淮安市餐饮业现榨果汁卫生状况调查分析

Investigation on sanitary condition of fresh fruit juice in catering services in Huai’an

中文关键词:  餐饮业  现榨果汁  卫生状况

英文关键词:catering services  fresh fruit juice  sanitary condition

中文摘要:

      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。

英文摘要:

      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.