【摘要】 目的了解河南省鲜榨果蔬汁微生物污染状况,为制定卫生标准提供科学依据。方法 2010、2012年对河南省18个省辖市150家餐饮单位自制的鲜榨果蔬汁进行抽检,采用GB4789.2.3.4.10-2010、GB/T4789.5-2003规定的方法,分别对菌落总数、大肠菌群、沙门菌、金黄色葡萄球菌和志贺氏菌进行检测。结果两年共检测鲜榨果蔬汁439份,综合评定合格率为25.06%;菌落总数、大肠菌群合格率分别为28.25%和55.58%,志贺菌、金黄色葡萄球菌和沙门菌检出率分别为0.23%、2.28%和0.00%;不同餐饮单位菌落总数和大肠菌群检测结果经统计学处理,差异无统计学意义(χ2=1.68,P>0.05;χ2=0.86,P>0.05)。结论河南省鲜榨果蔬汁综合评定合格率较低,最主要的问题是菌落总数和大肠菌群超标。建议加大对鲜榨果蔬汁制作环节的卫生管理力度,尽快制定鲜榨果蔬汁食品安全国家标准。更多还原

【Abstract】 Objective The study was performed to investigate the microbiological contamination of fresh fruit and vegetable juices prepared by caterers in Henan Province, so to provide references for establishing related hygienic standards. Methods Fresh fruit and vegetable juices were directly collected from 150 caterers units in 18 cities in Henan Province in 2010 and 2012. According to standard procedures described in GB4789.2.3.4.10-2010 and GB/T 4789.5-2003, aerobic bacterial count, E. coli, Salmonella, Staphylococcus aureus, Shigella were examined. Results Four hundred and thity-nine fresh fruit and vegetable juices were investigated, and the compliance rate was 25.06%. The compliance rates for aerobic bacterial count and coliform bacteria were 28.25% and 55.58%. The positive rates of Shigella compliance Staphylococcus aureus and Salmonella were 0.23%, 2.28% and 0.00%, respectively. Results of aerobic bacteria count and E. coli count were not statistically significant among different caterers(χ2=1.68, P>0.05; χ2=0.86, P>0.05). Conclusion Compliance rate of microbial comtamination in fresh fruit and vegetable juices in Henan was relatively poor. The major problem was that the aerobic bacterial count and coliform bacteria contamination were high and exceeded the standards. It is suggested that supervision and management should be reinforced during the manufacturing process of fresh fruit and vegetable juices, and national food safety standards for fresh fruit and vegetable juices should be established as soon as possible.更多还原