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Date Published: 18/04/2024
Abstract Views: 64
Views Online First: 20
DOI: https://doi.org/10.56283/1859-0381/693
Issue
Vol. 20 No. 2 (2024)
Section
ORIGINAL RESEARCH
How to Cite
1.
VU TT, Lê THH, Nguyễn TTH, Nguyễn TG, Phạm NT, Nguyễn TT, Lê TT, Đinh VC, Nguyễn Ánh N, Trần VD. ASSEESSING FOOD SAFETY HAZARDS IN SOME MATERIAL AND VEGETARIAN FOODS IN HANOI IN 2022 - 2023. Tạp chí Dinh dưỡng và Thực phẩm. 2024;20(2):1-9. doi:10.56283/1859-0381/693

ASSEESSING FOOD SAFETY HAZARDS IN SOME MATERIAL AND VEGETARIAN FOODS IN HANOI IN 2022 - 2023

Thi Trang VU1,, Thị Hồng Hảo Lê1, Thị Thanh Huyền Nguyễn1, Thị Giang Nguyễn1, Như Trọng Phạm1, Thành Trung Nguyễn1, Thị Thúy Lê1, Viết Chiến Đinh1, Ánh Nguyệt Nguyễn2, Việt Dũng Trần2
1 National Institute for Food Control, Vietnam
2 Hanoi Sub-Department of Food Hygiene and Safety

Main Article Content

Abstract

Aims: The study was conducted to evaluate the situation of microbial and chemical contaminations in raw materials and vegetarian foods collected in Hanoi in 2022-2023.


Methods: A total of 480 samples was selected in a chain including the raw material and product samples at vegetarian food production and processing facilities. Then, samples were analyzed for chemical and microbial indicators using standard methods such as AOAC, TCVN and inhouse methods of laboratories that have been accredited ISO/IEC 17025:2017. Data were processed using Microsoft Excel software and results were evaluated according to current regulations.


Results: The rates exceeding the maximum limit on microbial criteria were found in 2.50% of samples of mushroom and products, 50% of samples of cereals and products, 11.6% of samples of food additives and spices, and 6.67% of samples purchased online. The detection of heavy metals (Pb, Cd, As, Al, Ni) was detected in most samples, of which 2.50-3.30% of mushroom products did not meet Pb and Cd criteria.


Conclusion: The analysis results are the basis for proposing regulations on maximum limits of food safety factors in vegetarian foods.

Article Details

Keywords

Vegetarian food, microbial hazards, chemical hazards, food contamination

References

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