2020-2022年河南省餐饮服务业复用餐饮具卫生状况

Hygiene status of reusable tableware in the catering industry in Henan province from 2020 to 2022

目的分析2020—2022年河南省餐饮服务业复用餐饮具的卫生状况,为监管部门开展针对性的食品安全治理及餐饮服务单位提高餐饮具卫生状况提供依据。方法对2020—2022年河南省市场监督管理局食品安全抽检结果中餐饮服务单位复用餐饮具洗涤剂残留和大肠菌群污染情况进行描述性分析。结果2020—2022年河南省共采集了3997份餐饮服务业复用餐饮具,其中550份检出洗涤剂,793份检出大肠菌群,2887份两者均未检出,两指标均合格率为72.0%,洗涤剂合格率为86.2%,大肠菌群合格率为80.2%,其中两指标均合格率、洗涤剂合格率及大肠菌群合格率均是2022年最低,分别为62.4%、75.8%和76.5%,3种合格率年度间差异均有统计学意义(χ^(2)=167.357、323.888、49.986,P均<0.05)。碗、筷子、勺子、盘蝶和杯子中,两指标均合格率、洗涤剂合格率和大肠菌群合格率最低的均是筷子,仅分别为56.1%、66.1%和76.9%,最高的均是杯子,分别为83.7%、93.7%和88.2%,3种合格率在不同类别餐饮具间差异均有统计学意义(χ^(2)=112.066、188.402、41.111,P均<0.05)。结论河南省餐饮服务业复用餐饮具卫生状况有待进一步改善,监管部门及餐饮服务单位应采取针对性措施提升复用餐饮具卫生安全水平。

Objective To analyze the hygiene status of reusable tableware in the catering industry in Henan province from 2020to 2022,and provide a basis for regulatory authorities to carry out targeted food safety governance and for catering service units to improve the hygiene status of tableware.Methods Based on the sampling inspection results of food safety conducted by Henan Provincial Market Supervision Administration from 2020 to 2022,the current status of residual detergent and contamination of coliform bacteria on reusable tableware in catering service units was descriptively analyzed.Results From 2020 to 2022,a total of 3997 pieces of reusable tableware in the catering service industry were collected in Henan.Of them,550 were found to have detergents,and 793 were found to have coliform.Neither were detected among 2887 pieces.The qualification rate was 72.0%for both,86.2%for the detergent only and 80.2%for coliform only.The qualification rates for both,detergent only and fecal coliform only were all lowest in 2022,which were 62.4%,75.8%,and 76.5%,respectively.The annual differences in the three qualification rates were all statistically significant(χ^(2)=167.357,323.888,49.986,all P<0.05).Among bowls,chopsticks,spoons,butterflies and cups,chopsticks had the lowest qualification rates for both,detergent only and coliform only,which were 56.1%,66.1%,and 76.9%,respectively,and cups had the highest qualification rates,which were 83.7%,93.7%,and 88.2%,respectively.The differences of the three qualification rates among the types of tableware were all statistically significant(χ^(2)=112.066,188.402,41.111,all P<0.05).Conclusions The hygiene status of reusable tableware in catering service industry in Henan needs further improvement;regulatory authorities and catering service units should take targeted measures to improve the level of reusable tableware safety.