CAJ | 학술논문

目的：以百色城区饮料店所生产的各种饮料为研究对象，研究其微生物污染程度及致病菌污染的情况。方法于2014年5月～8月在百色城个体饮料店采购5种饮料样本185份，按照卫生部《食品卫生微生物学检验———冷冻饮品、饮料检验》方法进行检验，对饮料样本进行菌落总数、总大肠菌群、耐热大肠菌数、大肠埃希菌、致病菌检测。结果共采集样品185份，合格份数为134份，合格率为72．43％；在5个品种的饮料中，细菌总数最多的是奶茶，菌落数高达6．9×105 cfu／ml，细菌数最少的是红茶和蜂蜜柚子茶，细菌总数为0．01×102 cfu／ml；检出167株大肠杆菌，也检出18株真菌。结论饮料贮存和制作过程易造成细菌污染，执法部门应做好各项监督工作，提高冷饮合格水平，确保人民群众饮食健康。
목적：이백색성구음료점소생산적각충음료위연구대상，연구기미생물오염정도급치병균오염적정황。방법우2014년5월～8월재백색성개체음료점채구5충음료양본185빈，안조위생부《식품위생미생물학검험———냉동음품、음료검험》방법진행검험，대음료양본진행균락총수、총대장균군、내열대장균수、대장애희균、치병균검측。결과공채집양품185빈，합격빈수위134빈，합격솔위72．43％；재5개품충적음료중，세균총수최다적시내다，균락수고체6．9×105 cfu／ml，세균수최소적시홍다화봉밀유자다，세균총수위0．01×102 cfu／ml；검출167주대장간균，야검출18주진균。결론음료저존화제작과정역조성세균오염，집법부문응주호각항감독공작，제고랭음합격수평，학보인민군음음식건강。
Objective This paper aims to investigate the bacteria contamination of the drinks produced by beverage stores in urban area of Baise city. Methods Five kinds of drinks (sampling 185 bottles)were ran-domly purchased from drink shops in the urban area of Baise from May to August 2014.The total bacteria count,total coli-forms,heat-resistant coli-form ,E.coli and pathogenic bacteria of drink samples were examined according to “Microbiology examination of food hygiene Examination of frozen drinks and cold drinks”which released by the Heath Ministry of China. Results In 185 collected drink samples,134 of them were judged as qualified,the total pass rate was 72.43%.In 5 kinds of commodity beverages,Milk Tea had highest total bacteria count (6.9× 10 5 cfu/ml),while Black Tea and Honey Citron Tea had the lowest total bacteria count (0.01×102 cfu/ml).A total of 167 strains of E.coli and 18 strains of fungi were isolated from the sample drinks. Conclusion Drink storage and producing process easily cause bacteria contamination,so the supervision agency should strengthen the supervision for improving the quality of the commodity beverage, and further,improving the public's healthy status.