如皋市餐饮业现榨果蔬汁卫生状况调查

目的为了解如皋市餐饮业加工销售的现榨果蔬汁卫生状况,研究监督监测对策。方法对如皋市市区41家供应现榨果蔬汁的餐饮单位进行果蔬汁现榨卫生学调查和产品抽样检验。结果在调查的单位中,榨汁场所合格率为56.10%,榨汁过程中,操作人员能洗手消毒的占56.10%;榨汁前果蔬消毒的占29.27%：专用刀板消毒的占31.71%;榨汁机消毒的占9.76%;容器消毒的占70.73%;抽检162份现榨果蔬汁样品,合格率为16.67%,其中宾馆、大酒店合格率为17.33%,普通饭店合格率为16.09%。结论如皋市餐饮业现榨果蔬汁卫生质量较低,必须加强监管;供应现榨果蔬汁的餐饮单位必须设立符合卫生要求的现榨专间;建议国家尽快制定现榨果蔬汁卫生标准。

To Understand The Sanitary Status of Fresh Juice Extracted from Fruits and Vegetables in Catering Industry of Rugao

[Objective]To investigate the sanitary status of fresh juice extracted from fruits and vegetables in catering industry of Rugao and study a countermeasure for supervision and monitoring. [ Methods] A total of 41 catering units supplying fresh juice extracted from fruits and vegetables in urban district of Rugao were conducted sanitary investigation and sample tests. [ Results] In the units investigated, the qualified rate was 56.10%. During the pressing process, the operators who conducted hands washing accounted for 56.10%. Before pressing, 29.27% of the fruits and vegetables and 31.71% of the special knifes and boards disinfected; while the wringer disinfection only accounted for 9.76% and the container disinfection accounted for 70.73%. In 162 newly-extracted juice samples of fruits and vegetables, the qualified rate was 16.67%, among which the qualified rate of grand hotels was 17.33%, while the qualified rate of ordinary hotels was 16.09%. [ Conclusion] The sanitary quality of fresh fruit and vegetable juice is low in Rugao, the supervision must be strengthened. The catering units ought to establish special rooms for juice pressing to meet the hygienic requirements. Besides, It is strongly suggested to develop national sanitary standards for juice pressing.