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目的掌握果蔬汁饮料的卫生质量,及时进行风险预警,为餐饮服务食品安全监管提供科学依据。方法以无菌方式于餐饮服务单位采集自制果蔬汁饮料44份,按相关国家标准进行理化和微生物检测,并按国标进行评价。结果自制果蔬汁饮料的检验合格率为70.45%,不合格原因是大肠菌群、菌落总数超标,第二季度合格率最低。结论做好原料处理、清洗消毒工作;从业人员注意个人卫生;做好专间、食品用具与设备、容器的消毒工作,保证果蔬汁容器的卫生安全;注意保存的温度,避免微生物滋生。
Objective To grasp the hygienic quality of fruit and vegetable juice drinks, timely warning of risks and provide scientific basis for the food safety supervision of catering services. Methods A total of 44 homemade juice were collected aseptically in catering service units. Physical and chemical tests and microbiological tests were conducted according to relevant national standards and evaluated according to national standard. Results The self-made fruits and vegetables juice test pass rate was 70.45%, failed due to coliform bacteria, the total number of colonies exceeded the second quarter, the lowest pass rate. Conclusion Good material handling, cleaning and disinfection work; practitioners pay attention to personal hygiene; do a special room, food utensils and equipment, containers, disinfection work, to ensure the safety of fruit and vegetable juice containers; pay attention to the preservation temperature to avoid the breeding of microorganisms.