论文部分内容阅读
目的:了解扬州市江都区餐饮单位供应的自制凉菜卫生质量,以加强该项卫生管理,防止食物中毒。方法:对该区2011~2013年281家城区大中小型餐饮单位及部分乡镇餐饮单位自制1534份凉菜微生物监测结果进行了对比分析。结果:该区不同年度所采凉菜样合格率之间差异有统计学意义(X2=36.27,P<0.01),各年度城区与乡镇餐饮单位凉菜合格率存在差别,城区略好于乡镇。该区城区不同年度餐饮单位凉菜合格率之间差异有统计学意义(X2=26.34,P<0.01),城区各年度大中小型餐饮单位凉菜合格率存在差别,大型略好于中小型餐饮单位,结论:餐饮单位凉菜卫生现状令人担忧,不同餐饮单位的凉菜均存在不同程度的污染,重点应加强对此类产品的日常监督监测。
OBJECTIVE: To understand the hygiene quality of homemade cold dish supplied by catering units in Jiangdu District of Yangzhou City to strengthen the health management and prevent food poisoning. Methods: A comparative analysis was made on the monitoring results of microorganisms produced by 1534 homemade dish from medium, small and medium sized catering units in 281 urban areas in 2011-2013 and some catering units in townships. Results: There was a significant difference in the passing rate of cold-dish samples in different years in this area (X2 = 36.27, P <0.01). There was a difference in the passing rate of cold dishes between urban and rural catering units in each year. There was a significant difference in the passing rate of cold dish between the catering units in different districts in this district (X2 = 26.34, P <0.01). There was a difference in the passing rate of cold dishes between large, medium and small catering units in urban areas in each year, Conclusion: The current status of cold dish health in catering units is worrying. Different cold drinks in different catering units have different levels of pollution, and the daily supervision and monitoring of such products should be emphasized.