（来源：衢州日报） 转自：衢州日报 记者 方俊 "这个春节，我就接到不少单子。"记者联系上龙游洁之馨餐具消毒服务部负责人邱香琴时，她正在给一 户人家送餐具。她坦言，近年来，消毒餐具不再是饭店的专属物，而是以酒席、聚餐等形式，逐渐走进 普通居民家中。 这个春节，以90后为代表的年轻人正接过家里的锅铲，成为春节餐桌上的"主理人"，随着年轻力量开启 掌勺模式，生活方式出现迭代升级，除了"吃饱吃撑"，还有"吃好吃健康"，这种鲜活的青春表达，是年 味的新生与延续。 消毒餐具走进居民家 正月里，龙游市民范女士到表妹小徐家拜年时，看到饭店里常见的消毒碗筷，出现在摆满佳肴的餐桌 上，成为一道有趣的风景线。 范女士的表妹小徐是名95后，今年扛起家中主厨的重担，整个春节假期包揽下年夜饭和多顿拜年餐。小 徐不怕烧菜，但不喜欢洗碗，于是她想到了租用消毒餐具，并通过朋友联系上配送公司。"他们是一桶 一桶租借的，一桶大概20副碗筷，收费40元。"小徐总共拿了四桶，她说，多亏这个英明的决定，给她 省了不少力气。 另有一波年轻市民盯上了一次性餐具，同为95后的简女士，在春节前夕一口气买了100多副一次性碗 筷，用于接待亲友时使用。简女士说， ...

Core Viewpoint - The recent special inspection by the State Administration for Market Regulation (SAMR) on popular internet celebrity restaurants across 24 major cities in China indicates a stable overall food safety status, but highlights specific issues that require attention [1][2]. Group 1: Inspection Overview - The inspection covered over 200 popular restaurants, including various cuisines such as Chinese, Western, hot pot, and barbecue, with a total of 500 batches sampled [1]. - Key focus areas included pesticide residues in vegetables and meat, food additives in pickled vegetables and noodles, and quality indicators like peroxide values in oils and seasonings [1]. Group 2: Inspection Results - The overall food safety status of internet celebrity restaurants is stable, with no violations found in hot pot base materials, chili powder, or duck blood, and no pathogenic bacteria detected in self-made dishes [2]. - However, issues were found, including pesticide residues exceeding limits in ginger, scallions, and bean sprouts, with a banned pesticide detected in scallions from a restaurant in Hubei [2]. - Residues of veterinary drugs were found in freshwater fish, pig throat, and bullfrogs, with a banned drug detected in live fish from a restaurant in Guangdong [2]. Group 3: Compliance and Enforcement - Some restaurants were found to have mixed food and non-food items, staff not wearing masks or hats, and improper temperature control for refrigerated and frozen ingredients [2]. - A few restaurants had disinfected utensils with excessive levels of coliform bacteria and anionic synthetic detergents, likely due to insufficient disinfection temperature or time [2]. - The SAMR has urged local market regulation departments to investigate and address the non-compliant samples, emphasizing the importance of food safety responsibility for businesses [2].