河南省消毒餐饮具中洗涤剂和大肠菌群安全现状及对策建议

Safety status and countermeasures of detergent and coliforms in disinfected tableware in Henan Province

中文关键词:  消毒餐饮具  大肠菌群  阴离子合成洗涤剂  对策建议

英文关键词:sterilized tableware  coliform bacteria  anionic synthetic detergent  countermeasures

中文摘要:

      目的 分析河南省消毒餐饮具的安全状况, 对比不同洗消方式的效果, 为餐饮具洗消标准的制定提供参考。方法 通过对2020年河南省消毒餐饮具的采样检测, 按照抽检季节、餐饮单位类型、餐饮具种类等对结果进行分析研究, 分析不合格原因, 研究不同洗消方式对于检测结果的影响, 形成对策建议。结果 全年餐饮具平均合格率为77.58%, 夏季合格率最低只有68.62%; 大型餐饮单位的安全状况要好于小型餐饮单位; 不同种类餐饮具比较, 杯子合格率最高为83.57%; 70 ℃以上热水漂洗即能有效去除餐饮具的阴离子合成洗涤剂残留。 结论 针对河南省餐饮具中存在的大肠菌群和阴离子合成洗涤剂超标带来的健康风险, 可采取制定餐饮具洗消标准, 加大监管力度, 落实餐饮单位主体责任, 增强消费者法律意识等措施, 通过社会共治提升产品安全水平。

英文摘要:

      Objective To analyze the safety situation of sterilized tableware in Henan Province, compare the effects of different washing methods, and provide reference for the formulation of washing standards of tableware. Methods Through the sampling and testing of sterilized tableware in Henan Province in 2020, the results were analyzed and studied according to the sampling season, the type of catering units and the type of tableware, the causes of disqualification were analyzed, the effects of different washing and decontamination methods on the test results were studied, and countermeasures and suggestions were formed. Results The average pass rate of tableware throughout the year was 77.58%, and the lowest qualified rate was 68.62% in summer; the safety situation of large catering units was better than that of small catering units; compared with different kinds of tableware, the cups had the highest qualified rate, which was 83.57%; rinsing with hot water above 70 ℃ could effectively remove the anionic synthetic detergent residue of tableware. Conclusion In view of the health risks caused by excessive coliform bacteria and anionic synthetic detergent in tableware in Henan Province, measures can be taken to improve the level of product safety through social co-governance, such as formulating the washing and elimination standard of tableware, strengthening supervision, implementing the main responsibility of catering units, and enhancing consumers’ legal awareness.