德清县餐饮业现榨果汁微生物污染情况分析  

The analysis on the microbial contamination situation of freshly squeezed juice from catering services in Deqing county

作　　者：祝永英[1] 朱连华[1] 于美英[1] 

机构地区：[1]浙江省德清县疾病预防控制中心,浙江德清313200

出　　处：《中国卫生检验杂志》2012年第9期2166-2167,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:了解德清县餐饮业现榨果汁的微生物污染情况。方法:于2008年-2011年采集德清县餐饮业提供的现榨果汁共计66份,进行菌落总数、大肠菌群、金黄色葡萄球菌检测。结果:66份检样总合格率31.82%。4年间合格率分别为0.00%、24.14%、40.91%、62.50%,差别有统计学意义。菌落总数的合格率为37.88%,大肠菌群的合格率为42.42%,金黄色葡萄球菌的合格率为83.33%。结论:德清县现榨果汁的合格率较低,现榨果汁的制作过程存在较严重的污染,应加强对现榨果汁制作环节的卫生管理。Objective：To investigate the microbial contamination situation of freshly squeezed juice from catering services in Deqing county,Zhejiang Province.Methods： From 2008 to 2011,66 samples of freshly squeezed juice had been collcted from catering services in Deqing county to dectect the total number of colonies,coliform and Staphylococcus aureus.Results： The total qualification rate of 66 samples was 31.82%.The qualification rates of samples in 2008,2009,2010 and 2011 were 0.00%,24.14%,40.91% and 62.50%,respectively,and the differences between them were statistical significant（P0.05）.The qualification rate of the total number of colonies in 66 samples was 37.88%,and that of the coliform was 42.42%,that of the staphylococcus aureus was 83.33%.Conclusion： The qualification rate of freshly squeezed juice from catering services in Deqing county was low,and microbial contamination exsited in the manufacturing process of the freshly squeezed juice.The health management of manufacturing process of the freshly squeezed juice in Deqing county should be strengthened.

关 键 词：现榨果汁 微生物污染 分析 菌落总数 大肠菌群 金黄色葡萄球菌 

分 类 号：TS207.4[轻工技术与工程—食品科学]