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目的制定鲜榨果蔬汁的地方卫生标准及其加工卫生要求。方法统计分析了37家餐饮单位的现场卫生学调查和65份样品检测结果,在风险评估及参考我国污染物限量等相关卫生标准基础上制定鲜榨果蔬汁卫生标准。结果制定的鲜榨果蔬汁卫生标准对原辅料、感官、理化指标(总砷、铅、铜、亚硝酸盐、展青霉素)、微生物指标、加工过程卫生、检验和采样方法提出了要求。结论该标准为餐饮业鲜榨果蔬汁卫生检测、评价和加工过程卫生管理提供了依据。
Objective To develop local hygiene standards for freshly squeezed fruit and vegetable juices and their processing and sanitation requirements. Methods A total of 37 food and beverage hygiene field surveys and 65 samples were collected and analyzed. The health standards of freshly squeezed juice were formulated based on the risk assessment and the related health standards of contaminants in China. Results The hygienic standard of freshly squeezed fruits and vegetables put forward requirements for raw and supplementary materials, sensory, physical and chemical indexes (total arsenic, lead, copper, nitrite and patulin), microorganism indexes, processing sanitation, inspection and sampling methods. Conclusion This standard provides a basis for health inspection, evaluation and hygienic management of fresh-pressed fruit and vegetable juice in the restaurant industry.