RESUMO
Objective To investigate the health security requirements on food and drinking water during military training on the plateau,and explore ways to improve military health security support capability.Methods Seven army units were randomly chosen.By means of on-site check and sample detection,both internal and external environmental factor changes and health and safety conditions of food and drinking water were surveyed on the plateau.Internal and external standard methods were used to test the stability of portable instruments.Results There was considerable difference in diurnal temperature and relative humidity between indoors and outdoors.In two field units,raw materials of foods were purchased in a centralized manner and suppliers were fixed,they were purchased independently in the othev five units. Facilities of food storage and transportation were lacking in all the seven units.In one of the fifty-three food samples, residues of pesticides exceeded the national standard.Among the three water samples,the level of turbidity,ammonia nitrogen and nitrate nitrogen was lower than the standard limits,but free residual chlorine and total chlorine were not detected.The plateau environment had no significant effect on spectrophotometers,but had significant influence on enzyme-linked immune detectors.Conclusion There are potential health hazards to training troops on the plateau that arise from foods and drinking water.Improvement of management and equipment adaptability is needed to further enhance the field health security efficacy.
RESUMO
Objective To investigate the status of food hygiene safety in troop catering units, analyze the major problems, and to improve the service system of food safety in troops.Methods Seventy troop catering units were investigated by means of cross-sectional questionnaire surveys, on-site inspections and rapid detection methods.Results Among the 70 troop catering units, 70.0%were self-managed,and 28.6%were run by civilians.From them, 64.3%of these units were centralized above the regimental level.Five main problems with food safety were found during food processing:uncomplete cleaning and disinfection of the tableware, irrational layout of processing rooms, co-contamination in the processing link, purchase and storage problems of raw materials, and sub-standard internal management of hygiene.44.3%of the catering units had inspection staff, 40.0% were equipped with inspection equipment, and 35.7% had food inspection rooms. Conclusion There are potential hazards to food safety in troop catering units.The implementation of hygienic regulations should be strengthened, and food safety related equipment improved.In addition, staff′s awareness of hygiene should be enhanced, internal supervision should be strengthened, and the mechanism of rewards and punishments should be established.