Evaluation Of Tableware Disinfection And Analysis Of Its Influencing Factors In Xishan District Of Wuxi City

In recent years, China’s catering industry has developed rapidly, followed by foodpoisoning accident is also on the rise. According to information released at the nationalinstitutes of health: more than50%of the food poisoning accident happened in cateringservice units. Tableware is the necessary appliance for people feeding, so the impurity,bacteria, viruses, pollution of food service industry public appliances will cause thespread and epidemic of the intestinal infectious diseases. But the important link oftableware disinfection work in catering industry health management has not gotattention of restaurant operators and managers, and the low percent of pass of therestaurant management tableware disinfection is a common phenomenon. Through thesurvey of Xishan District, Wuxi City district tableware disinfection effect analysis, tofind out the problems existing in the process of tableware disinfection, so as to preventthe occurrence of food poisoning.We monitored and investigated the tableware disinfection of285cateringenterprise (19large-size enterprises,81middle-size enterprises and185small-sizeenterprises) in Xishan District, Wuxi City. If coli form bacteria is not found, thistableware is considered as qualification. The aim of this study is to analyze the effect oftableware disinfection, find out the influencing factors, and provide a basis on reducingthe occurrence rate of food born disease.As a result, the percentage of qualification in the enterprises of large-, middle-, andsmall-size was92.10%,77.90%and64.27%, respectively (P=0.021). According to thegrade of enterprises, the rate was98.57%,82.86%and61.04%in A, B and C type,respectively (P<0.01). The rate was75.58%,56.77%,68.14%and79.51%at Spring,Summer, Autumn and Winter, respectively (P<0.01). Different kind of tablewareshowed notable different effect on disinfection. For example, the percentage was as high as77.94%in spoon disinfection; but was as low as62.85%in chopsticks disinfection.Thus, enterprise scale, season, and tableware kind influenced the disinfection. Themethods of disinfection include boiling disinfecting, chemistry degassing disinfection,electron degassing chest (ozone) disinfection and moist-heat sterilization disinfection.Among them, the most common method is chemistry degassing disinfection. Wecompared the effects of these methods and found the highest percentage of qualificationwas infrared disinfection (89.64%) and lowest was chemistry disinfecting (58.92%).Survey found that: the differences in tableware disinfection effect are much morerelated with the chief emphasis of food and beverage service unit, disinfection degree ofhardware facilities, disinfection system to carry out, and the disinfection professionalability. Therefore, we should further clarify the regulatory body, and improve theemphasis of food and beverage service unit chief to the tableware disinfection work,strengthen the health knowledge training, increase the intensity of law enforcement,popularize the quantitative classification management, promote the qualifieddisinfection tableware, and improve the qualified rate of disinfection so that we canensure consumers’ health.