2021—2023年某管区消毒餐(饮)具大肠菌群监测分析

Monitoring and Analysis of Coliform Bacteria in Disinfected Tableware(Drinking)in a Certain District from 2021 to 2023

目的:了解某管区各单位餐(饮)具卫生状况,探讨其影响因素,为相关部门监管食品安全和制订监测计划提供参考。方法:对2021—2023年餐(饮)具消毒后大肠菌群进行监测,采用SPSS 21.0软件进行χ^(2)检验。结果:2021—2023年共监测的餐(饮)具样品1098件,消毒合格1048件,合格率为95.45%。其中,各年度消毒餐(饮)具大肠菌群合格率差异有统计学意义(χ^(2)=6.5,P<0.05),合格率先上升后降低;不同类别单位消毒餐(饮)具大肠菌群合格率差异有统计学意义(χ^(2)=10.028,P<0.05),职工食堂和旅客列车消毒效果的合格率均较低;不同类型消毒餐(饮)具大肠菌群合格率差异有统计学意义(χ^(2)=17.08,P<0.05)。结论:辖区各单位餐(饮)具大肠菌群合格率较高,卫生质量总体状况良好,但仍有部分单位存在餐(饮)具消毒不彻底的现象,提示卫生监督部门应继续加大对重点旅客列车的监督检查和指导力度,落实食品安全风险控制措施,守牢铁路食品安全底线。

Objective:To investigate the hygienic status of tableware(drinking)in various units of a district and explore the influencing factors,so as to provide reference for relevant departments to supervise food safety and make monitoring plan.Method:The coliform bacteria after disinfection of tableware(drinking)from 2021 to 2023 was monitored,and SPSS 21.0 software was used forχ^(2)tests.Result:From 2021 to 2023,a total of 1098 tableware(drinking)samples were monitored,with 1048 samples meeting disinfection standards,resulting in a pass rate of 95.45%.The differences in the pass rates of coliform bacteria in disinfected tableware(drinking)across different years were statistically significant(χ^(2)=6.5,P<0.05),with the pass rate initially increasing and then decreasing.The differences in the pass rates of coliform bacteria in disinfected tableware(drinking)among different types of units were also statistically significant(χ^(2)=10.028,P<0.05),with lower pass rates observed in employee canteens and passenger trains.Additionally,the differences in the pass rates of coliform bacteria in different types of disinfected tableware(drinking)were statistically significant(χ^(2)=17.08,P<0.05).Conclusion:The qualified rate of disinfection effect of tableware(drinking)was high in all units in the district,and the general condition of hygienic quality was good,but some units still had the phenomenon of incomplete disinfection of tableware(drinking),it is suggested that health supervision departments should continue to strengthen the supervision,inspection and guidance of key passenger trains,implement food safety risk control measures and guard the bottom line of railway food safety.