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目的了解桐乡市餐饮具清洗消毒质量,为消费者提供清洁安全餐饮具。方法依照《食(饮)具消毒卫生标准》进行采样、评价。大肠菌群指标采用纸片法采样与检测;烷基苯磺酸钠采用分光光度法测定。结果 4年来大肠菌群指标共检测各类餐饮具11 636份,合格数8 664份,合格率74.46%,其中集中式消毒机构合格率87.75%,自主消毒餐饮店合格率72.50%。烷基(苯)磺酸钠残留共检测282份,合格数279份,合格率98.94%。结论餐饮具集中消毒机构消毒效果优于自主消毒餐饮店,但仍存在着卫生安全隐患,应建立长效的监管机制,把风险降至最低。
Objective To understand the quality of Tongxiang Tableware cleaning and disinfection, to provide consumers with clean and safe dining tableware. Methods According to “food (drinking) with disinfection health standards” for sampling and evaluation. Coliform indicators using paper sampling and testing; sodium alkyl benzene sulfonate measured by spectrophotometry. Results During the past four years, a total of 11 636 pieces of tableware were tested, with 8 664 qualified samples, with a pass rate of 74.46%. The qualified rate of centralized disinfection institutions was 87.75% and that of self-sterilized restaurants was 72.50%. A total of 282 sodium alkyl (benzene) sulfonate residues were detected with a passing rate of 279, with a passing rate of 98.94%. Conclusion The disinfection effect of centralized disinfection of catering appliances is better than that of self-sterilized restaurants, but there are still health and safety risks. Long-term regulatory mechanisms should be established to minimize the risks.