摘要
目的制定鲜榨果蔬汁的地方卫生标准及其加工卫生要求。方法统计分析了37家餐饮单位的现场卫生学调查和65份样品检测结果,在风险评估及参考我国污染物限量等相关卫生标准基础上制定鲜榨果蔬汁卫生标准。结果制定的鲜榨果蔬汁卫生标准对原辅料、感官、理化指标(总砷、铅、铜、亚硝酸盐、展青霉素)、微生物指标、加工过程卫生、检验和采样方法提出了要求。结论该标准为餐饮业鲜榨果蔬汁卫生检测、评价和加工过程卫生管理提供了依据。
Objective To formulate the provincial hygienic standard and processing regulations for squeezed fresh fruit and vegetable juices. Methods 37 restaurants and dining-rooms were investigated and 65 samples were examined.The menthod of risk assessment was applied and the standard of maximum levels of eontaminats of foods and related others were consulted in the standard setting. Results The hygienic standard has specific rules that qulity materials,sensory evaluation,physic-chemistry （arsenic,lead,copper,nitrite,patulin）,microorganism,hygiene of food processing,testing method and sampling. Conclusion The standard provides a basis for hygienic analysis of squeezed fresh fruit and vegetable juices.
出处
《中国热带医学》
CAS
2009年第11期2199-2200,共2页
China Tropical Medicine
关键词
鲜榨果蔬汁
卫生标准
加工过程卫生要求
Fresh fruit and vegetable juices
Hygienic standard
Hygienic specification.for processing
