上海市<b>41</b>家餐饮单位餐饮具清洗消毒效果

李亦奇; 宇盛好; 姚烨; 彭少杰

doi:10.19428/j.cnki.sjpm.2025.25020

上海市41家餐饮单位餐饮具清洗消毒效果

Analyses on sanitary status of tableware cleaning and disinfection in 41 catering facilities of Shanghai

摘要

摘要:
目的分析2020年上海市41家餐饮单位餐饮具清洗消毒卫生状况，研究其影响因素，以期提出有针对性的改进对策，为未来餐饮具的科学监管提供参考。
方法对上海市41家餐饮单位餐饮具清洗消毒方式进行现场调查，共采集餐饮具样品180件，检测其中游离性余氯、阴离子合成洗涤剂残留、大肠菌群和菌落总数4个指标的合格率。根据餐饮单位类型、餐饮具材质、餐饮具用途和清洗消毒方式等对结果进行分类统计分析。
结果餐饮具中大肠菌群和游离性余氯均合格；阴离子合成洗涤剂残留的合格率为48.89%（88/180），平均值为0.02 mg·（100 cm²）^-1（该数量单位为GB 14934—2016规定内容），最大值为0.25 mg·（100 cm²）^-1。根据餐饮企业类型，大型餐馆餐饮具中阴离子合成洗涤剂残留的合格率最低，为46.15%；根据餐饮具用途，筷子中阴离子合成洗涤剂残留的合格率最低，为26.32%。餐饮具中菌落总数检出率为42.22%（76/180），平均值为0.5 log₁₀ （CFU·mL^-1），最大值为3.4 log₁₀ （CFU·mL^-1），其中中型餐馆餐饮具菌落总数检出率最高，为47.73%（21/44）。
结论餐饮具中阴离子合成洗涤剂残留的合格率偏低。建议加强餐饮具不合格的发生规律以及阴离子合成洗涤剂残留合格率预警值研究，加大对相关餐饮单位的执法检查力度，引导企业落实主体责任，提升餐饮具质量安全。

Abstract:
Objective To analyze the hygienic status of tableware cleaning and disinfection in 41 catering facilities of Shanghai in 2020, to identify its influencing factors, so as to propose evidence-based improvements for future scientific supervision.
Methods A field survey was conducted on the cleaning and disinfection methods of tableware in 41 catering establishments in Shanghai. A total of 180 tableware samples were collected and tested for four indicators, including free residual chlorine, anionic synthetic detergent residues, coliforms, and total number of bacterial colonies. The results were classified and statistically analyzed based on the type of catering establishment, tableware material, tableware function, and cleaning and disinfection methods.
Results The tableware passed the tests for coliforms and free residual chlorine. The qualification rate for anionic synthetic detergent residues was 48.89% (88/180), with an average of 0.02 mg per 100 cm² and a maximum of 0.25 mg per 100 cm² (This unit complied with the requirements of national standardard: GB 14934—2016). Based on the type of catering enterprises, large restaurants had the lowest qualification rate for anionic synthetic detergent residues in tableware at 46.15%. In terms of the function of tableware, chopsticks had the lowest qualification rate for anionic synthetic detergent residues at 26.32%. The detection rate of total number of bacterial colonies in tableware was 42.22% (76/180), with an average of 0.5 log₁₀ (CFU·mL⁻¹) and a maximum of 3.4 log₁₀ (CFU·mL⁻¹). Among them, medium-sized restaurants had the highest detection rate of total number of bacterial colonies in tableware at 47.73% (21/44).
Conclusion The qualification rate of anionic synthetic detergent residues in tableware is relatively low.It is recommended to strengthen research on the occurrence patterns of unqualified tableware and establish early warning values for the qualification rate of anionic synthetic detergent residues, enhance law enforcement inspections on relevant catering establishments, guide enterprises to fulfill their main responsibilities, and improve the quality and safety of tableware.

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