海口市小型自制饮料店的细菌学调查  

Bacteriology Investigation on Small Homemade Drink Stores in Haikou City

作　　者：张艺桦 乐桂婷 许浩田[1] 梁培[1] 

机构地区：[1]海南医学院热带医学与检验医学院,海口571199

出　　处：《农学学报》2016年第4期80-83,共4页Journal of Agriculture

摘　　要：为了保障广大消费者的身体健康,提高冷饮的卫生质量,为监督执法提供有力可靠的依据,以海口市小型自制饮料店所生产的饮料为研究对象,研究其微生物污染情况。于2015年7月在海口市小型自制饮料店采购3种饮料及饮品店的饮用水样品共43份,按照卫生部《食品卫生微生物学检验：冷冻饮品、饮料检验》方法进行检验,对样品进行细菌总数、细菌革兰染色检测。共采集样品43份,合格份数25份,合格率为58.14%。在3个品种的饮品中,细菌总数最多的是红茶,高达1.97×10~4CFU/m L,细菌数最少的是奶茶。小型自制饮料店的饮品在制作过程和存储中容易造成细菌污染,为了广大市民的饮用健康,执法部门应做好监督工作,提高小型自制店饮品的卫生质量。To protect consumer health, improve the quality of cold drinks, and provide effective and reliablebasis for supervision, microorganism pollution of drinks which were produced in small homemade drink storesin Haikou City was inspected. 43 bottles of three kinds of drinks including fruit juice, milk tea and black teaand drinking water were randomly purchased from drink stores in urban area of Haikou in July 2015. The totalbacteria count and Gram staining test were carried out according to Microbiological Examination of Food Hygiene： Examination of Frozen Drinks and Cold Drinks which was published by the Ministry of Health inChina. 25 of the 43 samples were judged as qualified, and the pass rate was 58.14%. Black tea had the highestbacteria count, which was 1.97×10~4CFU/m L, while milk tea had the lowest bacteria count. The productionprocess and the storage of drinks were the main sources of bacteria pollution. The supervision agency shouldenforce the supervision for improving the quality of the drink and protecting consumer health.

关 键 词：海口市 小型自制饮料店 饮料 细菌污染 

分 类 号：R155[医药卫生—营养与食品卫生学]