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[目的]了解宾馆饭店现榨果蔬汁的卫生质量,提出榨汁工艺过程的卫生管理措施。[方法]采集宾馆饭店的现榨果蔬汁样品,按GB/T4789.2.3-2003方法检测菌落总数和大肠菌群,按GB/T4789.4-2005方法检测沙门菌,按GB/T5009.33-2003方法检测亚硝酸盐,按照《现榨果蔬汁卫生标准及规范(DB33/533-2005)》判定是否合格。[结果]杭州市宾馆饭店18份现榨西瓜汁、玉米汁、黄瓜汁等样品菌落总数超标率达77.8%,大肠菌群超标22.2%,亚硝酸盐超标11.1%,沙门菌均未检出。在调查分析的基础上提出现榨果蔬汁的卫生管理措施。[结论]宾馆饭店现榨果蔬汁卫生问题严重,应对其工艺过程进行规范化管理,以提高卫生质量。
[Objective] To understand the hygienic quality of fruit and vegetable juices extracted from hotels and restaurants and put forward sanitary management measures for juicing process. [Methods] Samples of freshly squeezed juice and vegetable juice of hotels and restaurants were collected. The total number of colonies and coliforms were detected by the method of GB / T4789.2.3-2003. Salmonella was detected according to the method of GB / T4789.4-2005, according to GB / T5009.33- 2003 method for the detection of nitrite, according to “Hygiene standards for fresh fruit and vegetable juices and specifications (DB33 / 533-2005)” to determine eligibility. [Result] 18 samples of squeezed watermelon juice, corn juice, cucumber juice and other samples from Hangzhou guesthouse restaurant exceeded 77.8% of the total number of colonies, 22.2% exceeded the coliform group, 11.1% exceeded the nitrite level, and no Salmonella was detected. On the basis of the investigation and analysis, it puts forward the sanitary management measures of squeezed fruits and vegetables juice. [Conclusion] The hotel and restaurant now have serious problems of hygiene of fruits and vegetables juice, and should standardize their process to improve the quality of hygiene.