Analyses on sanitary status of tableware cleaning and disinfection in 41 catering facilities of Shanghai
10.19428/j.cnki.sjpm.2025.25020
- VernacularTitle:上海市41家餐饮单位餐饮具清洗消毒效果
- Author:
Yiqi LI
1
;
Shenghao YU
1
;
Ye YAO
2
;
Shaojie PENG
1
Author Information
1. Information Application Research Center of Shanghai Municipal Administration for Market Regulation (Shanghai Food Safety Technology Application Center), Shanghai 200030, China
2. School of Public Health, Fudan University, Shanghai 200032, China
- Publication Type:Journal Article
- Keywords:
tableware;
cleaning;
disinfection;
anionic synthetic detergent residue;
total number of bacterial colonies
- From:
Shanghai Journal of Preventive Medicine
2025;37(10):852-857
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo 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. MethodsA 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. ResultsThe 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 of0.25 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). ConclusionThe 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.
