江苏省无锡市锡山区2015-2016年餐饮业凉菜间卫生监测结果分析
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摘要
目的了解无锡市锡山区餐饮业凉菜间设施及从业人员的卫生状况,分析存在的食品安全隐患,防止食物中毒事件的发生。方法 2015-2016年采集无锡市锡山区106家餐饮单位的餐具、砧板、刀具、抹布、操作台、从业人员手部样品,检测相关微生物指标。结果共抽检3 842份样品,总体合格率为34. 9%;餐具、砧板、刀具、抹布、操作台、从业人员手部合格率分别为33. 0%、30. 9%、39. 8%、40. 5%、42. 5%、39. 4%; 2015、2016年样品总体合格率分别为27. 7%、38. 2%; A级、B级、C级餐饮业餐具合格率分别为88. 3%、32. 1%、27. 5%;热力、化学消毒餐具合格率分别为87. 7%、20. 6%;大型以上、中型以下餐饮业样品(不含餐具)合格率分别为45. 4%、34. 1%。结论无锡市锡山区餐饮业凉菜间设施及从业人员的卫生状况不容乐观,存在着设施消毒管理不严、人员操作习惯不良等问题。建议采取加强设施清洗消毒、加大人员培训力度、严格实施行政处罚等措施提升餐饮业凉菜间卫生管理水平。
Objective To understand the sanitary conditions of facilities and employees in cold dish preparing room of catering industry in Xishan District of Wuxi City,analyze the potential food safety hazards and prevent food poisoning incidents. Methods From 2015 to 2016,samples of eating utensils,chopping blocks,knives,rags,consoles,and hand samples of 106 catering units in Xishan District,Wuxi City were collected to detect relevant microbial indicators. Results A total of 3 842 samples were checked,and the overall pass rate was 34. 9%; the pass rate of eating utensils,chopping blocks,knives,rags,consoles,and hand samples was 33. 0%,30. 9%,39. 8%,40. 5%,42. 5%,39. 4%,respectively. The overall pass rate of samples in2015 and 2016 was 27. 7% and 38. 2% respectively; the pass rate of eating utensils in Grade A,Grade B and Grade C was88. 3%,32. 1% and 27. 5% respectively; the pass rate of heat and chemical disinfection of eating utensils was respectively87. 7%,20. 6%; the pass rate of large-scale and above-class catering industry samples( excluding tableware) were 45. 4%and 34. 1%,respectively. Conclusion The sanitary conditions of the cold dish preparing room facilities and employees in the catering industry in Xishan District,Wuxi City are not optimistic. There are problems such as inadequate disinfection management and poor personnel handling habits. It is recommended to strengthen measures such as cleaning and disinfecting facilities,strengthening personnel training,and strictly implementing administrative penalties to improve the hygiene management level of the catering industry.
Objective To understand the sanitary conditions of facilities and employees in cold dish preparing room of catering industry in Xishan District of Wuxi City,analyze the potential food safety hazards and prevent food poisoning incidents. Methods From 2015 to 2016,samples of eating utensils,chopping blocks,knives,rags,consoles,and hand samples of 106 catering units in Xishan District,Wuxi City were collected to detect relevant microbial indicators. Results A total of 3 842 samples were checked,and the overall pass rate was 34. 9%; the pass rate of eating utensils,chopping blocks,knives,rags,consoles,and hand samples was 33. 0%,30. 9%,39. 8%,40. 5%,42. 5%,39. 4%,respectively. The overall pass rate of samples in2015 and 2016 was 27. 7% and 38. 2% respectively; the pass rate of eating utensils in Grade A,Grade B and Grade C was88. 3%,32. 1% and 27. 5% respectively; the pass rate of heat and chemical disinfection of eating utensils was respectively87. 7%,20. 6%; the pass rate of large-scale and above-class catering industry samples( excluding tableware) were 45. 4%and 34. 1%,respectively. Conclusion The sanitary conditions of the cold dish preparing room facilities and employees in the catering industry in Xishan District,Wuxi City are not optimistic. There are problems such as inadequate disinfection management and poor personnel handling habits. It is recommended to strengthen measures such as cleaning and disinfecting facilities,strengthening personnel training,and strictly implementing administrative penalties to improve the hygiene management level of the catering industry.
引文
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[3]张秀英,唐怡.凉菜间紫外线消毒灯安装和使用的调查分析[J].中国消毒学杂志,2016,33(11):1134-1135.
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[11]续晓生,张信号.太原市餐饮业凉菜间卫生现状与对策[J].山西职工医学院学报,2015,25(1):52-56.
[12]王亚丽.开封市餐饮业凉菜间卫生状况调查[J].现代预防医学,2010,37(1):173-174.
[13]石晓波,赵锦丽,陈桂仙,等.永康市6类市售餐饮具卫生质量检测结果分析[J].浙江预防医学,2018,30(5):475-478.
[14]炊慧霞,吴玲玲,李艳芬,等. 2016年河南省部分地市餐饮环节后厨环境及相关食品中单核细胞增生李斯特菌污染调查[J].卫生研究,2018,47(3):502-503.
[15]闫晓军.一起在漯河市城区发生的食物中毒的调查[J].预防医学情报杂志,2017,33(2):165-168.
[16]李静,陈文军,张裴雯,等.乌鲁木齐市水磨沟区卤制品、凉菜类食品监测结果分析[J].实用预防医学,2015,22(9):1025-1028.
[17]卢波君,邹秋芳,卢爱民,等.某部食堂餐厨具卫生状况分析及改进对策[J].中国消毒学杂志,2015,32(12):1267-1269.
[18]王兰兰,张莉,范志勇,等. 2017年湖北省餐饮食品安全状况分析及对策探讨[J].食品安全质量检测学报,2018,9(9):2267-2270.
[19]邵吉库,刘起展.无锡市惠山区餐饮业凉菜卫生现况与影响因素[J].江苏预防医学,2015,26(5):90-91.
[20]王民,于瑞敏,彩朝平,等.某部膳食保障单位食品卫生状况调查及风险分析[J].白求恩医学杂志,2015,13(4):373-374.
[21]乐晶晶,周建德. 2015年昆明市凉拌菜检测结果分析[J].疾病监测与控制,2016,10(10):789-790.
[22]赵宏胜. 2008-2009年安阳市餐饮业卫生监测结果分析[J].中国食品卫生杂志,2010,22(5):440-442.
[2]顾仲朝,陈晓燕,陈忠伟,等.熟食加工卫生学影响因素相关性分析[J].中国公共卫生,2009,25(6):760-761.
[3]张秀英,唐怡.凉菜间紫外线消毒灯安装和使用的调查分析[J].中国消毒学杂志,2016,33(11):1134-1135.
[4]卢峰,马涛,邵丙军,等.南京市一起副溶血性弧菌引起的婚宴食物中毒调查[J].现代预防医学,2017,44(13):2453-2456.
[5]薛胜男,张正东.南京市某区大中型餐饮单位熟肉制品安全现况[J].江苏预防医学,2015,26(6):95-97.
[6]苏裕心,魏秋华,李帅锋,等.疗养院部分冷食细菌污染情况及餐具消毒效果调查[J].中国消毒学杂志,2015,32(5):470-472.
[7]徐燕英,刘华清.苏州市姑苏区餐饮业自制凉菜卫生质量调查[J].职业与健康,2014,30(24):3533-3537.
[8]中华人民共和国卫生部. GB 4789. 1-2010食品微生物学检验总则[S].北京:中国标准出版社,2010.
[9]中华人民共和国卫生部. GB 14934-1994食(饮)具消毒卫生标准[S].北京:中国标准出版社,1994.
[10]中华人民共和国国家质量监督检验检疫总局. GB 15982-2012医院消毒卫生标准[S].北京:中国标准出版社,2012.
[11]续晓生,张信号.太原市餐饮业凉菜间卫生现状与对策[J].山西职工医学院学报,2015,25(1):52-56.
[12]王亚丽.开封市餐饮业凉菜间卫生状况调查[J].现代预防医学,2010,37(1):173-174.
[13]石晓波,赵锦丽,陈桂仙,等.永康市6类市售餐饮具卫生质量检测结果分析[J].浙江预防医学,2018,30(5):475-478.
[14]炊慧霞,吴玲玲,李艳芬,等. 2016年河南省部分地市餐饮环节后厨环境及相关食品中单核细胞增生李斯特菌污染调查[J].卫生研究,2018,47(3):502-503.
[15]闫晓军.一起在漯河市城区发生的食物中毒的调查[J].预防医学情报杂志,2017,33(2):165-168.
[16]李静,陈文军,张裴雯,等.乌鲁木齐市水磨沟区卤制品、凉菜类食品监测结果分析[J].实用预防医学,2015,22(9):1025-1028.
[17]卢波君,邹秋芳,卢爱民,等.某部食堂餐厨具卫生状况分析及改进对策[J].中国消毒学杂志,2015,32(12):1267-1269.
[18]王兰兰,张莉,范志勇,等. 2017年湖北省餐饮食品安全状况分析及对策探讨[J].食品安全质量检测学报,2018,9(9):2267-2270.
[19]邵吉库,刘起展.无锡市惠山区餐饮业凉菜卫生现况与影响因素[J].江苏预防医学,2015,26(5):90-91.
[20]王民,于瑞敏,彩朝平,等.某部膳食保障单位食品卫生状况调查及风险分析[J].白求恩医学杂志,2015,13(4):373-374.
[21]乐晶晶,周建德. 2015年昆明市凉拌菜检测结果分析[J].疾病监测与控制,2016,10(10):789-790.
[22]赵宏胜. 2008-2009年安阳市餐饮业卫生监测结果分析[J].中国食品卫生杂志,2010,22(5):440-442.