Food Partner Network News The hygiene of tableware is under the Food Safety Law Basic requirements are also an important part of the management of the catering industry. The microbiological index of tableware is an important indicator for evaluating the sanitary condition of tableware. It is closely related to the occurrence of food-borne diseases. It is also an important part of the routine health supervision and special random inspection carried out by the health supervision department. The National Food Safety Standard for Disinfecting Meal (Drinking) Utensils (GB14934-2016) stipulates two microbial limits for coliforms and Salmonella for catering service providers, group meal delivery units, and centralized cleaning and disinfection service units for tableware, which are often used for evaluation. Important indicators of sanitary conditions such as food and tableware are often used as an important indicator of the actual implementation effect of good hygiene practices. The Beijing Food and Drug Safety Enterprise Alliance compiled data on the microbiological test results of documents on CNKI in the past five years when the standard was released with the subject word”disinfection of tableware”, and a total of 33 documents were selected and included. The authors of the documents were mainly related health departments in various regions. .
一. Provincial administrative area
From the perspective of provincial administrative regions, 19 of my country’s 34 provincial administrative regions are involved, and the total number of tableware samples involved is 38267 pieces/batch, including Shanghai , Yunnan, Beijing, Jilin, Sichuan, Tianjin, Shandong, Shanxi, Guangdong, Jiangsu, Jiangxi, Hebei, Zhejiang, Gansu, Fujian, Liaoning, Shaanxi, Anhui, Guangxi, basically covering several large areas in my country’s southeast, northwest. The publishers of the data are mainly local health departments. Therefore, the data results are representative and authoritative.
Figure 1. Sample quantity of tableware in 19 provincial administrative regions ( Pieces/batch)
Figure 2. Distribution of tableware samples in 19 provincial administrative regions< /span>
Second, detection of coliform bacteria
From the results of coliform testing, 38,267 pieces/batch of tableware samples were involved. All samples were tested for coliforms, including 29,957 qualified samples. /Batch, 8310 unqualified pieces/batch. In terms of provincial administrative regions, the pass rate of coliforms is 82.95%, the highest pass rate is 94.44%, the lowest pass rate is 57.24%; the unqualified rate is 17.05%, the highest unqualified rate is 42.76%, and the smallest is 5.56%. Among the 19 provincial administrative regions, 6 have a pass rate higher than 90%, 7 have a pass rate of 80-90%, 3 have a pass rate of 70-80%, and a pass rate of less than 70%There are 3 of them. Taking into account the convenience and economy of coliform detection and the high indication of the sanitary condition of tableware, in general, the sanitary condition of tableware disinfection in my country’s catering industry is relatively good, but there is still room for further improvement. Further strengthen the process specification and management of tableware disinfection, and supervise the implementation of various disinfection systems and measures.
Figure 3. Percentage of coliform detection results in 19 provincial administrative regions tableware samples
Figure 4. 19 provincial-level administrative regions tableware samples coliform test results two-way percentage of qualified and unqualified < /span>
3. Salmonella detection
From the results of Salmonella detection, 11522 samples/batch of 38,267 tableware samples were tested for Salmonella, with a detection rate of 30.11%. The Salmonella qualification rate of samples that have been tested for Salmonella is 100%. Among the 19 provincial administrative regions, 5 salmonella were detected with a 100%detection rate, 8 were partially tested, and 5 were not tested. According to the test results, 11522 samples/batch of Salmonella tests carried out in the literature did not detect Salmonella. In addition, considering that the detection method of Salmonella is relatively complicated with larger intestinal flora, the proportion of samples actually tested during the daily supervision and sampling of tableware is relatively low. Therefore, first, it is recommended that the market supervision department further explore the application scenarios of further refinement of Salmonella detection in the process of daily sanitation supervision and random inspection, and improve the cost-effectiveness of detection to help improve the sanitation level of catering; Second, it is necessary to carry out the prevention and control of Salmonella in tableware The simple and economical detection technology and equipment research and development of indicators increase the detection rate.
Figure 5. Percentage of Salmonella testing in tableware samples from 19 provincial administrative regions
Figure 6. The two-way percentage of Salmonella detection rate and non-detection rate of tableware samples from 19 provincial administrative regions
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 Li Yingying, Yu Haiyao, Zhang Hongdan, Zhang Mohan. Analysis of the monitoring results of the disinfection effect of tableware in Changchun in 2017[J].Food Safety Guide, 2020(33):103.
 Chen Qin. Monitoring and analysis of the disinfection effect of meal (drinking) utensils in Pan’an County Catering Units from 2018 to 2020[J]. Food Safety Guide, 2020 (21):75.
 Wang Jingnan. Investigation on the disinfection effect of Escherichia coli and Salmonella in different types of tableware in different main types of restaurants in a district and county of Jiangsu Province in 2019[J]. Food Safety Guide, 2020 (12):135-136.
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 Wang Wente, Tian Hongyun, Wang Guanqun, Fan Li, Ren Xuemei. Discussion on the status and countermeasures of catering food quality and safety in Shandong Province in 2018[J]. Journal of Food Safety and Quality Inspection, 2019,10 (18):6389-6397.
 Xie Yingjue, Wang Dongyue, Wu Dong, Xie Fusheng. Investigation and status analysis of centralized disinfection units for tableware in Jiangsu Province[J]. Journal of Food Safety and Quality Inspection, 2019, 10 (17):5958-5961.
 Wang Weiya, Wu Shanshan, Lin Zhichao, Wang Qian. Analysis of the disinfection effect of tableware in Nanchang in 2018[J]. Food Safety Guide, 2019 (24):103-104.
 Ye Lei, Sun Jinhai. Monitoring of sanitary condition of sterilized tableware in a certain district of Shanghai from 2015 to 2017 and its influencing factors[J]. Shanghai Preventive Medicine, 2019, 31 (02):146-149.
 Liu Cong, Yu Ju, Lu Fei. Monitoring and analysis of disinfection effect in centralized disinfection service units of catering equipment in Yangzhou City[J]. Jiangsu Health Service Management, 2019, 30 (01):131-133.
 Yu Xiaowen, Yu Zhendong, Xiang Gongfan. Monitoring and analysis of the disinfection effect of tableware in the catering industry in Linhai City from 2016 to 2017[J]. Chinese Journal of Health Inspection, 2018, 28 (22):2801-2802+2806.
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Note:my country’s tableware microbiological testing data analysis report is a series of articles. Later, we will further analyze and excavate the risks involved. Please pay attention!