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目的了解贵阳市餐饮业鲜榨果汁加工环节微生物污染水平,为餐饮业果汁加工良好操作规范的建立以及卫生监督监管提供参考依据。方法在贵阳市随机选取不同规模的15户酒(餐、饮)店开展鲜榨果汁加工操作环节的卫生学调查,同时采集各加工环节样本共90份进行微生物学检测。结果部分餐(饮)店果汁加工卫生设施及管理较差;90份样品的菌落总数、大肠菌群、粪大肠菌群、酵母菌和霉菌污染率分别为100%、63.33%、55.56%、95.56%和60.00%;57份大肠菌群阳性样品中有45.61%样品污染2种以上菌型。结论餐饮业鲜榨果汁加工环节微生物污染水平较高,且交叉污染严重,监管部门应加强对鲜榨果汁业的管理,督促果汁加工的规范操作。
Objective To understand the level of microbial contamination in the fresh fruit juice processing sector in the catering industry in Guiyang City and provide a reference for the establishment of good practices in the processing of fruit juice in the catering industry and for the supervision of health supervision. Methods A total of 15 samples from 15 different wines (restaurants and drinking) stores in Guiyang were selected for sanitary investigation of fresh-pressed fruit juice processing operations. A total of 90 samples from various processing stages were collected for microbiological tests. Results The total number of coliform bacteria, coliform bacteria, fecal coliform bacteria, yeasts and molds in 90 samples were 100%, 63.33%, 55.56%, 95.56 % And 60.00%, respectively. There were 45.61% samples of 57 coliform positive samples which polluted more than two kinds of bacteria. Conclusions The level of microbial contamination in the fresh fruit juice processing sector in the catering industry is relatively high and the cross-contamination is serious. The regulatory authorities should strengthen the management of the fresh fruit juice industry and urge the normal operation of fruit juice processing.