淮安市餐饮业现榨果汁卫生状况调查分析
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摘要
目的了解江苏淮安市餐饮业现榨果汁的卫生状况,分析存在的问题,加强食品安全风险监测。方法于2013~2016年随机采集淮安市各类餐饮场所制作的苹果汁、橙汁、西瓜汁、芒果汁等现榨果汁86份,进行菌落总数、大肠菌群、致病菌(金黄色葡萄球菌、沙门氏菌、志贺氏菌)定性检测。结果 86份样品总合格率为54.65%,2013~2016年合格率分别为31.25%、38.89%、63.64%、70.00%,差别有统计学意义(P<0.05)。芒果汁合格率(35.29%)最低,不同种类果汁合格率差别有统计学意义(P<0.05)。结论淮安市现榨果汁卫生指标合格率不高,食品安全监管部门应继续加强对餐饮业现榨果汁质量的监督管理。
Objective To investigate the sanitary condition of fresh fruit juice in catering services in Huai'an, Jiangsu province, and analyze the existing problems, so as to strengthen food safety risk monitoring. Methods A total of 86 samples of fresh fruit juice, including apple juice, orange juice, watermelon juice and mango juice, were randomly collected from catering services in Huai'an to detect aerobic plate count, coliform count and pathogenic bacteria(Staphylococcus aureus, Salmonella and Shigella) from 2013 to 2016. Results The total qualified rate of 86 samples was 54.65%(47/86), the qualified rates of samples from 2013 to 2016 were 31.25%, 38.89%, 63.64% and 70.00%, respectively, and the differences between them were statistically significant(P<0.05). The qualified rate of mango juice was the lowest(35.29%), sanitation qualified rates of different kinds of fresh fruit juice had statistically significant differences(P<0.05). Conclusion The qualified rate of fresh fruit juice in Huai'an is low, so food safety supervision departments should strengthen supervision and administration of the fresh fruit juice in catering services.
Objective To investigate the sanitary condition of fresh fruit juice in catering services in Huai'an, Jiangsu province, and analyze the existing problems, so as to strengthen food safety risk monitoring. Methods A total of 86 samples of fresh fruit juice, including apple juice, orange juice, watermelon juice and mango juice, were randomly collected from catering services in Huai'an to detect aerobic plate count, coliform count and pathogenic bacteria(Staphylococcus aureus, Salmonella and Shigella) from 2013 to 2016. Results The total qualified rate of 86 samples was 54.65%(47/86), the qualified rates of samples from 2013 to 2016 were 31.25%, 38.89%, 63.64% and 70.00%, respectively, and the differences between them were statistically significant(P<0.05). The qualified rate of mango juice was the lowest(35.29%), sanitation qualified rates of different kinds of fresh fruit juice had statistically significant differences(P<0.05). Conclusion The qualified rate of fresh fruit juice in Huai'an is low, so food safety supervision departments should strengthen supervision and administration of the fresh fruit juice in catering services.
引文
[1]徐燕英,刘华清,顾勤明.餐饮企业自制鲜榨果汁卫生质量的调查与分析[J].食品安全质量检测学报,2014,5(8):2580-2583.Xu YY,Liu HQ,Gu QM.Investigation and analysis on sanitary of fruit juice manufactured by catering business[J].J Food Saf Qual,2014,5(8):2580-2583.
[2]周藜,张清,周倩,等.餐饮业鲜榨果汁卫生质量调查分析[J].中国卫生检验杂志,2017,27(3):422-424.Zhou L,Zhang Q,Zhou Q,et al.Investigation and analysis of the hygienic quality of fresh squeezed fruit juice in catering industry[J].Chin J Health Lab Technol,2017,27(3):422-424.
[3]GB 4789.2-2010食品安全国家标准食品微生物学检验菌落总数测定[S].GB 4789.2-2010 National food safety standard-Food microbiological examination:Aerobic plate count[S].
[4]GB 4789.3-2010食品安全国家标准食品微生物学检验大肠菌群计数(第一法)[S].GB 4789.3-2010 National food safety standard-Food microbiological examination:Enumeration of coliforms(The first method)[S].
[5]GB 4789.4-2010食品安全国家标准食品微生物学检验沙门氏菌检验[S].GB 4789.4-2010 National food safety standard-Food microbiological examination:Salmonella S].
[6]GB 4789.5-2012食品安全国家标准食品微生物学检验志贺氏菌检验[S].GB 4789.5-2012 National food safety standard-Food microbiological examination:Shigella[S].
[7]GB 4789.10-2010食品安全国家标准食品微生物学检验金黄色葡萄球菌检验(第一法)[S].GB 4789.10-2010 National food safety standard-Food microbiological examination:Staphylococcus aureus(The first method)[S].
[8]DB 46/117-2008鲜榨果蔬汁卫生标准[S].DB 46/117-2008 Hygienic standard for squeezed fresh fruit and vegetable juices[S].
[9]李娜,戚晓飞.宿迁市现榨果汁微生物污染情况调查[J].江苏预防医学,2017,28(1):105-106.Li N,Qi XF.The analysis on the microbial contamination situation of fresh squeezed juice in Suqian[J].Jiangsu J Prev Med,2017,28(1):105-106.
[10]祝永英,朱连华,于美英.德清县餐饮业现榨果汁微生物污染情况分析[J].中国卫生检验杂志,2012,22(9):2166-2167.Zhu YY,Zhu LH,Yu MY.The analysis on the microbial contamination situation of freshly squeezed juice from catering services in Deqing county[J].Chin J Health Lab Technol,2012,22(9):2166-2167.
[11]李娜,戚晓飞.宿迁市现榨果汁微生物污染情况调查[J].江苏预防医学杂志,2017,28(1):105-106.Li N,Qi XF.The analysis on the microbial contamination situation of freshly squeezed juice in Suqian[J].Jiangsu J Prev Med,2017,28(1):105-106.
[12]张文珠.鹿城区酒店餐厅自制现榨果汁卫生状况调查[J].中国卫生检验杂志,2009,19(3):651-652.Zhang WS.Investigations on sanitation conditions of fresh home-made juice of hotels and restaurants in Lucheng[J].Chin J Health Lab Technol,2009,19(3):651-652.
[13]范旻昊,张晓莉.如皋市餐饮业现榨果蔬汁卫生状况调查[J].职业与健康,2009,25(12):1267-1268.Fan MH,Zhang XL.To understand the sanitary status of fresh juice extracted from fruits and vegetables in catering industry of Rugao[J].Occup Health,2009,25(12):1267-1268.
[14]陈美芬,裘立晓,徐奋奋.江北区各餐饮业现榨果蔬汁卫生状况调查[J].中国卫生检验杂志,2012,22(9):2198-2199.Chen MF,Qiu LX,Xu FF.Investigation on sanitary condition of squeezed fruit and vegetable juice in catering industry in Jiangbei district[J].Chin JHealth Lab Technol,2012,22(9):2198-2199.
[15]王锦绣,尹卡佳,叶冰鸿,等.餐饮业现榨饮料加工现状及管理对策[J].中国公共卫生管理,2011,27(3):259-261.Wang JX,Yin KJ,Ye BH,et al.Fresh-squeezed beverage processing in catering industries and management measures[J].Chin J Public Health Manag,2011,27(3):259-261.
[2]周藜,张清,周倩,等.餐饮业鲜榨果汁卫生质量调查分析[J].中国卫生检验杂志,2017,27(3):422-424.Zhou L,Zhang Q,Zhou Q,et al.Investigation and analysis of the hygienic quality of fresh squeezed fruit juice in catering industry[J].Chin J Health Lab Technol,2017,27(3):422-424.
[3]GB 4789.2-2010食品安全国家标准食品微生物学检验菌落总数测定[S].GB 4789.2-2010 National food safety standard-Food microbiological examination:Aerobic plate count[S].
[4]GB 4789.3-2010食品安全国家标准食品微生物学检验大肠菌群计数(第一法)[S].GB 4789.3-2010 National food safety standard-Food microbiological examination:Enumeration of coliforms(The first method)[S].
[5]GB 4789.4-2010食品安全国家标准食品微生物学检验沙门氏菌检验[S].GB 4789.4-2010 National food safety standard-Food microbiological examination:Salmonella S].
[6]GB 4789.5-2012食品安全国家标准食品微生物学检验志贺氏菌检验[S].GB 4789.5-2012 National food safety standard-Food microbiological examination:Shigella[S].
[7]GB 4789.10-2010食品安全国家标准食品微生物学检验金黄色葡萄球菌检验(第一法)[S].GB 4789.10-2010 National food safety standard-Food microbiological examination:Staphylococcus aureus(The first method)[S].
[8]DB 46/117-2008鲜榨果蔬汁卫生标准[S].DB 46/117-2008 Hygienic standard for squeezed fresh fruit and vegetable juices[S].
[9]李娜,戚晓飞.宿迁市现榨果汁微生物污染情况调查[J].江苏预防医学,2017,28(1):105-106.Li N,Qi XF.The analysis on the microbial contamination situation of fresh squeezed juice in Suqian[J].Jiangsu J Prev Med,2017,28(1):105-106.
[10]祝永英,朱连华,于美英.德清县餐饮业现榨果汁微生物污染情况分析[J].中国卫生检验杂志,2012,22(9):2166-2167.Zhu YY,Zhu LH,Yu MY.The analysis on the microbial contamination situation of freshly squeezed juice from catering services in Deqing county[J].Chin J Health Lab Technol,2012,22(9):2166-2167.
[11]李娜,戚晓飞.宿迁市现榨果汁微生物污染情况调查[J].江苏预防医学杂志,2017,28(1):105-106.Li N,Qi XF.The analysis on the microbial contamination situation of freshly squeezed juice in Suqian[J].Jiangsu J Prev Med,2017,28(1):105-106.
[12]张文珠.鹿城区酒店餐厅自制现榨果汁卫生状况调查[J].中国卫生检验杂志,2009,19(3):651-652.Zhang WS.Investigations on sanitation conditions of fresh home-made juice of hotels and restaurants in Lucheng[J].Chin J Health Lab Technol,2009,19(3):651-652.
[13]范旻昊,张晓莉.如皋市餐饮业现榨果蔬汁卫生状况调查[J].职业与健康,2009,25(12):1267-1268.Fan MH,Zhang XL.To understand the sanitary status of fresh juice extracted from fruits and vegetables in catering industry of Rugao[J].Occup Health,2009,25(12):1267-1268.
[14]陈美芬,裘立晓,徐奋奋.江北区各餐饮业现榨果蔬汁卫生状况调查[J].中国卫生检验杂志,2012,22(9):2198-2199.Chen MF,Qiu LX,Xu FF.Investigation on sanitary condition of squeezed fruit and vegetable juice in catering industry in Jiangbei district[J].Chin JHealth Lab Technol,2012,22(9):2198-2199.
[15]王锦绣,尹卡佳,叶冰鸿,等.餐饮业现榨饮料加工现状及管理对策[J].中国公共卫生管理,2011,27(3):259-261.Wang JX,Yin KJ,Ye BH,et al.Fresh-squeezed beverage processing in catering industries and management measures[J].Chin J Public Health Manag,2011,27(3):259-261.