无锡市锡山区餐饮具消毒效果及其影响因素分析

发布时间：2018-03-26 03:19

本文选题：餐具　切入点：消毒　出处：《苏州大学》2013年硕士论文

【摘要】：近年来，我国餐饮服务行业发展迅速，随之而来的食物中毒事故也呈上升趋势。国家卫生部发布的信息显示：50%以上的食物中毒事故发生在餐饮服务单位。餐饮具是人们进食的必需用具，饮食服务行业公用具不洁，细菌、病毒污染，可引起肠道传染病的传播和流行。但餐饮业卫生管理重要环节的餐具消毒工作却一直得不到餐饮业经营管理者应有的重视，餐饮具消毒合格率低的现象比较普遍。通过对无锡市锡山区餐饮具消毒效果的调查分析，找出餐饮具消毒过程中存在的问题，从而预防食物中毒的发生。本文通过对无锡市锡山区285家餐饮单位（大型餐饮19家，中型餐饮81家，小型餐饮185家）的消毒质量进行监测与调查，以大肠菌群阴性判定为餐具合格。综合分析餐饮单位的消毒效果，找出相关影响因素，从而为降低食源性疾患的发生率提供依据。调查结果显示，大、中、小型餐饮单位的餐饮具消毒合格率分别为92.10%、77.90%、64.27%（P=0.021），量化等级A、B和C级餐饮单位分别为98.57%、82.86%和61.04%（P0.01）。春、夏、秋、冬季合格率则分别为75.58%、56.77%、68.14%、79.51%（P0.01），因此餐饮单位的规模、量化等级和季节是影响餐饮业消毒效果的因素之一。在不同种类的餐具中,勺、碗、杯、盘和筷子的消毒的合格率依次为77.94%、71.97%、71.32%、65.92%和62.85%，除了碗杯、盘筷，其它不同餐具间有显著性差别（P0.01）。为了提高消毒合格率，我们分析了不同的消毒方式，结果发现我区各餐饮服务单位化学消毒最常用,几种消毒方式的消毒合格率从高到低依次是红外线89.64%、蒸汽75.61%、煮沸73.43%和化学消毒58.25%（P0.01）。调查发现：餐饮具消毒效果的差异，，还与餐饮服务单位负责人的重视程度、消毒硬件设施完备程度、消毒制度落实程度、消毒消毒专业人员业务能力相关。因此，应进一步明确监管主体，提高餐饮服务单位负责人对餐饮具消毒工作的重视程度，加强卫生知识培训，加大执法力度，普及量化分级管理，推广合格集中消毒餐饮具，切实提高消毒合格率，保证消费者身体健康。
[Abstract]:In recent years, the catering service industry in China has developed rapidly. The resulting food poisoning accidents are also on the rise. According to information released by the Ministry of Health, more than 50 percent of food poisoning accidents occur in catering service units. Food and beverage appliances are essential for people to eat. The contamination of bacteria and viruses can cause the spread and prevalence of intestinal infectious diseases. However, the disinfecting of tableware, which is an important part of the hygienic management of the catering industry, has not been given the attention that the managers of the catering industry should attach to it. Through the investigation and analysis of the disinfection effect of food utensils in Xishan District of Wuxi City, the problems existing in the disinfection process of food utensils were found out, so as to prevent the occurrence of food poisoning. The disinfection quality of 285 catering units (19 large, 81 medium and 185 small) in Xishan District of Wuxi City was monitored and investigated. The disinfectant effect of food and beverage units was analyzed synthetically to find out the relevant influencing factors so as to provide the basis for reducing the incidence of foodborne diseases. The results showed that the qualified rates of disinfection of catering utensils in large, medium and small catering units were 92.107.90 and 77.90, respectively. The quantification grades of Anb and C were 98.572.86% and 61.04%, respectively. The qualified rates in spring, summer, autumn and winter were 75.5856.776.777.76.777.78.14m / 79.51p 0.01a, respectively, so the scale of the catering units was 75.5856.777.79.51p0.01a, respectively, and the qualified rates were 75.5856.776.777.78.14g / 79.51g / kg in spring, summer, autumn and winter respectively. Quantitative grades and seasons are one of the factors that influence the disinfection effect of the catering industry. In different kinds of tableware, the eligible rates of disinfection of spoons, bowls, cups, plates and chopsticks are 77.94 and 71.97 respectively, and 65.92% and 62.8552% respectively, except the bowl and dish chopsticks. In order to improve the eligible rate of disinfection, we analyzed different disinfection methods. The results showed that chemical disinfection was most commonly used in catering service units in our district. The qualified rates of several disinfection methods are infrared 89.64, steam 75.61%, boiling 73.43% and chemical disinfection 58.25% P 0.01. The investigation found that the difference of disinfection effect of food and beverage equipment is related to the attention of the person in charge of catering service unit, the degree of completeness of disinfection hardware facilities, the degree of implementation of disinfection system, and the professional ability of disinfection professionals. It is necessary to further clarify the main body of supervision, improve the degree of attention paid by the persons in charge of catering service units to the disinfection of catering utensils, strengthen the training of hygiene knowledge, strengthen law enforcement, popularize the management of quantitative and hierarchical management, and promote qualified centralized disinfection of food and beverage utensils. Improve the qualified rate of disinfection to ensure the health of consumers.
【学位授予单位】：苏州大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：R187

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