无锡市校园周边现制饮料食品风险监测结果

陈佳琪; 任梁; 钱红丹

doi:10.16835/j.cnki.1000-9817.2023.07.030

无锡市校园周边现制饮料食品风险监测结果

doi: 10.16835/j.cnki.1000-9817.2023.07.030

无锡市疾病预防控制中心(南京医科大学附属无锡疾病预防控制中心)学校与食品卫生科，江苏 214000

详细信息

作者简介:
陈佳琪(1993-)，女，广东揭阳人，硕士，公卫医师，主要研究方向为人群营养与食品卫生

通讯作者:
钱红丹，E-mail: space.0403@163.com

利益冲突声明 所有作者声明无利益冲突。
中图分类号: R155 R179 G478
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- 被引次数: 0
出版历程
- 收稿日期: 2023-05-19
- 修回日期: 2023-06-14
- 网络出版日期: 2023-07-25
- 刊出日期: 2023-07-25

Food safety and risk assessment for prepared beverage around the campus in Wuxi

Department of School and Food Hygiene Department, Wuxi Center for Disease Control and Prevention (The Affiliated Wuxi Center for Disease Control and Prevention of Nanjing Medical University), Wuxi(214000), Jiangsu Province, China

摘要

摘要: 目的了解无锡市校园周边现制饮料的添加剂使用与微生物污染状况，为中小学生身体健康保障提供参考。方法于2022年8—9月，随机从无锡市4个辖区内学校周边饮品店采集现制饮料108份，按照相关食品安全国家标准进行添加剂和微生物的检测，参照《食品安全国家标准食品添加剂使用标准》和《食品安全地方标准现制饮料》进行评价。采用χ²检验进行统计学分析。结果现制饮料中13种添加剂的使用均未超过相关标准规定限值，果汁中防腐剂检出率(52.78%)高于茶饮(16.67%)和奶茶(27.78%)，奶茶中色素检出率(16.67%)较茶饮(52.78%)及果汁(47.22%)低(χ²值分别为11.24，11.46，P值均＜0.05)。同一功能添加剂叠加使用均未超过规定限值；菌落总数超标率(9.26%)，大肠埃希菌超标率(14.81%)。结论无锡市校园周边现制饮品存在一定卫生学风险。应对相关企业、商店加强监督管理，确保学生食品安全。
- 饮料 /
- 食品添加剂 /
- 食品微生物学 /
- 食品污染
Abstract: Objective To investigate the use of additives and microbiologic contamination in prepared beverages around campus in Wuxi City, so as to provide reference for ensuring the physical health of primary and secondary school students. Methods From August to September 2022, 108 prepared beverage were randomly collected from beverage stores around campus in four districts of Wuxi City. The food additives and microbiologic contamination were detected by the national standard method and evaluated according to the National Food Safety Standards for the Use of Food Additives and Local Food Safety Standards for Ready-made Beverages. Chi-squared test was used for statistical analysis. Results The use of 13 additives in prepared beverages didn't exceed the limits specified in relevant standards. The detection rate of preservatives in fruit juice (52.78%) was higher than that in tea (16.67%), and milk tea (27.78%), while the detection rate of pigments in milk tea (16.67%) was lower than that in tea (52.78%) and fruit juice (47.22%)(χ²=11.24, 11.46, P < 0.05). The overlapping use of the same functional additive did not exceed the specified limit. The exceeding rate of total bacterial count was 9.26%, and Escherichia coli was 14.81%. Conclusion There are certain food safety risks in prepared beverages around the campus in Wuxi City. Relevant enterprises and shops should strengthen supervision and management to ensure food safety for students.
- Beverages /
- Food additives /
- Food microbiology /
- Food contamination
注释:

1) 利益冲突声明 所有作者声明无利益冲突。

HTML全文

表 1 不同类型现制饮料样品中各种添加剂检出率

Table 1. Detection rate of various additives in different types of prepared beverage samples

添加剂	选项	奶茶(n=36)	茶饮(n=36)	果汁(n=36)
甜味剂	阿力甜	0	0	0
	阿斯巴甜	0	0	2(5.56)
	糖精钠	0	0	0
	甜蜜素	1(2.78)	0	2(5.56)
	小计	1(2.78)	0	3(8.33)
防腐剂	苯甲酸	4(11.11)	0	2(5.56)
	山梨酸	9(25.00)	6(16.67)	18(50.00)
	小计	10(27.78)	6(16.67)	19(52.78)
色素	赤藓红	0	0	0
	亮蓝	0	0	0
	柠檬黄	0	1(2.78)	4(11.11)
	日落黄	6(16.67)	18(50.00)	15(41.67)
	苋菜红	0	0	0
	新红	0	1(2.78)	0
	胭脂红	0	0	7(19.44)
	小计	6(16.67)	19(52.78)	17(47.22)
注：()内数字为检出率/%。

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