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

The food intoxication has impacted badly on the human health and economy. Every year, the rate of the food intoxication was very high such as in America (175/1000 rehabitant), England and New Zealand (190/1000), Australia (220/1000). In Vietnam, there are about 7,000 cases suffered the food intoxication with 46 deaths in 60/61 provinces in 1997. This paper introduced the concerns and solution for management of the food intoxication.
Poisoning ; Food ; Food Poisoning

243 food samples (maize, ground nut and its products) were assessed. 90% of sample well preserved at home were contaminated with aflatoxine. The contaminant level passed the standard limit (8.3% as regulated by the Ministry of Health). The main measure to overcome aflatoxine contamination on food was considered GAP (good agricultural production) in all stages of agricultural production and preservation.
Aflatoxins ; Food ; Food Preservation

384 samples of fresh food from 3 factories in Ha Noi, Da Nang and Ho Chi Minh city were controlled from Oct 2001 to April 2002. The temperature of preserve, duration of the processing, the pollution … were surveyed. Results noted the relatively good material conditions of the factories, but 100% of the staff had not got the hygiene standard and the preserve was not appropriate, the oscillation of temperature was higher than the displayed temperature in thermometer. S. aureus, E. coli, Salmonella were not detected but coliform infection was high just in the initial first day of preseve
Food ; Food Preservation ; Hygiene

Objective: The project aims to develop a community kitchen manual for public health emergencies.

Participants: The officers and members of the Samahan ng Nagkakaisang Kababaihan ng BASECO served as community respondents for this project. These eight women were in charge of the community kitchen operations, particularly the feeding program during the COVID-19 pandemic.

Implementation: The whole project comes in three phases. The design stage was executed in phase one of this project. The phase one also focused on the development of manual content based on available literatures and considered the interviews conducted with respondents.

Discussion: The manual contains guidelines on food safety and meal preparations. Based on the interview, the proponents identified specific contents that must be included in the guidelines, as compared with the need to improve current operations of the group's community kitchen. Looking at the activities of the community, the proponents indicated the food flow guidelines to ensure a safe, nourishing and accessible community kitchen (S.N.A.C.K).

Conclusion: The designed community kitchen manual may be of use to lay groups putting up community kitchens, since there is no existing manual in the Philippines. However, phases two and three must be conducted to validate its usefulness and accuracy in the field.

No abstract available.
Food Hypersensitivity*

No abstract available.
Food Safety

No abstract available.
Food Hypersensitivity*

The food borne toxi-infection was secondary to infected food, especially due to microbial. This paper introduced the pathological mechanism, clinical manifestation of the diarrhea, classification of the food borne toxi-infection originated from bacteria and digestive clinical manifestations of the food born toxi-infections diseases.
Botulism ; Food

A total of 160 street food samples were examined for microbiological quality and food color additives. All food samples were not used unpermitted food color additive, and the rate of microbiological contamination was 20.6%. No S.aureus were found at the lowest dilution used for all samples of cooked meat. Foods served hot had low bacterial contamination.
Food ; Safety