The recall descriptive study was implemented in the period 2017-2021 of 5,696 food samples (about 1,139 samples/year) in the Nam Dinh Provincial Department of Food Safety and Hygiene. The ratios of microbiology and physicochemical parameters which do not meet the regulation were 4.46% and 3.54%, respectively. Meat and its products were microbiology contaminated at the highest ratio of 8.4%, followed by vegetables and their products were 4.09%, cereals and their products were 3.5%, and non-alcoholic beverages were 2.27%. The main causes of microbiology contamination were Coliform at 4.97%, E. coli at 3.69%, and Pseudomonas at 4.62%. The physicochemical contaminations in meat products were mainly borax at 8.64 %, and the rancidity in frying oil was 19.5 %. Ensuring food safety in recent years has seen positive changes; the ratio of contamination in food surveillance in hazard monitoring in the period 2017-2021 sharply decreased compared to the previous period.
food safety, food surveillance, microbiology, physicochemical, Nam Dinh
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