天津某区餐饮服务行业餐具消毒效果调查.docVIP

餐饮业餐具消毒效果影响因素分析 张澈、陈学军、施成军 （天津市河西区卫生监督所；天津；300211） 摘要：[目的] 了解天津市餐饮业餐具消毒现状，对消毒效果影响因素进行分析。[方法]采用分层随机抽取天津市某区的313户餐饮单位进行采样。主要就感官、游离性余氯、烷基（苯）磺酸钠残留量和大肠杆菌指标对餐具合格率进行评价，用Spearman等级相关对感官合格率和大肠杆菌合格率相关性进行分析。结合现场监督检查情况建立Logistic回归模型对消毒效果的影响因素进行分析。 [结果] 餐具感官合格率为82.34% (1021/1240)，游离性余氯合格率81.86%（519/634），烷基（苯）磺酸钠残留量合格率100%（1240/1240），大肠菌群检验合格率为76.45%(948/1240)。感官合格率与大肠菌群合格率存在正相关。LCatering tableware disinfection effect of factors analysis Zhangche，Chen xuejun, Shi chengjun (Hexi institute of Health Inspection; Tianjin 300211) Abstract:[Objective] Understanding of Tianjin catering tableware disinfection situation of disinfection effect, analyzed the affecting factors. [Methods] Catering services for a district of Tianjin City layered random 313 restaurants. Main sensory, free residual chlorine and sodium sulfonate alkyl ( benzene ) residues in Escherichia coli index on tableware qualified rate is evaluated. Using Spearman rank correlation on sensory qualified rate and qualified rate correlation analysis of Escherichia coli. Combining with the supervision and inspection situation to establish the Logistic regression model to analyze the factors affecting disinfection effect. [Results] Tableware sensory qualified rate is 82.34% (1021/1240), Free residual chlorine qualified rate is81.86%（519/634），Alkyl sodium sulfonate ( benzene ) residues qualified rate is 100%（1240/1240），The Escherichia coli Examine the qualified rate is 76.45%(948/1240)。Sensory qualified rate and qualified rate of coliform bacteria are related。Logistic regression analysis shows that，Disinfectant ratio, soaking time, normal cleaning facilities on the disinfection effect of protection。[Conclusion] Recommended for thermal disinfection，Standard operation awareness cultivation effect of tableware disinfection effect in catering industry is the main factor. Key words: disinfection influential factors dishware. 夏季为食源性肠道疾病的高发季节，严把餐具消毒关是食品安全餐饮服务领域重要监控环节，是切断食源性疾病传播途径的重要手段之一，为找到影响餐具消毒效果的主要因素加以干预，以便有效提高餐饮业餐具卫生管理水平。 2010