Objective To understand the situation of catering tableware disinfection in Tianjin,and to analyze the influencing factors.Methods Catering tableware samples from 313 catering service units in a district of Tianjin City were selected by stratified random sampling.The qualification of tableware was evaluated by sensory organ,free residual chlorine,sodium sulfonate alkyl(benzene) residues and Escherichia coli index.Spearman rank correlation was used for the analysis of sensory qualified rate and the correlation analysis of Escherichia coli qualified rate.Combining with supervision and inspection,the Logistic regression model was established to analyze the factors influencing disinfection effect.Results The qualified rate of tableware evaluated by sensory organ was 82.34%(1021/1240).The qualified rate evaluated by the residues of free residual chlorine was 81.86%(519/634),and that of alkyl sodium sulfonate(benzene) was 100%(1240/1240),The qualified rate examined by Escherichia coli was 76.45%(948/1240).There is a positive correlation of the qualified rate for sensory organ with that of coliform bacteria.Logistic regression analysis showed that the factors influencing the effect of disinfection was the proper use of disinfectant ratio,soaking time and corrected cleaning facilities.Conclusion Thermal disinfection was recommended.Training an awareness of the employed personnel on standardizing operation is the main factor influencing the effect of tableware disinfection in catering industry.