| ObjectiveTo investigate the current situation of centralized disinfection units of some tableware in Jiangsu Province,and to explore the problems existing in centralized disinfection unit of tableware.The aim is to provide a scientific evidence on improving the relevant laws and regulations and centralizing disinfection units.Methods1.We reviewed the relevant laws and regulations on the centralized disinfection of tableware understood the development and regulatory situation of domestic centralized disinfection tableware.2.Using a random sampling of clusters,observational units were select to formulate the "Survey Table of Basic Conditions of Centralized Cleaning and Disinfection Enterprises(Units)in Catering and Drinking Establishments".Questionnaires was finished through on-the-spot investigation,on-site investigation and commission of local health supervision departments.3.According to "tableware with disinfection health standards"(GB14943-1994)and other relevant provisions,a random sampling method was taken in different processes or conditions for sample collection and sent to laboratory testing.Data of questionnaires and laboratory test data was collated and recorded by Excel.SPSS17.0 statistical software was used for statistical analysis.Results1.The total of 161 catering units centralized disinfection units were surveyed.Among them,112 units(69.56%)used mechanical equipment disinfection,Of the 112 units,65 had the total production area of <500 ㎡(58.04%).There were 31 units(27.68%)with a floor area of less than 300 ㎡ for cleaning and disinfection2.In 112 units,the number of cleaning and disinfecting tableware daily output of <10000 sets was 86 units(76.78%).92 units(82.14%)used tableware cleaning and disinfection of the catering equipment.24 units(21.43%)used chopsticks cleaning and disinfection machine.99 units(88.39%)used high temperature far-infrared dryer has.70 units(63.6%)used automatic packaging equipment.73 units(65.18%)performed regular disinfection of the operating table of the packing room.76 units(67.85%)performed regular disinfection of the air in the packing room.In the locker room,76 units(67.86%)equipped with hand-washing facilities and 40 units(35.71%)equipped with disinfection facilities,accounting for.3.A total of 160 samples were collected in different sterilization temperature and time under the conditions.The pass rate was 95.00%,and the unqualified item was coliform bacteria.The qualified rate was significantly higher in sample disinfecting at 100 ℃ for 3 minutes after cleaning,than that cleaned only.Among the 44 tableware and chopsticks samples,the pass rate of physical and chemical indicators was 90.91%,and the positive detection was sodium alkyl benzene sulfonate(57.14%,).The passing rate of physical and chemical indexes was significantly higher in tableware than in chopsticks.4.In the 48 samples of chopsticks,the qualified rates were 33.33%,66.67% and 100.00% after only cleaning,additional heat sterilization,and additionaldried chopp,respectively.96 samples(97.96%)qualified at the first day in the same batches of different units。After 7 days,t pass rate of samples was 91.67%.5.The air samples of all three packaging rooms were qualified.Among 18 environmental objects,the qualified rate of total number of bacterial colonies on the surface samples was 55.56%.the samples of hand in the packaging room were all qualified.3 samples of washing water exceeded the standard of drinking water hygiene Standard Norms,and total coliform bacteria,heat-resistant coliform bacteria,sodium alkyl benzene sulfonate were detected.Conclusion1.In Jiangsu province,the centralized disinfection units of catering utensils are mostly small and medium-sized.Most of the units have limited production and operation sites,and low daily output.Most of them use the desilting and disinfecting machines for catering,but part of them use manual cleaning and disinfection methods,restricting the development of the industry.2.The sample had higher qualified rate when cleaning at 100℃ for 3 minutes,than that of cleaning only.To ensure the disinfection effect of tableware,the sterilization process must be carried out for a certain period of time.3.Qualified rate of sodium alkyl benzene sulfonate was lower in chopsticks than in other tableware.Environmental objects and flushing water samples showed lower pass rates.Tableware in the disinfection process was easy to secondary pollution.4.We recommend related departments to speed up the formulation and improvement of relevant laws and regulations,strengthen supervision and education.The trade associations should be developed,Further studies on disinfection measures and effectied should be carry out h. |
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