重庆市开州区自制饮料的卫生状况调查分析

Sanitation Condition of Self-made Drinks in Kaizhou District in Chongqing

目的了解本地餐饮业自制饮料的微生物污染状况,为餐饮服务食品安全监管提供科学依据。方法对2013-2015年从重庆市开州区随机抽样的自制饮料进行菌落总数、大肠菌群计数、金黄色葡萄球菌、沙门氏菌、志贺氏菌共5个项目的检测。结果所检测的135份样品中,微生物指标合格的样品有82份,合格率为60.7%,不合格项目主要为菌落总数和大肠菌群,未检出致病菌。不同品种样品中鲜榨果蔬汁的合格率最低,仅为48.3%。菌落总数和大肠菌群的合格率呈逐年上升趋势。结论监督管理部门应重视餐饮业自制饮料的安全性问题,建立制定相应的加工操作规范,加大监管宣传力度。

Objective To investigate the microbial pollution status of self - made drinks in the catering industry and provide scientific evidence for the catering service and food safety monitoring. Methods The self - made drinks survey was applied in Kaizhou District of Chongqing from 2013 to 2015, including the total bacterial count, fecal coliform count, staphylococcus aureus, salmonella and shigella by the randomly sampling. Results 135 samples were tested which 82 samples were qualified on microbial index with the qualification rate of 60. 7%. Unqualified items mainly included total bacterial and fecal coliform count, no pathogenic bacteria was detected. The qualification rate of fresh fruit and vegetable juices was the lowest for 48.3 % among the all kinds of self - made drinks. The qualification rate of total bacterial count and fecal coliform count showed an annually increasing trend. Conclusion It shall pay more attention on the safety monitoring and management of the self - made drinks in the catering industry, and establish corresponding processing operational regulations to strengthen the monitoring propaganda.