Đánh giá điều kiện an toàn thực phẩm của cơ sở sản xuất nước uống đóng chai tại thành phố Cần Thơ năm 2020

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Tác giả:

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Nghiên cứu Sức khỏe và Phát triển, 2020

Mô tả vật lý: tr.100-107

Bộ sưu tập: Metadata

ID: 321055

Thêm vào giỏ Liên kết toàn văn

Mục tiêu nghiên cứu: Đánh giá điều kiện an toàn thực phẩm, xác định tỷ lệ ô nhiễm vi sinh vật trong nước uống đóng chai tại thành phố Cần Thơ năm 2020. Phương pháp nghiên cứu: Nghiên cứu mô tả cắt ngang 116 cơ sở sản xuất, 58 mẫu nước uống đóng chai từ tháng 02 đến tháng 5/2020.. Kết quả: Tỷ lệ cơ sở đạt các tiêu chí về điều kiện an toàn thực phẩm là 44,0% (51/116), tỷ lệ nhiễm vi sinh vật là 39,7% (23/58). Kết luận và khuyến nghị: Tỷ lệ cơ sở đạt các điều kiện an toàn thực phẩm thấp và tỷ lệ ô nhiễm vi sinh vật cao. Do đó cầnkiểm tra đột xuất đối với các cơ sở sản xuất bị nhiễm vi sinh vật và tăng tần suất kiểm tra định kỳ 2 lần/năm đối với các cơ sở sản xuất không duy trì các điều kiện về an toàn thực phẩm theo quy địnhObjectives: The main objectives were the evaluation of food safety conditions, the determination of the rate of microbiological contamination in bottled drinking water at Can Tho city in 2020. Methods: Samples were collected from 116 factories with 58 samples of bottled water during a period of time (from February 2020 to May 2020). Results: The ratio that met the criteria for food safety conditions was 44,0% (51/116). The ratio for microbiological contamination was 39,7% (23/58). Conclusions and recommendations: The ratio that met the criteria for food safety conditions is low and the ratio for microbiological contamination is quite high. From the these results, it can be recommended thatirregular inspection of production facilities which have problems of microorganisms should be applied
and the frequency of periodic inspection should increase (e.g. 2 times/year) for factories where do not maintain food safety conditions according to regulations.

1. Đọc trực tuyến

1. Đọc trực tuyến

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