本文關(guān)鍵詞： 餐飲具 集中消毒 食源性疾病 食品安全　出處：《華中科技大學(xué)》2012年碩士論文　論文類型：學(xué)位論文

【摘要】：研究背景 隨著經(jīng)濟社會的快速發(fā)展，人民生活水平的不斷提高，人們對公共衛(wèi)生的要求越來越嚴(yán)格，特別是對餐飲業(yè)消毒餐飲具衛(wèi)生質(zhì)量尤為關(guān)注，餐飲具消毒行業(yè)在這樣的背景下應(yīng)運而生，蓬勃發(fā)展。追溯起來，餐飲具集中消毒行業(yè)是從餐飲業(yè)中衍生出來的新興行業(yè)，上世紀(jì)九十年代初興起于我國南方，并迅速在全國各地普及，由于其具有省時、省力、價格適中、消毒效果可靠、集約化程度高等優(yōu)點，對提高餐飲具衛(wèi)生質(zhì)量、防止食源性疾病發(fā)生發(fā)揮了重要作用，逐漸成為餐飲服務(wù)單位特別是中小型餐飲服務(wù)單位餐飲具清洗消毒的一種重要方式。但是，由于餐飲具消毒是一個新興行業(yè)，各項法律法規(guī)不健全，部分餐飲具集中消毒單位存在選址和布局不合理、設(shè)施設(shè)備不齊全、人員文化水平低且缺乏培訓(xùn)、餐飲具消毒不徹底，出廠檢驗形同虛設(shè)等問題，常常引發(fā)食源性疾病，嚴(yán)重威脅人們的身體健康，逐漸成為食品安全的重大隱患。 探索餐飲具集中消毒單位存在的問題，對其進(jìn)行認(rèn)真研究，明確其內(nèi)在規(guī)律，找到相關(guān)的控制措施，對預(yù)防食源性疾病的發(fā)生至關(guān)重要；完善相關(guān)法律法規(guī)，加強對餐飲具集中消毒單位的監(jiān)管，對于肅清行業(yè)“潛規(guī)則”，強化餐飲單位食品安全保障，確保人民群眾食品安全意義重大，對我國治理食品安全問題有著更為深刻的現(xiàn)實意義。 目的 掌握武漢市餐飲具集中消毒單位的基本情況，為改進(jìn)餐飲具消毒質(zhì)量和強化監(jiān)管部門對餐飲具集中消毒單位的監(jiān)管提供科學(xué)化、標(biāo)準(zhǔn)化、規(guī)范化的參考依據(jù)。 方法 按照衛(wèi)生部印發(fā)的《餐飲具集中消毒單位監(jiān)督衛(wèi)生監(jiān)督規(guī)范（試行）》中檢查表的要求，對武漢市所有有證（工商營業(yè)執(zhí)照）餐飲具集中消毒單位進(jìn)行基本情況的普查；根據(jù)各區(qū)餐飲具集中消毒單位數(shù)量和規(guī)模情況進(jìn)行隨機抽樣，對大腸菌群、致病菌（金黃色葡萄球菌、志賀氏菌、沙門氏菌）、游離性余氯、烷基（苯）磺酸鈉6項指標(biāo)進(jìn)行檢驗檢測。 結(jié)果 (1)武漢市共有有證餐飲具集中消毒單位41家，分布在14個行政區(qū)，，其中7個中心城區(qū)20家，6個遠(yuǎn)城區(qū)19家，東湖高新開發(fā)區(qū)2家。日產(chǎn)量達(dá)到萬套以上的企業(yè)10家。有8家單位的生產(chǎn)場所（清洗、消毒、包裝）總面積小于200平方米，有8家單位10項以上指標(biāo)沒有符合標(biāo)準(zhǔn)；所有單位都沒有自檢能力，只有14家單位進(jìn)行委托檢驗；25家單位消毒餐具包裝標(biāo)識內(nèi)容無廠名、廠址，消毒日期、保質(zhì)期存在漏注或隨意標(biāo)注現(xiàn)象。只有2家單位所有調(diào)查項目完全符合調(diào)查表中10個方面24項具體內(nèi)容。 (2)抽檢結(jié)果表明：所有樣品的金黃色葡萄球菌、志賀氏菌、沙門氏菌、游離性余氯、烷基（苯）磺酸鈉5項檢測指標(biāo)均合格，只有部分樣品大腸菌群檢測不合格（以下不合格情況均指大腸菌群指標(biāo)）。2010年武漢市餐飲具集中消毒單位餐飲具抽檢平均合格率為79.56%，2011年平均合格率為91.61%，2011年武漢市集中消毒餐飲具平均合格率高于2010年平均合格率，具有統(tǒng)計學(xué)差異（p0.01）。 結(jié)論 (1)武漢市餐飲具集中消毒單位消毒能力參差不齊，部分單位存在生產(chǎn)場所面積不符合條件、出廠后的餐飲具缺乏檢驗或根本未經(jīng)檢驗，標(biāo)簽標(biāo)識不清、廠區(qū)功能分區(qū)不完善或缺失等問題。 (2)武漢市餐飲具集中消毒單位經(jīng)過一年的整治和規(guī)范，餐飲具消毒能力和水平有了明顯的提高。
[Abstract]:Research background
With the rapid development of social economy, the improvement of people's living standard, people on the public health of the increasingly stringent requirements, especially for the catering industry is particularly concerned about the hygiene quality of disinfection of tableware, tableware disinfection industry emerges in this background to flourish. In retrospect, focus on tableware disinfection industry is a new industry derived from the catering industry in the last century at the beginning of the 90s rise in the south of China, and quickly spread throughout the country, because it is time-saving, labor-saving, affordable, reliable sterilization effect, intensive advantages, to improve the hygienic quality of tableware, prevent the occurrence of foodborne disease has played an important role, has become the food service unit special is an important way for small and medium-sized catering service units tableware disinfection. However, because of the tableware disinfection is an emerging industry, the law Regulation is not perfect, part of the tableware centralized disinfection units exist location and layout is reasonable, facilities are not complete, people's cultural level is low and the lack of training, tableware disinfection is not complete, factory inspection useless and other issues, often causing foodborne diseases, serious threat to people's health, has gradually become the major food safety risk.
To explore the tableware centralized disinfection units problems were studied, the inherent law, to find the relevant control measures, it is essential to the prevention of foodborne disease; improve relevant laws and regulations, strengthen the supervision of the tableware centralized disinfection units, to eliminate the "unspoken rule", strengthen the industry food security the masses of the people, to ensure food safety is of great importance to the governance of food safety in China, and have a more profound practical significance.
objective
To master the basic situation of Wuhan tableware centralized disinfection unit, so as to provide scientific, standardized and standardized reference for improving the quality of tableware disinfection and strengthening the supervision of the centralized disinfection unit of the tableware.
Method
According to the Ministry of Health issued the "tableware centralized disinfection units Health Supervision Specification (Trial) required to check the table", in Wuhan city all certificate (business license) tableware centralized disinfection units to carry out the basic situation of the census; according to the tableware centralized disinfection units and the scale of random sampling, the coliform bacteria, pathogenic bacteria (Staphylococcus aureus, Shigella, Salmonella), free chlorine, alkyl (benzene) 6 indicators to carry out inspection. Sodium sulfonate
Result
(1) a total of Wuhan City, tableware centralized disinfection units with the permit 41, distributed in 14 districts, including 7 districts in 20, 6 far city 19, East Lake hi tech Development Zone 2. Production reached million sets of more than 10 enterprises. There are 8 units of production sites (cleaning, disinfection, packaging) a total area of less than 200 square meters, there are 8 units of more than 10 indicators do not meet the standards; all units are not self ability, only 14 units were commissioned the inspection; 25 units of tableware disinfection packaging and labeling content no name, address, date of disinfection, the shelf life of leakage or injection random tagging phenomenon. Only 2 units all the survey project is fully in line with the survey in 10 aspects of 24 specific content.
(2) the sampling results showed that: all samples of Staphylococcus aureus, Shigella, Salmonella, free chlorine, alkyl (benzene) 5 indexes of sodium sulfonate were qualified, only part of the samples coliform detection unqualified (hereinafter refer to the unqualified coliform) in Wuhan.2010 tableware centralized disinfection tableware sampling average pass rate of 79.56%, in 2011 the average pass rate of 91.61%, with the average qualified rate is higher than the 2010 average qualified rate of Centralized Disinfection units in Wuhan city in 2011, with statistical difference (P0.01).
conclusion
(1) the disinfection capacity of tableware centralized disinfection units in Wuhan is uneven. Some units do not meet the requirements of the production area. After that, there are some problems such as lack of inspection or inspection, label identification is not clear, and function partition is not perfect or missing.
(2) after one year of regulation and standardization, the concentration disinfection unit of catering equipment in Wuhan has obviously improved the ability and level of disinfection of catering equipment.

【學(xué)位授予單位】：華中科技大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2012
【分類號】：R155.65

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