摘要
目的了解青岛市学校周边鲜奶吧出售的奶制品的营养安全状况,发现鲜奶吧潜在的食品安全问题,为学生乳品消费提出建议。方法对青岛市城市和农村学校周边的鲜奶吧随机采样,包括巴氏杀菌乳和发酵乳,开展理化指标和微生物指标监测,大肠菌群、金黄色葡萄球菌、沙门氏菌均采用2016年食品微生物学检验标准,蛋白质采用GB 5009.5-2016测定,苯甲酸和山梨酸采用GB 5009.28-2016测定。结果巴氏杀菌乳样品中的蛋白质含量均超过2.9 g/100 g;巴氏杀菌乳和发酵乳样品中大肠菌群的不满意率分别为50.00%、68.18%,金黄色葡萄球菌不满意率分别为10.00%、0.00%,沙门氏菌均未检出,发酵乳样品均检出苯甲酸,平均值7.94 mg/kg,山梨酸均未检出。不同场所间比较,采自农村鲜奶吧乳品的不满意样品率高,与城市鲜奶吧相比差异无统计学意义(χ^2=0.95、0.47,P>0.05)。结论青岛市学校周边鲜奶吧出售的产品有不同程度的微生物检出,发酵乳均检出防腐剂苯甲酸,存在一定的食品安全隐患,建议相关部门加强对鲜奶吧的食品安全监管。
Objective To investigate the nutritional status of dairy products sold in the fresh milk bar around the schools in Qingdao City,and to find out potential food safety issues in those bars in order to put forward some suggestions for the students’dairy consumption.Methods Samples were randomly collected from the fresh milk bars around urban and rural schools,including pasteurized milk and fermented milk.Physical,chemical and microbial indexes were monitored.Coliform,staphylococcus aureus and salmonella was tested according to the food microbiology inspection standard 2016,protein was determined by GB 5009.5-2016,benzoic acid and sorbic acid were determined by GB 5009.28-2016.Results The protein content in all pasteurized milk samples was more than 2.9 g/100 g.The unsatisfactory rate of coliform in pasteurized milk and fermented milk were 50.00%and 68.18%,respectively,and that of staphylococcus aureus in those two kinds of milk were 10.00%and 0.00%,respectively.Salmonella was not detected out in all samples.Benzoic acid was detected in all fermented milk samples,with an average value of 7.94 mg/kg.And no sorbic acid was detected out.The unsatisfactory rate of diary samples collected from rural milk bars was higher than that of samples collected from urban milk bars.There was no statistically significant difference(χ^2=0.95,0.47,P>0.05).Conclusion Different levels of microorganism were detected out from the products sold in the fresh milk bars around the schools in Qingdao,and benzoic acid was detected out in all fermented milk samples,which led to certain risks for food safety.Therefore,it is recommended that relevant departments strengthen the food safety supervision of fresh milk bars.
作者
臧子浩
李颖
刘辉
王一平
于维森
黄建英
ZANG Zihao;LI Ying;LIU Hui;WANG Yiping;YU Weisen;HUANG Jianying(Qingdao No.2 Middle School,Shandong 266003,China;不详)
出处
《医学动物防制》
2020年第8期815-816,F0003,共3页
Journal of Medical Pest Control
基金
青岛市2016年度医药科研指导计划项目—食源性疾病暴发事件中致病菌多样性分析及病原菌检测芯片体系的构建(2016-WJZD097)。
关键词
巴氏杀菌乳
发酵乳
鲜奶吧
食品安全标准
检测
Pasteurized milk
Fermented milk
Fresh milk bar
Food safety standard
Detection
