市售奶茶饮品微生物含量的调查与分析

Survey and Analysis on Microbial Content of Milky Tea from Retail Stores

[目的]调查奶茶零售店调配饮品的微生物污染情况。[方法]通过国家标准方法测定奶茶零售店调配饮品的菌落总数、大肠菌群、乳酸杆菌、霉菌和酵母，分析不同品牌、饮品种类、配料、季节等因素对奶茶饮品微生物含量的影响。[结果]零售奶茶中微生物含量较高，细菌总数在10^2～10^5CFU／ml，而瓶装奶茶中未检出。配料中食用冰块是奶茶中细菌的重要来源，而春夏秋季节样品微生物含量显著高于冬季样品。[结论]部分奶茶店奶茶饮品中细菌总数含量较高与原料和食用冰等的微生物污染有关，需要严格执行卫生操作规范的程序。

[ Objective ] To investigate the microbial contamination of the milky tea drinks in stores. [ Method ] The effects of different stores, brands, ingredients, seasons on the aerobic plate count（ APC）, Coliforms, lactic acid bacteria, molds and yeasts were analyzed using national standard methods. [ Result] APC of milky tea in retail stores was 102 - 105 CFU/ml and the count of bottled tea with milk was not detected. The edible ice in the milky tea ingredients was one of the important resources of microbiology. Moreover, the microbial count of drinking sampies in spring, summer and autumn was significant higher than that in winter. [ Conclusion ] Some milky tea had the high level of microbial content, which was related to the microbial contamination from materials and edible ice. Tea stores need to strictly carry out hygienic practices.