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目的 了解饮食业餐具消毒效果。方法 按卫生部餐 (食 )具消毒标准采集样品 ,检测大肠菌群。结果 实验组大肠菌群阳性率为 4 2 4% ,与对照组比较 ,χ2 =2 64 ,P >0 0 5 ,两者差异无显著意义。定点监测单位阳性率为 6 2 2 % ,与实验组比较 ,χ2 =0 16,P >0 0 5 ,两者差异无显著意义。日常监测阳性率为16 2 5 % ,与实验组比较 ,χ2 =3 8 3 7,P <0 0 0 1,两者差异有显著意义。结论 日常监测的餐具消毒效果比跟踪调查时差。
Objective To understand the disinfection effect of catering tableware. Methods According to the Ministry of Health meal (food) with a disinfection standard sampling, detection of coliform bacteria. Results The positive rate of coliform bacteria in experimental group was 42.4%. Compared with the control group, χ2 = 264, P> 0.05, the difference was not significant. The positive rate of the sentinel surveillance unit was 62.2%. Compared with the experimental group, χ2 = 0 16, P> 0.05, the difference was not significant. The positive rate of daily monitoring was 16 2 5%. Compared with the experimental group, χ 2 = 3 8 3 7, P 0 01 0, the difference was significant. Conclusion Daily monitoring of tableware disinfection effect than tracking the time difference.