某市校园现制饮料卫生检测分析  

Analysis on Hygienic Inspection of On-Site Beverage in a City

作　　者：王玲 谭学凤 WANG Ling;TAN Xuefeng(Lianyungang Ganyu District Center for Disease Control and Prevention,Lianyungang 222000,China)

机构地区：[1]连云港市赣榆区疾病预防控制中心,江苏连云港222000

出　　处：《食品安全导刊》2023年第6期34-36,共3页China Food Safety Magazine

摘　　要：目的:了解校园现制饮料细菌污染和食品添加剂使用状况,为食品安全标准的修订和校园食品安全监管提供参考。方法:对被抽取的校园现制饮料进行实验室检测。结果:现制饮料普遍污染蜡样芽孢杆菌,但污染程度较轻,达不到引起食物中毒的数量。73%现制饮料检出防腐剂,5.3%现制饮料的阿斯巴甜超过食品添加剂使用标准限值。结论:校园现制饮料使用防腐剂、甜味剂等食品添加剂的现象较为多见,建议现场制作饮料禁止使用食品添加剂。Objective: To understand the bacterial contamination and the use of food additives in ready-made beverages on campus,and provide reference for the revision of food safety standards and campus food safety supervision.Method: Laboratory tests were carried out on the samples of ready-made beverages on campus.Result:Bacillus cereus was generally contaminated by the ready-made beverage,but the degree of pollution was relatively light,and the amount of food poisoning could not be reached.Preservatives were detected in 73% of the ready-made beverages,and aspartame in 5.3% of the ready-made beverages exceeded the standard limits for the use of food additives.Conclusion: The use of preservatives,sweeteners and other food additives in campus ready-made beverages is common.It is suggested that food additives should not be used in on-site beverage production.

关 键 词：校园 现场制售 饮料 食品安全 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]