Nghiên cứu tình trạng nhiễm vi sinh vật ở một số thực phẩm tại thành phố Huế năm 2012

Objectives: Determine the percentage of food contaminated with microorganisms and contamination levels compare with the allowed limit in Hue city. Sample size: Included 320 food samples of 7 food groups: 1) 146 samples of grain group; 2) 28 samples of meat group; 3) 14 samples vegetables group; 4) 47 samples of seafood group; 5) 6 samples of spices; 6) 38 samples of cream, ice, 7) 41 samples of bottled beverage; Methods: cross-sectional description. Results: The rate of food sample microbial contaminated above permitted limits. Coliforms infection: Sesame 37.1 percent, bread by 7.6 percent, Nem 38.5 percent; cha 38.5 percent, fruit and vegetables 7,1 percent, cream 46.2 percent, big ice 44.4 percent; Sour Shrimp 7,1 percent. Infection Cl.perfringens: Sesame 33.9; bread 10.6 percent, 7.7 percent Cream. Infected with mold spores: Sesame 27.4 percent, cake 19.7 percent; Ruoc 14.3 percent, sour shrimp 6.2 percent, Mam 5.9 percent, fruits and vegetables: 7.1 percent. Aerobic bacterial infection: Nem 38.5 percent, cha 23.1 percent. Vegetables, fruits 7.1 percent; Ruoc 21.4 percent, sour shrimp 6.2 percent, cream 30.8 percent, big ice 27.8 percent. E.coli infection: Nem 15.4 percent, cha 0.0 percent. Vegetables, fruits 7.1 percent. Bottled beverage was not contaminated 100 percent of samples. The level of microbial contamination compare with the allowed limit: Cake: Contaminated with coliform was 210 (20 times higher); aerobic bacteria was 11,004 (11 times higher). Sesame: aerobic bacteria was 19,8.104 (20 times higher), coliforms was 118.5 (11 times higher). Meat: E.coli was 9.5 (3 times higher), aerobic bacteria was 1,8.105 (1.8 times higher); coliforms was 75.9 (1.5 times higher), CI. Perfringens was 155.5 (1.5 times higher). Vegetables and fruits: Mold spores was 2 times higher; aerobic bacteria, coliforms was 1.2 times higher. Seafood: Coliform was 130 (13 times higher), aerobic bacteria was 9,0.105 (9 times higher); mold spores was 43.5 (4.3 times higher). Cream: aerobic bacteria was 4,0.105 (4 times higher); Coliforms was 207.5 (2 times higher), CI. Perfringens was 20 (2 times higher). Ice: aerobic bacteria was 7,7.103 (1.5 times higher); Coliforms was 121.9 (1.2 times higher). Conclusions: The rate of food contaminated with microorganisms (coliforms, Cl.perfringens, BTNM, VKHK, E.coli) were high, the food such as cream, ice, sesame, frying meat were contaminated higher than other foods.