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目的以百色城区饮料店所生产的各种饮料为研究对象,研究其微生物污染程度及致病菌污染的情况。方法于2014年5月~8月在百色城个体饮料店采购5种饮料样本185份,按照卫生部《食品卫生微生物学检验——冷冻饮品、饮料检验》方法进行检验,对饮料样本进行菌落总数、总大肠菌群、耐热大肠菌数、大肠埃希菌、致病菌检测。结果共采集样品185份,合格份数为134份,合格率为72.43%;在5个品种的饮料中,细菌总数最多的是奶茶,菌落数高达6.9×105 cfu/ml,细菌数最少的是红茶和蜂蜜柚子茶,细菌总数为0.01×102 cfu/ml;检出167株大肠杆菌,也检出18株真菌。结论饮料贮存和制作过程易造成细菌污染,执法部门应做好各项监督工作,提高冷饮合格水平,确保人民群众饮食健康。
Aim To take all kinds of beverages produced in the beverage shop of Baise City as the research object and study the degree of microbial contamination and the contamination of pathogenic bacteria. Methods A total of 185 samples of 5 kinds of beverages were purchased from Baise City individual beverage stores from May to August 2014. According to the method of “Food Hygiene Microbiology Test - Frozen Drinks and Beverage Inspection” of the Ministry of Health, the total number of colonies , Total coliforms, heat-resistant coliform bacteria, Escherichia coli, pathogen detection. Results A total of 185 samples were collected, with 134 passing samples, with a pass rate of 72.43%. Among 5 samples, the total number of bacteria was milk tea, the number of colonies was as high as 6.9 × 105 cfu / ml, Black tea and honey grapefruit tea, the total number of bacteria was 0.01 × 102 cfu / ml; 167 strains of Escherichia coli were detected, and 18 strains of fungi were also detected. Conclusion The process of storage and preparation of beverages can easily lead to bacterial contamination. Law enforcement agencies should do a good job in monitoring the work, raise the level of eligibility of cold drinks and ensure the diet of the masses.