Summary:intent to know the effect of Oxidation potential water disinfectant in the canteen,and guide the practical application to lower the occurrence of intestinal infectious disease.the method has two hygienic index of surveying total bacterial number and coli group according to the national hygienic standard of food&beverage utensil (GB14934-1994).en effect,before disinfecting all kind of cookers,qualified rate of bacteriological indicators is 47.92%.that of cookers soaked in the 40mg/l Oxidation potential water in 2 minutes is 100%.table is cleaned by 80mg/l Oxidation potential water in 2 minutes.in conclusion,raise the disinfect concentration and prolong the disinfect time by the way of cleaning.

There easily has many functional room crossly contaminated because of the humidity to easily breed fly, rat and cockroach,in addition with many client,many kinds of foods and fuss cooking.circulatory usage of public tableware without disinfecting could cause pathogenic microorganism such as hepatitis virus, dysentery bacillus and typhoid bacillus.that is the efficient way to lower the intestinal infectious diseases to disinfect the canteen atmosphere and object surface alike cooker,tableware.here is the report about Observing the effect of Oxidation potential water disinfectant in the canteen

1.material and method

1.1sampling

Put the 20.cm*2.5cm Sterile filter paper evenly soaked in sterile elution solution against the surface of sample, and paste 10 filter paper on the bowl,plate,cup and knife tool.after 10 minutes as one group( take 5pieces alike plate,spoon and cup whose surface past2 pieces of filter paper as one group being equivalent with 50cm sample square meter.)put into the flask with 50ML normal saline(the low part of chopsticks about 12cm to test in 4 hours(12cm*12cm*12cm)in the test tube with 50ML sterile saline,and full shake it to be the solution)after and before disinfecting has two hygienic index of surveying total bacterial number and coli group.

1.2disinfect

Oxidation potential disinfectant from PENGLONG TECHNOLOGY DEVELOPMENT COMPANY.LTD.SHENZHEN could be matched disinfectant by instruction of iodometric method.tableware is disinfected by soaking,surface of table is disinfected by cleaning.

1.3the result of experiment

According to the national hygienic standard of food&beverage utensil(GB14934-1994)(1)total bacterial number:sample tube on the mixing device shake 20 seconds or forcely vibrate 80 times,then take

1.0cm by straw as sample to inoculate on the two sterile dish in the way of pouring method to count number.(2) coli group:take 1.0cm as sample solution into the fermentation tube with correspondent one or two times of lactose bile salt under 37degree in the heat insulation box about 24 hours.

Qualified standard:total bacterial number〈30/cm2 coli group〈3/100cm2

2.Result

2.1qualified rate of bacteriological indicators is 47.92%.in which chopsticks,board and table is more severe,and excess rate of bacteriological is 100%2.2cookers soaked in the 40mg/l Oxidation potential water in 2 minutes is 100%.table cleaned by 40mg/l Oxidation potential water in 2 minutes is not qualified,but 80mg/l that in the same condition is qualified100.

3.Discussion

When summer coming,and temperature rising,this is the time when is high season of intestinal infectious disease to happen the case of food poisoning.

It is instructive for controlling intestinal infectious disease and disinfecting cookers in order to protect client health.Oxidation potential water disinfectant has no enough experiment basis because of no relation with canteen disinfect.en effect,before disinfecting all kind of cookers,qualified rate of bacteriological indicators is 47.92%.that of cookers soaked in the 40mg/l Oxidation potential water in 2 minutes is 100%.table is cleaned by 80mg/l Oxidation potential water in 2 minutes.in conclusion,raise the disinfect concentration and prolong the disinfect time by the way of cleaning.Before disinfecting,table,chopsticks and board have failure rate reaching 100%,as the key disinfection object,most of which is over 10 times of the rate of bacteriological indicators.