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

CHEN Jiaqi; REN Liang; QIAN Hongdan

doi:10.16835/j.cnki.1000-9817.2023.07.030

Volume 44 Issue 7

Jul. 2023

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CHEN Jiaqi, REN Liang, QIAN Hongdan. Food safety and risk assessment for prepared beverage around the campus in Wuxi[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2023, 44(7): 1092-1094. doi: 10.16835/j.cnki.1000-9817.2023.07.030

Citation:

CHEN Jiaqi, REN Liang, QIAN Hongdan. Food safety and risk assessment for prepared beverage around the campus in Wuxi[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2023, 44(7): 1092-1094. doi: 10.16835/j.cnki.1000-9817.2023.07.030

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

doi: 10.16835/j.cnki.1000-9817.2023.07.030

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

Received Date: 2023-05-19
Rev Recd Date: 2023-06-14

Available Online: 2023-07-25

Publish Date: 2023-07-25

Abstract

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

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References(15)

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