A cross-sectional examination of 55 points of street foods in Thai Nguyen city was carried out, the results showed that 54.55% of samples of drinking water, 27.7% of samples of kitchen tools, 18.8% of samples taken from staffs hand and 52.73% of samples prepared foods were contaminated with microbiological agents (the main was E.coli) and did not meet hygienic national standards.
Food Contamination ; Food

Analysis samples of meat and seafood... in Hanoi markets to determine infections of larva of parasites. Results: among 144,390 beef samples and 2,237,000 pork samples, prevalences of parasite infection were 0.027% and 0.003%, respectively. The rate of liver fluke metacercaria in fresh water fish was 1.7-21.7% (mean rate 5.2%), rate of Gnathostoma infection in snakehead fish and ell was 4.8-11.4%. Furthermore, in endemic areas of lung fluke, infection rate of Paragonimus metacercaria in fresh water crabs and fish was 9.7%-98.1% (mean rate 63%).
Food Contamination ; Parasites ; Food ; Epidemiology

Background: Food-born bacteria can be present in raw materials or contaminated foods during process and storage. Shrimp paste is a popular food in Viet Nam, but there are no studies on the hygiene and safety of this food. Objectives: To identify the microbial contamination of commercial shrimp paste available in Ha Noi City. Materials and method: A total of 50 shrimp paste samples were collected randomly from markets around Ha Noi City. Enumeration and isolation methods were used to determine the microbial contamination in these samples. Results: 100% of the samples were contaminated with Clostridium perfringens and Candida albicans. 10% of samples were contaminated with Coliform. Other pathogenic bacteria, including Escherichia coli, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus and Vibrio cholerae were not found in shrimp paste samples. Conclusion: Evaluation of microbial contamination in popular foods such as shrimp paste should be done regularly to prevent food-born diseases in the community.
Microbial contamination ; Food safety.

Background: Quality, hygiene and food safety are the pressing questions that affects the public. Objectives: To discover some remarks on the microbiological contamination of food selling on the street in Thanh Hoa city and various suitable solutions in management and deployment. Subjects and method: A cross-sectional survey on the microbiological contamination of 310 different samples of food hawking on the street of 11 communes in Thanh Hoa province. Results:310 different samples were collected in Thanh Hoa city in 2007, we found micro biological contamination is still high, the highest rate was spring roll (76,7% contamined), lowest was food prepared from fish and other fish products (43,3%). Conclusion: The contamination rate varies with different organisms. The rate of food contaminated with 2 organisms was high (91.1%).To ensure the health of the public; it is necessary to have the measures to ensure that sellers provide the public with safe and hygienic food. \r\n', u'\r\n', u'\r\n', u'
microbiological contamination of the food selling

Study on vegetables, fruits and tubers surround Thai Nguyen Colour Metal Refinery Factory showed that: levels of lead and arsenic in the vegetable, fruits and tubers were higher than allowed standards. These levels were higher 2-5 times than these in the control were
Lead ; Arsenic ; Food Contamination

A study was done to evaluate lead and selenium in vegetable, fruits and tubers in a field and garden of families living around the Thai Nguyen Colour Metal Refinery Factory and Tuc Duyen and Thinh Dan communes. The obtained results as follow: the level of lead in fruit and vegetable surrounding Thai Nguyen Colour Metal Refinery Factory was higher than this of allowed standard and higher 2-5 times than this at Tuc Duyen commune. The level of selenium in some vegetables, fruits and tubers at this region was higher 2-10 times than allowed standard. The level of selenium and lead in fruits vegetables and tubers at Tuc Duyen was at allowed standards
Selenium ; Lead ; Food Contamination

Aims: The aim of this study was to evaluate whether chewing gum affects mask contamination. Methodology and results: Two groups of participants were requested to wear a mask for 15 min with (experimental group) or without (control group) chewing gum. Then, masks were collected and CFU calculation and 16S rDNA sequencing was performed. We found that temperature, humidity and bacterial CFU inside of the mask significantly increased when wearing a mask while chewing gum. Staphylococcus epidermidis was found in both groups. Staphylococcus aureus, Staphylococcus haemolyticus, Streptococcus oralis, Streptococcus parasanguinis and Bacillus wiedmannii were found in only the experimental group. Conclusion, significance and impact of study Chewing gum significantly increased the temperature, humidity and bacterial CFU inside the mask. Staphylococcus epidermidis, S. aureus, S. haemolyticus, S. oralis, S. parasanguinis and B. wiedmannii were detected inside the mask after chewing gum.
Chewing Gum ; Food Contamination

Listeria monocytogenes is an important food-borne pathogen. The distribution and survival of L. monocytogenes are related to its ability to form biofilms. Biofilms are resistant to adverse environments, and bacteria separated from the biofilms may lead to persistent food contaminations. The formation, maturation and structure of biofilms depend on a variety of external and internal factors, among which a variety of regulatory mechanisms play important roles. This review summarizes the regulatory mechanisms (including intracellular, intercellular and interspecific interactions) involved in the biofilm formation of L. monocytogenes in order to control the biofilm formation in food processing environments, thus providing new intervention strategy for food safety.
Biofilms ; Food Contamination ; Food Safety ; Listeria monocytogenes

Food Contamination ; prevention & control ; Public Health Practice

This study was carried out in order to estimate the residual amount of mercury in soy-bean sprouts in each steps of cooking. Samples were taken at markets and also cultured at home without applying the mercury containing pesticides as control. Mercury was determined by dithizone method. It was disclosed that soy-bean sprouts purchased at markets contained 1.32+/-0.274 ppm, 13 times as high as the maximal allowable concentration of mercury in food recommended by Ministry of Health and Social Affairs. Mercury contents, however, dropped off steadily by steps of cooking: rinsed with distilled water and boiled in distilled water showing concentrations of 0.11+/-0.025 ppm in boiled sprouts and 0.03+/-0.022 ppm in sprout-soup. These values were not statistically different from those in control samples, and not exceeded the maximal allowabled levels of mercury in food. It can be concluded that the use of mercury containing pesticides in the cultivation of soy-bean sprouts is not so serious problem as it has been suspected in respect of food contamination, but careful attention must be paid to indiscriminate use of mercury containing pesticides as they may contaminate air, water and soil and secondarily bring harm to human health through food chains.
Cooking* ; Dithizone ; Food Chain ; Food Contamination ; Humans ; Pesticides ; Soil ; Water