinfection cabinet than Ozone cabinet and boil methods.