Investigation on the situation of antibiotic residue in food having origin from live - stock breeding

Analysis 280 fresh meat samples in Ha Noi, Nam Dinh, Binh Duong, Can Tho, Ho Chi Minh city from 6/2001 to 8/2002. Result: meat samples which not to get standard of food safe due to antibiotic residue at high level of 25,7%. Among them, cause due to residue tetracycline higher assign is 50%; residue chloramphenicol is 55,6%. Meat sample that infected antibiotic tetracycline higher 20 to 160 times to allow safe limit. In meat of graze animals, rate of infected antibiotic lower meat of eat industry food animals.

Hormone residues in some domestic food stuffs of livestock origin

From June 2001 to August 2002, 210 samples of fresh meat (including 100 samples of pork and 110 samples of chicken) were tested for steroid hormone residues (testosterol, oestrogen, and diethyl stybestrol). Results showed that 8.5% of samples contained hormone residues, in which, 72% contained oestrogen, 28% contained testosterol, and 11 samples (5.2%) contained diethyl stybestrol - these hormone were forbidden for use in cattle and poultry breeding

To monitor using of color materials in available foods in Ha Noi and Hai Phong city

In 1998, 186 samples in Hanoi and 154 samples in Hai Phong city of 13 kinds of retail color processed foods were examined. Survey the knowledge of hygiene and safe food of 60 consumers and sellers in Hanoi and 100 consumers and sellers in Hai Phong city. Results: the rate of using unrecommended coloring in Hanoi was 43.4%, and in Hai Phong was 39.5%. 89.3%-100% of retail coloring packages in markets were illegal. In 2002, the rate of using harmful coloring in processing retail food in Hanoi was decreased significantly

Hygien status in factories to product and preserve available fresh food

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