ABSTRACT
Background: Worldwide, the beer industry has developed from 2% to 8% per year during 1990 and 2000 and the number of production surpassed 140 billion liters per year in 2001. Beer is not widely recommended for the population but the fact is consumption is on the increase. Objective: To evaluate the real situation of food safety conditions and hygiene safety requirements for beer at beer production enterprises in Hanoi and study various related factors to propose appropriate solutions to improving the food safety hygiene. Subject and methods: A cross-sectional, analysis investigation was conducted in 70 private beer-production enterprises in Hanoi in 2007. Results and Conclusion: The general rate with good food hygiene safety condition was 68.6%. Among them, the good environmental hygiene condition was 82.9%; good drainage condition was 75.7%; the work area hygiene condition meeting requirements was about 74.3% (with wall and floor hygiene regulation at 57.1%); food hygiene condition meet requirement about 95.7%; good work instrument hygiene condition was 72.9% and the lowest rate of work instrument hygiene regulation was 68.8%; good personal hygiene was 80%. The bad personal hygiene and environmental hygiene condition increased the risk of food hygiene quality that did not meet the requirement by ten-folds and thirteen-folds, respectively. The bad personal hygiene condition increased the risk of tool hygiene that did not meet the requirement by 5.5 folds.
Subject(s)
Food SafetyABSTRACT
Background: Beer is produced to meet people\u2019s demands. Sanitation, old technology, poor knowledge on hygiene and safety of workers is still limited. Objectives: This study aims to learn the real situation and solution to improve the practical knowledge on food hygiene and the safety of workers at beer-producing enterprises in Ha Noi. Subjects and method: The descriptive, cross-sectional study on wokers at beer-producing enterprises in Ha Noi.The data were collected from designed questionaires and analysed by Epi.infor 6.04 software. Results: The general knowledge rate on hygiene food safety of workers is 42.5%; In there, the knowledge rate on environmental hygiene of workers is 45.6%; the knowledge rate on work instrument hygiene of workers is 46.4%; the knowledge rate on personal hygiene of workers is 37.7%; the knowledge rate on food hygiene of workers is 50.9%; the knowledge rate on food poisoning of workers is 76.3%; Conclusion: There is a relationship between the practical knowledge on hygiene food safety, age and work duration.
ABSTRACT
Background: Previous studies showed that B hepatitis prevalence in Vietnam was very high, and the rate of mother-to-child transmission ranged from 44.7% to 45.2%. And nearly 90% of infected babies will become chronic carriers in later life. Objectives: To determine the rates of the HBeAg, DNA-HBV markers and capacity of mother-to-child transmission among the positive-HBsAg pregnant women in Hanoi. Subjects and method: The cross-sectional study was carried out on 163 positive-HBsAg pregnant women admitted to the Hanoi Obstetrical Hospital from 6/2005 to 3/2007. Blood samples were collected from both mothers and neonates immediately after birth for analysis of HBeAg and DNA-HBV markers. Results:66/163 (40.5%) mothers had HBeAg marker. Among 67 positive-HBsAg pregnancies, 38 women (56.7%) had DNA-HBV marker. The rate of mother-to-child transmission of positive-HBsAg mothers was 55.2%. 96.3% of mothers with HBsAg(+)/HBeAg(+) transmitted HBV to their babies. The risk of HBsAg(+) increased 68.6 times in babies of mothers with HBsAg(+)/HBeAg(+) versus babies of mothers with HBsAg(+) alone. Among babies of mothers with DNA(+), 89.5% had HBsAg(+). The risk of HBsAg(+) in babies of mothers with DNA(+) was 73.7 times higher than that in babies of mothers with DNA(-). Conclusion: Babies that were born from HBsAg(+)/HBeAg(+) mothers had high risk of becoming chronic carriers.