Situation of bacterial contamination and use of additive ingredients in sausages at some communes of Ha Tay province
- Author:
Thu Duc Nguyen
- Publication Type:Journal Article
- Keywords:
bacterium
- MeSH:
Bacterial Infections;
bacteria;
epidemiology
- From:Journal of Practical Medicine
2002;435(11):41-43
- CountryViet Nam
- Language:Vietnamese
-
Abstract:
A cross-sectional study on actual situation of bacterial contamination and using of additives in gio cha was carried out in Ha Tay province in 2001. The results have shown that 100% of total samples were contaminated with aerobic bacteria, 55.6% of samples was contaminated of Coliforms. E. coli contamination were 4.4% of total samples; in which 20% of samples was contaminated of Cofiforms above cut-off point was 100% of samples (compared with the total of samples which was contaminated of Coliforms or E. coli). 100% of studied samples was found having borax- a complement that not be permitted in food with average concentration is 0.4735; 19.4% of Cha samples were found colour additives, in which 100% is organic alkali colour additives a complement that not be permitted in food.
