Objectives To improve the sanitary conditions and its quality control, such as HACCP application, of freshly squeezed juices during processing in the catering services in Lucheng District, Wenzhou city. Methods A survey of sanitary conditions of freshly squeezed juices was conducted from 20 restaurants in Lucheng District, Wenzhou city, whose fresh juice was processed and supplied. 40 samples were collected for microbiological assay, heavy metal and other items’tests. Evaluation was made according to Hygienic Standards for Fresh Fruit Juice & Vegetable Juice issued by Zhejiang Provincial Government(DB33/533-2005). We detected the critical control points of hazard factors of the squeezed juices, such as the raw materials, productions and the procedures including sanitary conditions of the hands of manipulators, juicers, knives and chopping blocks from 7 restaurants. We compared the changes before and after the intervention and estimated the effects of our intervention.Results Based on the tests, we found that eligible rate totally of the 40 samples was 0.00%, among which eligible rate of total numbers of colony was 0.00%. The detection rate was 15% for bacillus Coli, 2.5% for staphylococcus aureus, 100% for mould and yeast fungus. And the count number was ranged from 135,000 to 150,000 cfu/mL. According to the on-the-spot investigation, we listed total bacterial count, coliform bacteria mould and yeast fungus as hazard factors. After the analyses of the procedures, the critical control points were concluded as the purchase and screening of raw materials, the places of the processing, the sterilization of the juicers, containers, knives and the chopping blocks, the health status and the sanitary hobbits of the manipulators, especially the hand disinfection.Comparison before and after the intervention in coliform bacteria, staphylococcus aureus, mould, yeast fungus and the count number indicated a statistically significant difference.Conclusions Based on the previous results, we found a heavy microbiological contamination in the freshly squeezed juices. Meanwhile HACCP application in the product of freshly squeezed juices could prevent the microbiological contamination effectively.
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