Microbiological Quality Assessment of Edible Ice in three districts of Cau Giay, Nam Tu Liem and Bac Tu Liem, Ha Noi 2018

  • Mã bài báo : SKPT_19_020
  • Ngày xuất bản : 04/06/2020
  • Số trang : 53-61
  • Tác giả : Nguyen Phuong Thoa
  • Lượt xem : ( 68 )

Danh sách tác giả (*)

  • Nguyen Phuong Thoa 1 - Hanoi University of Public Health
  • Nguyen Thi Huyen Trang 1 - Hanoi University of Public Health
  • Do Thi Tuyet Chinh 2 - Hanoi University of Public Health
  • Dang The Hung 3 - Hanoi University of Public Health
  • Pham Minh Khanh 4 - Hanoi University of Public Health
  • Duong Hong Quan - Hanoi University of Public Health

Objective: To assess the microbiological contamination level in edible ice produced in three districts: Cau Giay, Nam Tu Liem and Bac Tu Liem according to QCVN 10:2011/BYT regulation (National Technical Regulation for Edible Ice) by identifying five microbiological indicators.

Methods: Tests were conducted for detection and enumeration of five microbiological indicators in edible ice samples collected from 28 ice manufacturing plants in three districts: Cau Giay (8 facilities), Nam Tu Liem (10 facilities) and Bac Tu Liem (10 facilities) according to QCVN 10:2011/BYT by membrane filtration technique.

Results: Contaminations were observed in a total of 27 out of 28 edible ice samples collected from ice manufacturing plants in Cau Giay, Nam Tu Liem and Bac Tu Liem districts with microbiological indicators including P. aeruginosa (23 samples), Total Coliform (22 samples), S. feacal  (12 samples), E. coli (5 samples) and Spores of sulfite-reducing anaerobes (0 samples). Moreover, the percentage of edible ice contaminated with E. coli, P. aeruginosa and S. feacal  was significantly higher among samples collected from Bac Tu Liem compared to those of Cau Giay and Nam Tu Liem.

Conclusion: The contamination rate of edible ice samples from ice manufacturing plants in three districts of Cau Giay, Nam Tu Liem and Bac Tu Liem was at a high level according to QCVN 10:2011/BYT regulation. Therefore, appropriate interventions are needed to reduce the microbiological contamination of edible ice, thus improving quality of life and health of residents in those three districts of Ha Noi.

  • Chủ đề : Dinh dưỡng và An toàn vệ sinh thực phẩm
  • Loại bài báo : Nghiên cứu gốc
  • Chuyên nghành : Chuyên Nghành Y

File toàn văn

Chưa có mã code, vui lòng liên hệ để nhận mã theo số điện thoại : 0246 266 3024 - Email : jhds@huph.edu.vn

  • Thông tin liên hệ : Nguyen Phuong Thoa
  • Email : npt1@huph.edu.vn
  • Địa chỉ : Hanoi University of Public Health

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