曾志明，潘 波，朱毓华

（杭州娃哈哈集团有限公司质量监控部，浙江 杭州 310018）

摘要：为评估不同种类饮品的微生物二次污染风险，通过往样品中反接枯草芽孢杆菌、大肠埃希氏菌、黑曲霉、假丝酵母菌的菌悬液，然后定期检查样品的菌数量和外观变化，分析样品受各种微生物污染的风险程度。结果：不同种类饮品因为营养成分、pH 条件、抑菌剂添加的差异，受细菌、霉菌、酵母污染的风险情况也各不相同。酵母菌几乎能在各种不同类型的饮品中存活并增殖，导致产品沉淀和胀瓶。霉菌可以在酸性和中性乳饮料中繁殖，导致产品明显霉变。细菌主要在中性饮品中繁殖，导致产品变质。

关键词：微生物污染；数量变化；风险程度；产品变质

Microbial Secondary Pollution Risk Assessment for Different Kinds of Drinks

ZENG Zhi-ming，PAN Bo，ZHU Yu-hua

（Hangzhou Wahaha Group Co.，Ltd，Hangzhou 310018，China）

Abstract: To assess the microbial secondary pollution risk for different kinds of soft drinks，the bacterial suspensionof Bacillus subtilis，Escherichia coli，Aspergillus niger and Candida was reverse connected to the sample. Then，regularly check the number of bacteria and appearance changes of samples to analyze the risk level of samplescontaminated by various microorganisms. Results： Because of the differences in nutritional components， pHconditions and the addition of bacteriostatic agents，drinks have different risks of contamination by bacteria，moldand yeast. Yeast can survive and proliferate in almost all kinds of drinks，resulting in product precipitation and bottleexpansion. Mold can reproduce in acidic and neutral milk drinks，resulting in obvious mildew of the product.Bacteria mainly breed in neutral drinks，resulting in deterioration of products.

Key words: microbial pollution；quantity change；risk level；product deterioration

中图分类号：TS275.1             文献标志码：A       文章编号：1007-7871（2022）06-0053-04

2022，Vol.25，No.6