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目的制定椰子发酵产品椰果的地方卫生标准。方法对12家椰果企业进行了卫生学调查,采集68份样品对20项指标进行检测,并对生产菌种进行生物学鉴定和毒力试验。结果生产菌种为木醋杆菌,属非产毒菌；根据检测分析结果,并参考我国相关污染物限量卫生标准,确定铅、总砷、铬、亚硝酸盐、过氧化氢残留量、菌落总数、大肠茵群、霉菌、酵母、致病菌和感官11项卫生指标,制定了椰果地方卫生标准。结论椰果卫生标准可作为卫生安全检测和评价的依据。
Objective To develop local hygiene standards for coconut products from coconut fermentation products. Methods Twelve coconut enterprises were investigated for hygiene, 68 samples were collected to test 20 indexes, and the biological identification and virulence test of the strains were conducted. Results The production strain was Acetobacter xylinum, which belonged to non-toxigenic bacteria. According to the results of detection and analysis and referring to the health standards of relevant pollutants in China, the total arsenic, lead, total arsenic, chromium, nitrite and hydrogen peroxide residues, , Coliform, mold, yeast, pathogens and senses 11 health indicators, developed a local coconut health standards. Conclusion Coconut health standards can be used as the basis for health and safety testing and evaluation.