包头市某大学餐饮场所餐炊具的微生物污染状况调查

Survey of contamination of tableware with microorganisms in dining places of a university in Baotou

目的：了解某大学餐饮场所中餐炊具的卫生状况,为进一步做好校内餐炊具的卫生消毒和卫生监督提供科学的依据,以确保用餐人员的安全。方法：采用分层整群随机抽样的方法抽取某大学内学生餐厅、校内小饭馆、校内宾馆的消毒柜、备餐间、保洁柜或餐桌上供使用的三种类型餐炊具共计360件作为研究对象。大肠菌群的测定采用快速纸片法检测,HBs Ag采用ELISA双抗体夹心法检测。结果：检测的360件餐炊具样品大肠菌群检出率为32.2%。不同用餐场所餐炊具大肠菌群污染情况进行比较,小餐馆的餐炊具大肠菌群的检出率最高（49.0%）,校内宾馆次之（32.5%）,学生餐厅最低（22.8%）,差异有统计学意义（χ^2=20.244,P〈0.05）;不同类别餐炊具大肠菌群污染情况进行比较,炊具大肠菌群的检出率最高（50.5%）,熟菜容器的检出率次之（39.0%）,用餐餐具检出率最低（21.7%）,差异有统计学意义（χ^2=20.516,P〈0.05）;不同品种餐炊具大肠菌群污染情况比较,检出率从高到低排列为托盘55.6%（10/18）、菜盆54.8%（17/31）、菜板50.0%（13/26）、菜刀50.0%（17/34）、菜桶41.7%（5/12）、筷子40.7%（12/30）、菜盘25.4%（15/59）、勺子20.7%（6/29）、快餐盘18.8%（11/61）、碗16.7%（10/60）,差异有统计学意义（χ2=37.163,P〈0.05）。三个场所中所有样品的HBs Ag的检测均为阴性。结论：该高校某些餐饮场所的餐具污染非常严重,应引起有关部门的高度认识。

Objective：To study the tableware sanitary situation in restaurants of a university and to strengthen the disinfection of tableware on campus and provide scientific foundation for regulatory authorities, so as to ensure the security of diners. Methods： Stratified cluster random sampiing method was adopted to select three types of meal cooking utensils for a total of 360 from disinfection cabinets, food preparation room, cleaning cupboard and dining table in the university cafeteria, small campus restaurants and hotel. Coliform bacteria were determined by rapid paper method and HBsAg was detected by double antibody sandwich method （ELISA）. Results： The detection rate of coliform bacteria in the 360 samples of meal cookers was 32.2 %. As far as places for dining are concerned, the detection rate of coliform bacteria in small restaurants was the highest （49.0%）, followed by that in hotels （32.5%） and then in students＇restaurants （22.8 % ）. And the difference was statistically significant （χ^2 = 20. 244, P 〈 0. 05 ）. As for kitchenware, the detection rate of coliform bacteria in cookers was the highest （ 50.5 % ）, followed by that in cooked food containers （39.0 % ）, and the rate in tableware was the lowest （21.7 % ）. The difference was significantly different （χ^2= 20.516, P 〈 0. 05 ）. In different types of cookers, the detection rates of coliform bacteria were arranged into a hierarchy from higher to lower as trays at 55. 6 % （ 10/18 ）, dish basins at 54.8 % （ 17/31 ）, chopping boards at 50.0 % （ 13/26）, kitchen knives at 50.0 % （ 17/34 ）, food buckets at 41. 7 % （ 5/12）, chopsticks at 40.7 % （ 12/30）, dish plates at 25.4 % （ 15/59 ）, spoons at 20.7 % （6/29）, snack plates at 18.8 % （ 11/61 ） and bowls at 16.7 % （10/60）. The difference was statistically significant （χ^2= 37. 163, P 〈0. 05 ）. HBsAg detection was negative for all samples in the three dining places. Conclusions ： The tableware pollution in the dining places in the university was very serious, which should be regarded as an urgent affair by the relevant departments.