| Objective:The purpose of this study was designed through monitoring the disinfection effect of food and beverage utensils in 2014-2016 in Yixing City,and investigating the disinfection status of food and beverage utensils in Yixing City.Through the study,we can understand understand the current situation of disinfection of catering service units of different scales in Yixing City and the qualified rate of disinfection of food and beverage utensils.Also wo can further analysis of the main factors affecting the disinfection effect of catering utensils,explore the reasons for the improvement of our city catering utensils disinfection supervision mode,put forward the optimization of regulatory measures to provide a scientific basis.Methods:1.Sampling methods:In the background files of catering service units in Yixing City from 2014-2016,145,153 and 161 catering service units were randomly selected according to 5%scale by using Jiangsu Health Supervision Integrated Management Information system.A total of 459 catering service units were selected as research objects.2.Monitoring of disinfection effect of food and beverage utensils:According to the requirement of Disinfection Sanitary Standard of Food(drinking)(GB14934-1994),10 sterile samples were collected randomly from each catering service unit,which could be used directly by disinfection.The rapid detection of coliform bacteria made by Nanjing Sanai Industrial Co.,Ltd.Was for testing,3.Investigation on influencing factors of disinfecting effect of Food and Beverage utensils:The contents include name,address,contact method,scale,quantification grade,disinfection method,establishment of disinfection and cleaning system,establishment of sterilizing room,knowledge of disinfection personnel,Effective cleaning facilities and investigation time and other project elements of the food and beverage service units in Yixing City disinfection site questionnaire;enter the investigated units to check the disinfection system,disinfection room and cleaning facilities,etc.,and use inquiry to understand the disinfection knowledge of disinfection personnel,and complete the items listed in the questionnaire item by item.4.Data entry and statistical analysis:The data of disinfecting field questionnaire of catering service units in Yixing City was entered by Excel.The data of test report was processed by SPSS software,and the rate was compared by chi-square(?~2)test.The Logistic regression model was established to analyze the influencing factors of the disinfection effect of food and beverage utensils.The difference was statistically significant(P<0.05),the pairwise level of the rate was 0.05/n,n is the number of comparisons.Results:1.Basic situation of Disinfection of Catering utensils in Food Service Units of Yixing City from 2014-2016There are 2901?3063?3222 catering service units in Yixing city in 2014?2015?2016 respectively.Of the 459 catering service units randomly selected according to the 5%ratio,the number of large,medium and small scale catering service units were60,151,248 respectively,accounting for 13.07%,32.90%and 54.03%respectively.The percentage of three types of catering service units that basically established and improved the disinfection system of catering utensils were 93.33%,80.79%and63.71%respectively.The percentages of separate sterilizing rooms were 100.00%,78.81%and 37.90%respectively.The setting rate of cleaning facilities were 100.00%,80.13%and 64.92%respectively.And the awareness rate of disinfection knowledge among disinfection workers were 95.00%,81.46%and 55.65%respectively.By?~2test,the differences among the three types of catering service units were statistically significant in the establishment of disinfection system,the establishment of separate sterilizing rooms,the establishment of cleaning facilities,and the awareness of disinfection knowledge among disinfection workers(?~2=28.225,112.182,35.050,50.834 respectively,P<0.01).The percentage of large and medium scale catering service units establishing disinfection system was higher than that of small ones(P<0.05).There was no significant difference between large and medium units(P>0.05).The setting rate of sterilizing facilities and disinfection knowledge of disinfectors in large catering service units were higher than those in small units and medium-sized units,medium units are higher than small ones(P<0.05).2.Analysis of disinfecting effect of Food and Beverage Service Units in Yixing City from 2014-2016The total qualified rate of 4590 disinfected food utensils was 62.75%.The eligible rates of disinfection of catering utensils in 2014,2015 and 2016 were respectively 63.45%,62.09%,62.73%.By?~2 test,there was no significant difference in the qualified rate of disinfectant of catering utensils in the past three years(?~2=0.586,P=0.746).The qualified rate of disinfectant for large,medium and small catering service units was 90.00%,71.52%,and 50.81%respectively.The qualified rate of disinfection of food and beverage utensils in A,B and C catering service units was 86.49%,62.61%and 50.72%respectively.The qualified rate of disinfectant solution soaking,steam,electronic disinfector,cleaning and disinfecting machine was 56.87%,67.86%and 67.24%,86.67%respectively.The eligible rate of disinfection in units with and without effective cleaning facilities was 83.69%and11.94%respectively.In the first,second,third and fourth quarter,the qualified rate of disinfectant in catering service units was 83.84%,58.88%,41.57%,and 73.68%respectively.The results of?~2 tests show that the qualified rate of disinfection of catering utensils in three types of catering service units of different scales,the qualified rate of disinfection of catering utensils of different quantification grade units,the qualified rate of disinfection of different disinfection methods and the qualified rate of disinfection of different seasons have statistical significance(?~2=391.659,131.898,35.117,401.969,P<0.01).By comparison,the qualified rate of disinfectant in large and medium catering service units is higher than that in small units;the qualified rate of disinfection in A and B grade units is higher than that in C grade units,and the qualified rate in A grade units is higher than that in B grade units;the qualified rate of disinfectant of washing and disinfecting machine is higher than that of soaking,steam and electronic disinfector;the qualified rate of steam and electronic disinfector for disinfecting food utensils is higher than that for soaking in disinfectant solution;the eligible rate of disinfection in units with effective cleaning facilities was higher than that in units without effective cleaning facilities;in the first,second,and fourth quarters,the qualified rate of disinfection of food and beverage utensils was higher than that in the third quarter,the first and fourth quarters were higher than the second quarter,the first quarter was higher than the second quarter,and the first quarter was higher than the second quarter;and all the differences are statistically significant(P<0.05).3.Analysis on influencing factors of disinfecting effect of Catering utensils in Catering Service UnitsIntroduction of"scale","quantitative grading","Establishment of Disinfection and cleaning system for Catering utensils","provision of Food and Beverage Disinfection rooms","provision of cleaning facilities","Disinfection knowledge of Disinfection staff"and"Disinfection methods",7 variables,The established Logistic regression model shows that:"quantitative grading","equipped with cleaning facilities","Disinfection knowledge of Disinfection staff","Disinfection method"are the main influencing factors of disinfection effect of food and beverage tools(P<0.05).Conclusion:1.The number of catering service units in Yixing City has an increasing trend,mainly in the small and medium-sized scale catering service units.Large catering service units in the establishment of catering disinfection system,catering utensils disinfection special area(place)and cleaning facilities,disinfection knowledge of disinfection staff awareness of the situation is better,small catering service units.2.In 2014-2016,the qualified rate of disinfection of food and beverage utensils was about 62%.Large scale above,the quantification grade is A,the food and beverage service unit which has the effective food and beverage utensils cleaning facility has the higher qualified rate of disinfecting.The qualified rate of disinfecting food and beverage tools by cleaning and disinfecting machine is high.In the first and fourth quarter,the qualified rate of disinfectant is higher than that in the second and third quarter.3."Quantitative grading","Equipped with cleaning facilities","Disinfection knowledge of disinfection staff"and"Disinfection mode"are the main factors affecting disinfection effect.Summary:There is a certain gap in the disinfection effect of catering utensils in different scale catering service units.There are some illegal problems,such as the establishment of disinfectant system of catering utensils is not perfect,the establishment of disinfection rooms(places)is not in place,the knowledge awareness rate of disinfection personnel is not high,the operation is not standardized,and so on.The disinfection effect of units with large scale and grade A,thermal disinfection method and effective cleaning measures is better.But the scale is small and medium,the quantification grade is below B,uses the disinfection solution immersion method,does not have the effective cleaning measure,disinfects the personnel knowledge not to master the unit dining utensils disinfection still has the safety hidden dange.These units are the focus of supervision and inspection.In the third quarter of higher temperature and humidity,we will strengthen the sampling inspection,supervision and punishment of food utensils,and effectively prevent and control the spread of foodborne diseases through unclean food utensils. |
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