Open AccessEvaluation of food contamination in Dak Lak province from 2014 - 2018
Author(s) -
Hoai Truong Huu
Publication year - 2019
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.81
Subject(s) - contamination , food contaminant , environmental science , borax , toxicology , food science , chemistry , biology , raw material , ecology
Statistics of monitoring results of food-safety hazards of Dak Lak Department of Food Safety and Hygiene from 2014 - 2018 showed that: The general food contamination rate was of 28.9%, of which microbial contamination was of 39.6%; and chemical contamination was of 20.9%. Edible ice has the highest rate of microbial contamination (90.6%); Fried cooking oil samples have the highest chemical contamination rate of 51.1%. E. coli contamination rate accounted for 66.2%; Coliforms contamination rate accounted for 53.5%. The rate of borax contamination in spring rolls was 23.4%. The ratio of fried cooking oil contaminated by friable was 51.1%. The ratio of methanol contamination in manual production alcohol was 13.7%.