VIETNAM NUTRITIONAL PORTAL
The study was carried out to investigate the effect of the drying temperature; the ratio of water to soursop flesh; the extraction temperature and time; the pasteurization temperature and time on the content of bioactive compounds (phenolic, tannin, flavonoid, alkaloid and saponin), and on the DPPH free radical scavenging activity of product.
“Lap xuong” (sausage) is a popular food product in Vietnam.
The objectives of this study were to isolate and select the yeast strain from citrus sinensis bought in My Xuyen market, Long Xuyen city in An Giang province which exposed the yeast strains from orange to high quality orange wine.
A rapid and sensitive liquid chromatography-tandem mass spectrometric (LC-MS/MS) method was validated for determination of prohibited cyproheptadine hydrochloride (CP) in dietary supplements.
To determine the optimal parameters for the process of extracting protein from rice milk residue, which has starch and carbohydrates removed, using commercial protease enzymes.
There were 1074 food samples with 5 foods groups (bottles drinking water, natural mineral water, soft drinks, alcoholic beverages, powder milk), which have been circulated in the market at Tay Nguyen provinces were inspected for food quality from May 2014 to Dec 2015.
Results of a cross-sectional study on 300 samples of food in 5 districts of Vinh Long in 2015 showed that Coliforms and E. coli contamination rate was 48% and 38% in meat and fish group, respectively, in which the fish cake had the highest rate of contamination with Coliforms of 96% and E. coli of 64%. The rate of using borax was 30% in meat and fish, and 17% in starchy foods, in which it was found in 77% of fresh pasta, 23% in lot cake; and non in other cakes. 100% starchy cakes did not have formaldehyde for preservation. 100% of the fermented samples from lotus stems, bamboo shoot, and lotus root had Sulfite bleach. Sulfite bleach was not found in bean sprouts, banana flower and morning glories used as salads. Research found the contamination of Coliforms , E. coli in meat and fish; Borax in meat and fish; Sulfite bleach in fermented vegetables in the province of Vinh Long.
Results of the study in 71 kitchens showed that most of collective kitchens met the requirements (73.1%). There were 94% of collective kitchens with equipments and food contacting tools meeting the requirements.
Results of a cross – sectional study on managers of school collective kitchens.
An investigation on the state of food poisoning in Vinh Long province during the period 2010 – 2015 through collecting annual food poisoning reports found 26 food poisoning cases with 597 people totally including 335 hospitalized people and one death. Ensuring food safety has big impact on people’s health, economic development and it should be the attention of a whole society. Capacity building on management, prevention and rehabilitation of food failure are recommended as urgent solutions for this situation.
Results of a study on 345 products using food additives out of 756 registered products in An Giang province in period of 2015 – 2016.
A descriptive cross-sectional survey was conducted on 335 street food business ad 221 street food establishments in Dong Hoi city, Quang Binh province in 2016. Findings from the study showed that percentage of the correct knowledge of food safety was 27.2%. The proportion of correct practices, such as participating in food safety training class was 15.5% and having periodic health check was 17.6%. 15.1% knew how to choose safe food materials. Evaluating the actual situation of conditions for food safety assurance for street food establishments was complied with the requirements specified in Circular No.30/2012/TT-BYT: The percentage of qualified person directly involved in food processing was 9.5%. Qualified processing area was in 11.3%; wastage treatment area was in 5.9%; 6.3% food material at street food establishments had the clear origin and was safe as prescribed. Beside, the proporition of qualified food processing equipments and devices was 23.5% and that of qualified storage equipments and devices was 23.5% and that of qualified storage equipments was 4.1%
Objective: To describe knowledge on food safety and hygiene of food handlers working in kitchens of semi-boarding schools in Thanh Hoa city in 2020.
Background: Poor breastfeeding practices and inadequate consumption of locally available food in maternal and child health and nutrition care were existing public health issues in Lao Cai.
A cross – sectional survey was conducted on 297 consumers living in 12 residential groups in Thong Nhat Ward of Kon Tum city about functional food.
This is a corss – sectional descriptive study on 89 chefs using direct questionnaire interview and practice observation on food safety hygiene (FSH), conducted from Mar to Aug 2015.
Results of the study on 375 families in Thuan Hung commune showed that hygiene condition of family kitchens were poor, i.e. only 57.1% of families had refrigeration to preserve food, 31.5% had proper dustbins, and 2.4% of families did not have separated kitchens. About knowledge of housewives, only 23.2% of them had good general knowledge on food safety and hygiene. However, over 99% of families had positive attitude and over 70% met required level of practice. Generally, habits of food safety and hygiene practice of local people were at a safe level.
Results of the study on all food services in Bac Giang province showed that: Percentage of collective kitchens and restaurants that did not meet food safety conditions regulations by the Ministry of Health was accounted for 72.5%; Proportion of collective kitchen in primary schools/ boarding schools did not meet food safety conditions was accounted for 90%.
A survey on customer satisfaction of administrative services in the field of food hygiene and safety is necessary for determining the practical effectiveness.
Building a management – oriented street food is indispensable demand of the entire society.
During the integration process to catch up with other countries in the region, to enhance competitive opportunities, and to ensure consumers’ health, it is needed to research the application of HACCP, GMP, GHP in the general population. Results showed that 95% of consumers and food services did not have good knowledge on HACCP, GMP, GHP, and GHP.
Results of a research in 24 kindergartens in Nam Dinh city showed that: only 2 cases (8.3%) met the criteria of food safety.
Testing borax contamination of 389 samples of foods: sausages, shrimp, white tofu, vermicelli, noodles, rice cakes, rolls in 9 markets in Nam Dinh showed that the rate was 35.5% by qualitative method, 38.5% by quantitative method. Concentration of borax in food from 0.05-0.289mg/ 100g, in which the food groups that had high content was rice cakes and pork ham. Pork products had the highest level of borax in all markets, in which 4 markets (44.4%) found 100% borax in pork ham. Foods without borax were vermicelli, noodles, tofu, and shrimp. All nine markets had foods with borax.
Functional food is a concern of the society today. Ginsenoside Rg1 and Rb1 are the active substance of ginseng, an herb widely used in the world. In order to contributing to product quality control, the process to determine Ginsenoside Rg1 and Rb1 in functional foods by LC – MS/MS was studied. Subjects of the study were several kinds of functional foods in different production forms: capsules, tablets, and ginseng extract, herbal drink. Specificity/selectivity, linearity, calibration curve, limit of detection, limit of quantization, repeatability and trueness of the method were evaluated. The results showed that the method had achieved the requirements of the AOAC.