Bìa tạp chí

 

009bet

Knowledge and practice in preventing chemical contamination of food by producers, traders, consumers, and participants in food safety management in Lac Thuy district, Hoa Binh province in 2021

Nguyen Thanh Hieu Ninh Thi Nhung Pham Thi Kieu Chinh
Received: 12 Jul 2022
Revised: 08 Sep 2022
Accepted: 08 Sep 2022
Published: 05 Oct 2022

Article Details

How to Cite
Nguyen Thanh Hieu, Ninh Thi Nhung, Pham Thi Kieu Chinh. "Knowledge and practice in preventing chemical contamination of food by producers, traders, consumers, and participants in food safety management in Lac Thuy district, Hoa Binh province in 2021". Vietnam Journal of Food Control. vol. 5, no. 3, pp. 381-389, 2022
PP
381-389
Counter
421

Main Article Content

Abstract

The situation of contaminated food is becoming more and more serious, especially the hazards of chemical contamination. Our study aims to determine the knowledge and practice in preventing chemical contamination of food of producers, traders, consumers and participants in food safety management in Lac Thuy district, Hoa Bình province. The results show that for producers and traders: 52.8% know that alkaline dyes are harmful to health, 13.3% know that there are substitutes for alkaline dyes. 17.1% of producers use food colorants in food processing and 81.6% of traders suspect that food has industrial colorants. For managers: 42.2% received training on food safety. The time of participating as an inspection collaborator was mainly from 1-5 years (58.5%). The tasks performed during the inspection were mainly assessment of sanitary conditions (47.1%) and assessment of raw materials and additives (30.4%). About consumers: 100% have heard of borax and food colorants, 93.3% and 94.6% think that if long-term consumption of food with industrial coloring, borax can cause chronic poisoning, 82.3% said that it is necessary to abolish the entire batch of goods if detecting food with industrial colorants, borax.

Keywords:

chemical pollution, alkaline dyes, borax.

References

[1]. A. Kowalska, and L. Manning, "Food Safety Governance and Guardianship: The Role of the Private Sector in Addressing the EU Ethylene Oxyde Incident," Foods, vol 11, no. 2, 2022.
[2]. General Statistics Office, "Food poisoning situation in 2020 and 2021," 2020.
[3]. "National strategy on nutrition for the period 2011 to 2020 and vision to 2030," National Institute of Nutrition, 2012.
[4]. Nguyen Thanh Ha, "The situation of using borax in some food groups and the practical knowledge of processors about the use of borax in Bac Lieu province," Journal of Practical Medicine, vol. 806, no. 2, p. 66-73. 2012
[5]. Bui Van Kien, "The current situation of Korean and bacterial contamination and the awareness and practice of the producers and traders on food safety in Thai Binh City," Journal of Practical Medicine, vol. 851, no. 11, p. 34-39, 2012.
[6]. Ministry of Health, "Circular 48/2015/TT-BYT Regulation on food safety inspection in food production and trading under the administration of the ministry of health,", 2015.
[7]. C. S. Swetha, "A survey on the public awareness about harmful effects of artificial food colours in milk and meat products on human health," The Pharma Innovation Journal, vol. 6, no. 9, pp. 306-309, 2017.
[8]. A. Legesse and A. Muluken, "A survey on awareness of consumers about health problems of food additives in packaged foods and their attitude toward consumption of packaged foods: A case study at Jimma University," International Food Research Journal, vol. 23, no. 6, pp.
375-380, 2016.
[9]. E. Zhllima, "Consumer perceptions of food safety risk: Evidence from a segmentation study in Albania," Journal of Integrative Agriculture, vol. 14, no. 6, pp. 1142-1152, 2015.

 Submit