【摘要】 <正> 人们近年来对饮食店用具的消毒评价,作了不少工作,但还未见有对其逐月自然带菌情况的连续观察。我站于1987年8月至1988年7月,选择了不同类型的饮食店,每月对用具进行一次带菌检查,每季对工作人员的手进行一次带菌检查。现将结果报告如下。更多还原

【Abstract】 Bacterial contamination in eating houses of Chongqing City was investigated. The results indicated that 39.4～91.1% of bowls, chopsticks, kitchen chopping block and hands of workers were contaminated at levels higher than permissible contamination recommended by local anti-epidemic station. The contamination was heavier in summer than in winter, heavier in private eating houses than in state-run ones.更多还原