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随着社会的发展进步,扎啤(即生啤酒)已成为饭店、宾馆餐桌上的主要饮品之一,为了解其卫生质量及酒的保存时间,我们对蓟县范围内经销5个厂家生产的扎啤进行了卫生学调查。共采样品187份,经检验大肠菌群合格率为92.51％,二氧化硫合格率为100％,从卫生学角度观察分析,基本满意,但还存在一定问题。从保存期观察分析,生啤酒在罐内一般可保存一周左右,这为今后加强啤酒的卫生质量管理提供了主要依据。
With the development of society, Zhapi (draft beer) has become one of the main drinks on the table of hotels and guesthouses. In order to understand the quality of its hygiene and the preservation time of the wines, we conducted the sales of Zhapi produced by 5 factories in Jixian County Health survey. A total of 187 samples collected, tested coliform bacteria pass rate of 92.51%, sulfur dioxide pass rate of 100%, from the perspective of hygiene analysis, basically satisfied, but there are still some problems. From the preservation of the observation and analysis, draft beer in the tank can generally be stored for about a week, which for the future to strengthen the hygiene of beer quality management provides the main basis.