无锡市校园周边现制饮料食品风险监测结果

Food safety and risk assessment for prepared beverage around the campus in Wuxi

目的 了解无锡市校园周边现制饮料的添加剂使用与微生物污染状况,为中小学生身体健康保障提供参考。方法 于2022年8—9月,随机从无锡市4个辖区内学校周边饮品店采集现制饮料108份,按照相关食品安全国家标准进行添加剂和微生物的检测,参照《食品安全国家标准食品添加剂使用标准》和《食品安全地方标准现制饮料》进行评价。采用χ^(2)检验进行统计学分析。结果 现制饮料中13种添加剂的使用均未超过相关标准规定限值,果汁中防腐剂检出率(52.78%)高于茶饮(16.67%)和奶茶(27.78%),奶茶中色素检出率(16.67%)较茶饮(52.78%)及果汁(47.22%)低(χ^(2)值分别为11.24,11.46,P值均<0.05)。同一功能添加剂叠加使用均未超过规定限值;菌落总数超标率(9.26%),大肠埃希菌超标率(14.81%)。结论 无锡市校园周边现制饮品存在一定卫生学风险。应对相关企业、商店加强监督管理,确保学生食品安全。

Objective To investigate the use of additives and microbiologic contamination in prepared beverages around campus in Wuxi City,so as to provide reference for ensuring the physical health of primary and secondary school students.Methods From August to September 2022,108 prepared beverage were randomly collected from beverage stores around campus in four districts of Wuxi City.The food additives and microbiologic contamination were detected by the national standard method and evaluated according to the National Food Safety Standards for the Use of Food Additives and Local Food Safety Standards for Ready-made Beverages.Chi-squared test was used for statistical analysis.Results The use of 13 additives in prepared beverages didn't exceed the limits specified in relevant standards.The detection rate of preservatives in fruit juice(52.78%)was higher than that in tea(16.67%),and milk tea(27.78%),while the detection rate of pigments in milk tea(16.67%)was lower than that in tea(52.78%)and fruit juice(47.22%)(χ^(2)=11.24,11.46,P<0.05).The overlapping use of the same functional additive did not exceed the specified limit.The exceeding rate of total bacterial count was 9.26%,and Escherichia coli was 14.81%.Conclusion There are certain food safety risks in prepared beverages around the campus in Wuxi City.Relevant enterprises and shops should strengthen supervision and management to ensure food safety for students.