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目的了解河南省鲜榨果蔬汁微生物污染状况,为制定卫生标准提供科学依据。方法 2010、2012年对河南省18个省辖市150家餐饮单位自制的鲜榨果蔬汁进行抽检,采用GB4789.2.3.4.10-2010、GB/T4789.5-2003规定的方法,分别对菌落总数、大肠菌群、沙门菌、金黄色葡萄球菌和志贺氏菌进行检测。结果两年共检测鲜榨果蔬汁439份,综合评定合格率为25.06%;菌落总数、大肠菌群合格率分别为28.25%和55.58%,志贺菌、金黄色葡萄球菌和沙门菌检出率分别为0.23%、2.28%和0.00%;不同餐饮单位菌落总数和大肠菌群检测结果经统计学处理,差异无统计学意义(χ2=1.68,P>0.05;χ2=0.86,P>0.05)。结论河南省鲜榨果蔬汁综合评定合格率较低,最主要的问题是菌落总数和大肠菌群超标。建议加大对鲜榨果蔬汁制作环节的卫生管理力度,尽快制定鲜榨果蔬汁食品安全国家标准。
Objective To understand the status of microbial contamination of fresh fruit and vegetable juices in Henan Province and to provide a scientific basis for the development of health standards. Methods In 2010 and 2012, freshly-made fruit and vegetable juices made by 150 food and beverage units in 18 provincial cities in Henan Province were randomly selected for sampling. The method of GB4789.2.3.4.10-2010 and GB / T4789.5-2003 was used to determine the total number of colonies , Coliform, Salmonella, Staphylococcus aureus and Shigella for testing. Results A total of 439 fresh fruit and vegetable juices were tested in two years, with a comprehensive assessment rate of 25.06%. The total number of colony and coliform bacteria was 28.25% and 55.58% respectively. The detection rates of Shigella, Staphylococcus aureus and Salmonella Respectively, 0.23%, 2.28% and 0.00% respectively. There was no significant difference between the total number of colony and coliform in different catering units (χ2 = 1.68, P> 0.05; χ2 = 0.86, P> 0.05). Conclusion Henan Province, fresh fruit and vegetable juice comprehensive assessment of the pass rate is low, the most important issue is the total number of colonies and coliform bacteria exceeded. It is suggested to intensify the hygiene management on the production steps of freshly squeezed fruit and vegetable juice and formulate the national standards for food safety of freshly squeezed fruit and vegetable juices as soon as possible.