Main hygiene problems and management of beverages and frozen drinks

作者：admin  点击次数：139  发布时间：2025-06-23

1. Microbial contamination
Microbial contamination is mainly bacterial contamination and yeast contamination. Excessive bacterial content in raw materials used in production, unclean equipment, containers, pipes and tools used in the production process, and poor personal hygiene of operators are all likely to cause microbial contamination of products, resulting in product deterioration, and may even cause pathogenic bacteria contamination and food poisoning. The main hygiene problem of drinking natural mineral water and pure water beverages is microbial contamination caused by the production process and packaging containers. The national standard stipulates that the total number of bacteria in carbonated beverages shall not exceed 100/100mL, the coliform group shall not exceed 6/100mL, and pathogenic bacteria shall not be detected.
2. Heavy metal pollution
Generally, when beverages with higher acidity come into contact with equipment, pipe containers, and molds that do not meet the hygiene requirements, certain toxic and harmful metals, such as lead and zinc, can be dissolved from them. The national standard stipulates that the lead content in beverages and frozen drinks shall not exceed 0.3mg/kg, the arsenic content shall not exceed 0.2mg/kg, and the copper content shall not exceed 5mg/kg.
3. Additive pollution
Excessive use of food additives in the production of beverages and frozen drinks, such as the abuse of saccharin sodium, pigments and preservatives, or even the use of additives that do not meet hygiene standards, will cause pollution and endanger the health of consumers.