China ; Consumer Product Safety ; standards ; Food Contamination ; prevention & control ; Food Inspection ; standards ; Food Microbiology ; Foodborne Diseases ; prevention & control ; Humans

There are many challenges in controlling of food hygiene and safety in Vietnam, but we can mention 3 basic contradictions as following: contradiction of system, contradiction of awareness, and contradiction of management. These contradictions lead to imitated food market with very poor hygiene and safety. The author provided strategies for control of food hygiene and safety such as management; information, education, and communication; interdisciplinary activities; food inspection; food test; establishing system of epidemiological supervision of food poisonings and food-borne diseases...
Hygiene ; Safety ; Food Inspection ; food

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.

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

No abstract available.
Food Safety

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

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.

Food Security ; Food Safety

OBJECTIVETo improve the mini-modified semi solid rappaport vassiliadis most probable number (mini-MSRV MPN) method for Salmonella detection.

METHODSBased on the mini-MSRV MPN method,Buffered Peptone Water (BPW) was modified as one step enrichment medium and Modified Semi Solid Rappaport Vassiliadis (MSRV) medium was ameliorated as modified MSRV for Salmonella detection under standard Salmonella addition recovery. A total of 154 raw chicken samples, 48 swabs of pheasantry and 48 poultry dung samples were collected to compare the detection results of Salmonella by using improved mini-MSRV MPN, mini-MSRV MPN and regular most probable number (MPN) method.

RESULTSSalmonella recovery was < 2.7 MPN/g when the standard Salmonella addition was at the concentration of 0.9 CFU/g when the mini-MSRV MPN method was employed. If the standard Salmonella addition were at 9.0 and 90.0 CFU/g, the recoveries of bacteria were 10.1 and 94.0 MPN/g, and the average recovery rate was 112% and 104%, respectively. Salmonella detection rate of modified mini-MSRV MPN, mini-MSRV MPN and regular MPN method was 18.4% (46/250), 5.2% (13/250) and 6.0% (15/250), respectively. The detection rate was higher for modified mini-MSRV MPN method than of the other two methods (χ(2) values were 19.68 and 17.82, respectively, all P values < 0.05). The detection quantity of Salmonella (medians were 21.0, < 2.7 and < 3.0 MPN/g, respectively). The quantity detected by modified mini-MSRV MPN method was higher than that of the other two methods (both Z values were 5.71, both P values < 0.05).

CONCLUSIONModified mini-MSRV MPN method is an accurate method for foodborne Salmonella detection.

Animals ; Chickens ; microbiology ; Culture Media ; Food Contamination ; analysis ; Food Inspection ; methods ; Salmonella ; isolation & purification

OBJECTIVEIn order to guarantee the safety of health foods, a safety evaluation system has been initially proposed.

METHODBased on both experienced and experimental safe data of health foods, different safety criteria could be divided.

RESULTA safety evaluation system with five criteria has been finally established, ingredients listed in the first three safe criteria were suitable for health foods.

CONCLUSIONThis system could be applied for the selection of relevant ingredients of health foods at R&D stage, and it would be improved after certain period of implementation.

Consumer Product Safety ; Evaluation Studies as Topic ; Food Analysis ; methods ; Food Contamination ; analysis ; Food, Organic ; adverse effects ; classification ; standards

OBJECTIVEThe loop-mediated isothermal amplification (LAMP) detection method was applied to detect Listeria monocytogenes in food. The specificity and sensitivity of this method were evaluated through comparing it with Real-time PCR and conventional detection method.

METHODSThe LAMP primers were designed based on hly gene of Listeria monocytogenes. The LAMP method was applied to detect 88 Listeria monocytogenes, 1 reference strain ATCC 15313 of Listeria monocytogenes and 33 non-targets bacteria strains; base-material addition test and practical food samples detection were also conducted. Both of Real-time PCR and ISO 11290-1 methods were used as parallel detection method in addition to LAMP. The three kinds of methods were compared by specificity, sensitivity, detection limit and the detection result of practical food samples.

RESULTSBoth detection results of LAMP and Real-time PCR for 89 Listeria monocytogenes were positive (100%, 89/89), 33 non-targets bacteria strains were negative (100%, 33/33). The sensitivity of LAMP was 2 × 10² CFU/ml, which was consistent with Real-time PCR method (2 × 10² CFU/ml) and better than ISO 11290-1 method (2 × 10² CFU/ml). Base-material addition test result showed that the detection limit of the three kinds of methods were 3 CFU/25 g samples. And the result of practical food samples displayed the same detection rate of 4% in the three methods (2/45).

CONCLUSIONThe LAMP method of Listeria monocytogenes established in this study has good specificity and sensitivity, which can be applied to the rapid detection of Listeria monocytogenes.

Food Contamination ; analysis ; Food Inspection ; methods ; Food Microbiology ; Listeria monocytogenes ; genetics ; isolation & purification ; Nucleic Acid Amplification Techniques ; methods