Food safety and risk assessment for prepared beverage around the campus in Wuxi
10.16835/j.cnki.1000-9817.2023.07.030
- VernacularTitle:无锡市校园周边现制饮料食品风险监测结果
- Author:
CHEN Jiaqi, REN Liang, QIAN Hongdan
1
Author Information
1. 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
- Publication Type:Journal Article
- Keywords:
Beverages;
Food additives;
Food microbiology;
Food contamination
- From:
Chinese Journal of School Health
2023;44(7):1092-1094
- CountryChina
- Language:Chinese
-
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%)( χ 2=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.
