The use of borax and dyeing materials in some prepared foods and the house wives' knowledge, attitude and practice of hygiene and food safety
- Author:
Luong Thuy Hang
- Publication Type:Journal Article
- Keywords:
Hygiene and food safety
- MeSH:
Borates;
Food;
Knowledge;
Hygiene
- From:Journal of Practical Medicine
2004;494(11):62-66
- CountryViet Nam
- Language:Vietnamese
-
Abstract:
342 food samples and 250 house wives surveyed in Dong Da district, Ha Noi city in the year 2003 showed that in 39.6% of checked food samples, there was borax, among them the highest use of borax was in "gio lua" and the lowest in "cha nac". Some cakes as "banh gio" and "banh cuon" were the most concerned ones. 20% of food samples, there was unpermitted stain. House wives' knowledge, attitute and practice of hygience and were improved but in 100% among them the awareness about hygien and food safety was needed to strengthen.
