本文選題：家庭廚房 + 衛(wèi)生狀況��； 參考：《復(fù)旦大學(xué)》2012年碩士論文

【摘要】：[目的]掌握上海市居民家庭廚房衛(wèi)生狀況,了解居民相關(guān)飲食衛(wèi)生習(xí)慣,分析兩者對于居民健康的影響,為改善家庭廚房衛(wèi)生狀況提供基礎(chǔ)數(shù)據(jù)。 [方法]采用橫斷面調(diào)查的方法,2009年根據(jù)分層隨機(jī)抽樣的方法在上海地區(qū)全市各區(qū)(縣)中隨機(jī)選取5個(gè)郊縣(及城鄉(xiāng)結(jié)合部)及5個(gè)市區(qū),共1000戶為調(diào)查對象,采用調(diào)查員觀察法評價(jià)廚房衛(wèi)生狀況；采用入戶問卷調(diào)查方法收集廚房清潔、居民衛(wèi)生習(xí)慣、居民自述腹瀉發(fā)生情況等信息；對300戶家庭進(jìn)行碗、盤子、筷子、砧板、抹布,共1500件,按照GB14934-94中發(fā)酵法的采樣要求進(jìn)行采樣,并根據(jù)GB4789.3中大腸菌群的檢測方法進(jìn)行定量計(jì)數(shù)檢測；數(shù)據(jù)輸入和管理采用Epidata據(jù)庫,統(tǒng)計(jì)學(xué)方法：數(shù)據(jù)比較采用卡方檢驗(yàn)、數(shù)據(jù)相關(guān)性分析采用等級相關(guān)分析。 [結(jié)果]實(shí)際調(diào)查10個(gè)區(qū)986戶家庭,被調(diào)查家庭廚房平均面積為5.4+4.2平方米,平均照度為250.0±128.8勒克斯。調(diào)查對象男性314人、女性672人,平均年齡58.6±12.4歲。教育水平分為文盲77人、小學(xué)程度175人、初中程度391人、中�；蚋咧谐潭�248人、本科及以上95人。觀察結(jié)果中油煙機(jī)有油污的占59.4%,廚房地面有垃圾的占14.8%、有油污的占16.5%、有灰塵的占26.6%,餐桌桌面有油污的占24.9%、有灰塵的占14.3%,洗菜水池有垃圾的占7.9%、有油污的占19.9%,52.2%的冰箱冷藏柜及28.8%的冰箱冷凍柜有生熟食品混放現(xiàn)行,15.4%的冰箱有異味；廚房清潔頻率較高,99.6%和99.3%的家庭在一周內(nèi)會(huì)對砧板及操作桌面進(jìn)行一次徹底清潔、99.1%的家庭每天會(huì)清理垃圾、95.%的家庭每天會(huì)清潔抹布、而冰箱和油煙機(jī)一個(gè)月內(nèi)清潔一次的家庭分別占78.4%和73.5%；居民不良衛(wèi)生習(xí)慣比例：家中垃圾不加蓋的占69.4%、切生熟食品的砧板菜刀混用分別占59.7%和46.3%、隔夜菜食用前未徹底加熱的占37.1%、用生水制作涼拌菜的占22.4%、洗碗抹布混用占9.7%；樣品微生物污染檢測結(jié)果：69.0%的家庭廚房中有一件以上的樣品檢出有大腸菌群污染,38.7%的洗碗抹布、36.3%的碗、31.3%的盤子、31.3%的砧板、16.0%的筷子均檢出有大腸菌群污染；居民腹瀉發(fā)生情況：過去一年中,因家中不良飲食因素導(dǎo)致的腹瀉人數(shù)占7.0%；相關(guān)分析：居民腹瀉次數(shù)與廚房樣品污染數(shù)量之間有一定的相關(guān)性,等級相關(guān)系數(shù)=0.187,p=0.000,碗、盤子、筷子、砧板及抹布的污染程度均與腹瀉次數(shù)有一定的相關(guān)性,等級相關(guān)系數(shù)分別為：0.195、0.177、0.123、0.137和0.116,p均0.05,居民廚房的不良衛(wèi)生習(xí)慣與其腹瀉發(fā)生情況之間有一定的相關(guān)性,等級相關(guān)系數(shù)=0.088,p=0.002。 [結(jié)論]上海市居民家庭廚房衛(wèi)生狀況存在一些主要問題,廚房中碗、筷子、盤子、砧板、抹布的大腸菌群污染率高。居民在家庭廚房使用過程中存在部分不良衛(wèi)生習(xí)慣,比較突出的是垃圾存放不加蓋、砧板、菜刀生熟混用等。廚房衛(wèi)生狀況及居民不良衛(wèi)生習(xí)慣均與居民健康狀況相關(guān)。建議通過有針對性的專題健康宣教來進(jìn)行改善。
[Abstract]:[Objective] to grasp the hygienic condition of the household kitchen in Shanghai, understand the residents' dietary hygiene habits, analyze the influence of the two on the health of the residents, and provide the basic data for improving the health status of the family kitchen.
[Methods] using the method of cross-sectional survey, in 2009, 5 counties (and urban and rural areas) and 5 urban areas were randomly selected according to the method of stratified random sampling in all districts and counties of Shanghai area. A total of 1000 households were investigated. The hygienic condition of the kitchen was evaluated by the investigator observation method, and the kitchen cleaning was collected by the questionnaire survey method. People's health habits, residents tell the information about the occurrence of diarrhoea and other information; 300 families of 300 families, plates, chopsticks, chopsticks, and a total of 1500 pieces of cloth, a total of 1500 pieces, according to the sampling requirements of GB14934-94 fermentation method, and according to the detection methods of coliform in the quantitative count detection; data input and management of the Epidata database, statistics Methods: Chi square test was used for data comparison, and correlation analysis was used for data correlation analysis.
[results] the average area of 986 households in 10 districts was investigated. The average area of the household kitchen was 5.4+4.2 square meters and the average illumination was 250 + 128.8 lux. The subjects were 314 men and 672 women, with an average age of 58.6 + 12.4 years. The education level was classified as illiterate 77, 175 in primary school, 391 in junior high school, secondary school or high school degree 248, undergraduate and undergraduate. And above 95. 59.4% of the oil fume, 14.8% of the kitchen ground, 16.5% with oil, 26.6% with dust, 24.9% of the table table, 14.3% with dust, 7.9% of the washing pool, 19.9% with oil, 52.2% refrigerator freezer and 28.8% refrigerator freezer. Cooked food mixed with the current, 15.4% of the refrigerator has a smell; the kitchen has a high frequency of cleaning, 99.6% and 99.3% of the family in a week will complete a thorough cleaning of the chopping board and the operating table, 99.1% of the family will clean up the garbage every day, 95% of the families clean the rag every day, and the refrigerator and the oil and smoke machine one month to clean the family of 78.4%, respectively. And 73.5%; the proportion of bad health habits of residents: 69.4% of household garbage without cover, 59.7% and 46.3% of chopping choppers for chopped cooked food, 37.1% of not thoroughly heated before night food, 22.4% with raw water, 9.7% of dishwashing cloth and 9.7%; samples of sample microorganism pollution: 69% household Chef More than one of the samples found coliform contamination, 38.7% dishwashing dishcloth, 36.3% bowls, 31.3% plates, 31.3% chopsticks and 16% chopsticks were found to have coliform contamination. In the past year, the incidence of diarrhoea caused by bad dietary factors in the family accounted for 7%; related analysis: Residents diarrhea times. There is a certain correlation between the number of kitchen samples and the number of contamination in the kitchen. The grade correlation coefficient =0.187, p=0.000, bowl, plate, chopsticks, chopsticks, and rags have a certain correlation with the times of diarrhea. The grade correlation coefficient is 0.195,0.177,0.123,0.137 and 0.116, P is 0.05, the unhealthy habits of the residents in the kitchen and their diarrhoea There is a certain correlation between the birth condition and grade correlation coefficient =0.088, p=0.002.
[Conclusion] there are some main problems in the sanitary condition of household kitchen in Shanghai. The pollution rates of coliform in the kitchen bowl, chopsticks, plates, cutting boards and the dishcloth are high. There are some unhealthy habits in the household kitchen use. The unhealthy habits of residents are related to the residents' health. It is suggested that targeted health education should be carried out to improve the residents' health.

【學(xué)位授予單位】：復(fù)旦大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2012
【分類號】：R126.8

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