餐飲用毛巾與紙巾之衛生品質調查

AN INVESTIGATION ON THQ SANITAKION OF THE RESTAURANT TOWELS AND NAPKINS

餐廳提供毛巾的最初用意是用以擦手，由於中國菜一向較為油膩，部份國人習價用餐後以毛巾擦拭臉部、頸部、甚至有包痰、鼻涕、當抹布擦桌椅、地板等情形，因此，若業者為了減低成本，對回收的毛巾不遵守洗淨、氯水消毒、脫氯清洗與高溫消毒四個過程，則很可能因消毒不完全而無法徹底消滅微生物。近年來，在有關單位推行下，餐飲業者也逐漸提供用畢即丟之紙巾，因此本調查期針對餐飲用毛巾與紙巾衛生品質作一評估，乃於75年10月開始進行臺灣地區全盤性調查。本調查自民國75年10月至76年2月間自台灣地區各縣市之飯店、海產店、餐廳等地抽驗餐飲用毛巾413件（含包裝者232件、散裝者181件）與濕紙巾132件（均有包裝），乾紙巾25件，共計570件檢體，進行生菌數、大腸桿菌屬細菌、金黃色葡萄球菌之檢驗。毛巾部份且加驗脂肪性及澱粉性殘留。

From Oct. 1986 to Feb. 1987, 413 restaurant towels (including 232 packaged, 181 non-packaged), 132 wet napskins, 25 dry napkins were sampled from hotel, restaurant etc. in Taiwan area and examinated for total viable count, coliform bacteria Staphylococcus aureus. For towel samples, lipid and starch residues were also determined. The results showed that the total viable count in more than 90% speciemens of towel (packaged or non-packaged) and wet napkin exceed 105 cells/napkins. Staphylococcus aureus were detected in some towel samples (0.8% of packaged and 2.8% of non-packaged), and coliform bacteria were detected in 46.7% of towels and 18.9% of wet napkins. According to the Japanese Hygienic Standard for towels, the total viable count should be no more than 105 cells/napkins, and the presence of the organisms mentioned are'nt allowed. All of the 25 dry napkin specimens met the requirements.