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Survey on some food safety parameters of fresh ingredients in collective kitchens of factories and enterprises in Quang Ngai province in 2021

Dang Chinh Huynh Thi Thu Dieu Van Thi Dieu Linh Mai Van Thanh Nguyen Tien Quang Bui Duc Nhien Lam Thi Ni Na Bui Thi Xuan Hue Nguyen Thi Cam Le
Received: 14 Jun 2022
Revised: 31 Aug 2022
Accepted: 31 Aug 2022
Published: 05 Oct 2022

Article Details

How to Cite
Dang Chinh, Huynh Thi Thu Dieu, Van Thi Dieu Linh, Mai Van Thanh, Nguyen Tien Quang, Bui Duc Nhien, Lam Thi Ni Na, Bui Thi Xuan Hue, Nguyen Thi Cam Le. "Survey on some food safety parameters of fresh ingredients in collective kitchens of factories and enterprises in Quang Ngai province in 2021". Vietnam Journal of Food Control. vol. 5, no. 3, pp. 303-309, 2022
PP
303-309
Counter
431

Main Article Content

Abstract

The study was carried out on raw food materials including pork, fish of all kinds and leafy vegetables at collective kitchens, industrial catering establishments at factories and enterprises. in Quang Ngai province from January to November 2021. The study aims to: determine the percentage of fresh ingredients at the collective kitchens of factories and enterprises in the area of Quang Ngai province meeting food safety criteria and study some related factors between fresh ingredients meeting food safety criteria and the origin of fresh raw materials in the study area. The results by sampling method of cross-sectional study showed that: 100% of pork met with the lean substances Salbutamol, Clenbuterol, Cimaterol by quantitative method; 13.9% fish met safety criteria for urea by quantitative method; 53.4% ​​of leafy vegetables met safety criteria for pesticides by qualitative method.

Keywords:

Collective kitchen, fresh ingredients

References

[1]. National Assembly, Law on Food Safety No. 55/2010/QH12, dated June 17, 2010.
[2]. Decree No. 15/2018/ND-CP dated February 2, 2018 of the Government, detailing a number of articles of the Law on Food Safety.
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