食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
8期
2580-2583
,共4页
鲜榨果汁%微生物污染%调查与分析
鮮榨果汁%微生物汙染%調查與分析
선자과즙%미생물오염%조사여분석
fresh fruit juice%health microbial pollution%investigation and analysis
目的：通过苏州市姑苏区餐饮企业现售鲜榨果汁微生物污染情况的调查，了解市售鲜榨果汁食品安全状况。方法2013至2014年抽取区内餐饮企业现售的鲜榨果汁及加工用具共117件(份)，检测菌落总数、大肠菌群、致病菌。结果鲜榨果汁中检出致病菌(金黄色葡萄球菌和霉菌)，菌落总数、大肠菌群和致病菌合格率分别为93.0%、68.4%、84.2%。2014年鲜榨果汁卫生指标合格率高于2013年，两年分别为73.3%、48.2%。一次性杯子卫生指标合格率均为100%。榨汁机菌落总数、致病菌合格率均为100%，大肠菌群合格率为86.7%。结论市售鲜榨果汁容易受微生物污染，需加强对市售鲜榨果汁制售单位监督和管理。
目的：通過囌州市姑囌區餐飲企業現售鮮榨果汁微生物汙染情況的調查，瞭解市售鮮榨果汁食品安全狀況。方法2013至2014年抽取區內餐飲企業現售的鮮榨果汁及加工用具共117件(份)，檢測菌落總數、大腸菌群、緻病菌。結果鮮榨果汁中檢齣緻病菌(金黃色葡萄毬菌和黴菌)，菌落總數、大腸菌群和緻病菌閤格率分彆為93.0%、68.4%、84.2%。2014年鮮榨果汁衛生指標閤格率高于2013年，兩年分彆為73.3%、48.2%。一次性杯子衛生指標閤格率均為100%。榨汁機菌落總數、緻病菌閤格率均為100%，大腸菌群閤格率為86.7%。結論市售鮮榨果汁容易受微生物汙染，需加彊對市售鮮榨果汁製售單位鑑督和管理。
목적：통과소주시고소구찬음기업현수선자과즙미생물오염정황적조사，료해시수선자과즙식품안전상황。방법2013지2014년추취구내찬음기업현수적선자과즙급가공용구공117건(빈)，검측균락총수、대장균군、치병균。결과선자과즙중검출치병균(금황색포도구균화매균)，균락총수、대장균군화치병균합격솔분별위93.0%、68.4%、84.2%。2014년선자과즙위생지표합격솔고우2013년，량년분별위73.3%、48.2%。일차성배자위생지표합격솔균위100%。자즙궤균락총수、치병균합격솔균위100%，대장균군합격솔위86.7%。결론시수선자과즙용역수미생물오염，수가강대시수선자과즙제수단위감독화관리。
Objective To understand the microbial pollution situation of fresh fruit juice manufactured by catering business in Gusu district of Suzhou. Methods Totally 117 item fresh fruit juice and operative appliance were sampled by sterile operation in catering business from 2013 to 2014, the microbial pollution index included aerobic bacterial count, fecal coliform count and pathogenic bacteria. Results Pathogenic bacteria including Staphylococcus aureus and mycete were found from fresh fruit juice. Qualified rate of fresh fruit juice for aerobic bacterial count, fecal coliform count and pathogenic bacteria were 93.0%, 68.4% and 84.2%, respectively. Sanitation qualified rate of fresh fruit juice was higher in 2014 than 2013, the rates were 73.3% and 48.2% respectively. Sanitation qualified rate of sanitary cup was 100%. Qualified rate of juice extractor for aerobic bacterial count, pathogenic bacteria and fecal coliform counts were 100%, 100% and 86.7%, respectively. Conclusion Fresh fruit juice can be easily polluted by microbial, so more supervision and administration should be taken to catering business.
