The study aims to evaluate the contamination of microorganisms, food additives of fresh pork that was sold in the Ninh Kieu district, Can Tho City. The results of research showed the contamination of Escherichia coli and total aerobic bacteria in fresh pork is 100%, and the density exceeds the acceptable levels of TCVN 7406:2019. The samples were collected from the supermarkets, which are contaminated microorganisms lower than others that were collected from the traditional markets and the retail shops. Moreover, the samples collected in the afternoon had the level of contaminated microorganisms lower than others that were collected in the morning. The results of statistics showed the correlation among the criteria of meat quality (color L*, texture, pH, temperature, NH3) and the contamination of microorganisms in fresh pork (Escherichia coli and total aerobic bacteria). In a total 148 collected samples, 4.1% of samples were positive with borate, 12.16% of samples were positive with nitrite. In particular, the borate couldn’t be detected in the samples that had been collected from supermarkets. The fresh pork collected in the afternoon was positive with borate and nitrite, because the sellers intentionally added it to improve the freshness and prolong the shelf life of meat.
Fresh pork, meat quality, microorganism, nitrite, borate
[1]. Nguyen Hung Long, “Current status of food poisoning caused by natural toxins in Vietnam in 2010-2014,” Vietnam Journal of Preventive Medicine, vol. XXV, no. 1(174), 2016. (In Vietnamese).
[2]. Ly Thi Lien Khai and Nguyen Thu Tam, “Survey of pork changes in markets and supermarkets,” CTU Journal of Science, Topic vol.: Agriculture, vol. 2, pp. 61-68, 2016 (In Vietnamese).
[3]. Nguyen Van Muoi and Tran Thanh Truc, Textbook on post-harvest handling and processing of animal products, Can Tho University Publishing House, Can Tho, 2004 (In Vietnamese)..
[4]. J. Charan and T. Biswas, “How to Calculate Sample Size for Different Study Designs in Medical Research?,” Indian Journal of Psychological Medicine, vol. 35, no. 2, pp. 121-126. 2013.
[5]. Ministry of Science and Technology, TCVN 4835:2002 - Meat and meat products - Measurement of pH - Reference method, 2002 (In Vietnamese).
[6]. R. A. Torres Filho, H. P. Cazedey, P. R. Fontes, A. L. Souza Ramos, and E. M. Ramos, “Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification,” Journal of Food Quality, pp 1-8, 2017.
[7]. Ministry of Science and Technology, TCVN 7924-1:2008 - Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of β-glucuronidasepositive Escherichia coli - Part 2: Colony-count technique at 44°C using 5-bromo-4-chloro-3-indolyl β-D-glucuronide, 2008 (In Vietnamese).
[8]. Ministry of Science and Technology, TCVN 4884-1:2015 - Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the pour plate technique, 2015 (In Vietnamese).
[9]. Ministry of Science and Technology, TCVN 3706:1990 - Aquatic products – Method for the determination of nitrogen amin-amoniac content, 1990 (In Vietnamese).
[10]. Ministry of Science and Technology, TCVN 7992:2009 - Meat and meat products – Determination of nitrate content – (Reference method), 2009 (In Vietnamese).
[11]. Ministry of Science and Technology, TCVN 8895:2012 - Foodstuffs – Determination of sodium borate and boric acid - Qualitative and semiquantitative method, 2012 (In Vietnamese).
[12]. Ministry of Science and Technology, TCVN 7046:2019 - Fresh meat – Technical requirements, 2019 (In Vietnamese).
[13]. Luu Huu Manh, Nguyen Nhut Xuân Dung, Bui Thi Le Minh, Tran Quang Thai, “Level of bacterial contamination in pork at slaughterhouses and retail markets in Ben Tre City,” CTU Journal of Science, Topic vol.: Animal husbandry science and technology, no. 11, pp. 88-93, 2016 (In Vietnamese).
[14]. S. A. Taylor, Meat quality and meat packaging, ECCEAMST, pp. 259–268, 1996.
[15]. Ministry of Health, TT 24/2019/TT-BYT-Regulations on managing and using food additives, 2019 (In Vietnamese).
[16]. Truong Thi Kim Lai và Ly Minh Tho, “Determination of nitrite content in meat”. Ho Chi Minh City University of Technology and Education, 2009 (In Vietnamese).
[17]. Le Van Phuong, “Survey on the current status of borax use in some foods in Can Tho City,” Bachelor's thesis, Can Tho University, Can Tho, 2014 (In Vietnamese).
[18]. Hoang Trong Si, “Current status of borax use in food and knowledge, attitude and practice of food traders and consumers on borax use in Ninh Kieu district, Can Tho City in 2008,” Journal of Practical Medicine, pp. 699-700, 2010 (In Vietnamese).