Journal of Food and Nutrition Sciences - Vol.5, No.2, August, Year 2009
Author: Doan Thi Huong, Le Hong Hao
Summary:
Nowadays, food poisoning is increasing rapidly all over the country, seriously affecting public health and largely damaging the economy. Statistics show that most of large cases of food poisoning in school and industrial kitchen were due to the foods, which were contaminated by pathogenic bacteria. Therefore, a study to define microorganism contamination is very necessary to assess current food hygiene and safety status, so that the authorities can provide better communication and education for food producers to ensure good condition in manufacturing process. In this survey in 2008 in the area of Hanoi, we found that: In 100 samples, 56 samples failed to meet the standard (56%), of which 38 samples failed to meet standard for Coliform, 13 samples failed to meet standard for E.coli, 5 samples failed to meet standard for Cl perfringens, but no sample was contaminated with Salmonella spp, Listeria spp, Campylobacter spp.3/21 samples of suse, 6/24 samples of banh gio, 12/25 samples of nem chua, 17/30 samples of nem chao failed to meet standard for coliform. 2/21 samples of use, 6/25 samples of nem chua, 5/30 samples of nem chao failed to meet standard for Ecoli. 3/25 samples of nem chua, 2/30 samples of nem chao failed to meet standard for Cl.perfringens.
Keyword: Foodstuff, micro-organism contamination, Hanoi.
