深圳市龙岗区饮食业餐饮具卫生状况及消毒效果观察

目的:为了解深圳市龙岗区的饮食企业餐饮具消毒工作的状况,分析餐饮具消毒效果。方法:制订统一调查表格,对龙岗区215家饮食企业的餐饮具卫生状况进行调查,用大肠菌群快速纸片法对215家饮食企业的2565份餐饮具进行消毒效果监督。结果:餐饮卫生合格率仅为65.11％,半数以上餐饮具洗消保洁设施不配套、不专用;经对几种消毒方法的消毒效果进行比较,发现合格率由高至低依次为远红外线消毒、蒸汽消毒、煮沸消毒、化学药消毒。结论:应加强饮食企业的卫生监督管理工作,餐饮具工作应选用正确有效的消毒方法,消毒后应采取保洁措施,防止二次污染。

[objective] To investigate the situation and effect of tableware sterilization in catering trades in Long Gang district. [Method] Use unified form to investigate hygienic situation of tableware in 215 catering enterprises of Long Gang. Use colibacillus fast paper method to test the sterilization of the 2 565 set of tableware. [Result] Hygienic qualification rate is only 65.11 %. More than half of the cleaning facilities are not qualified. The qualification rate of several sterilizing methods, ranging from high to low, are far - infrared radiation sterilization, vapor sterilization, boiling method and chemical medicine method. [Conclusion] Hygienic supervision word should be strengthened. Effective sterilization method should be taken to prevent second contamination.