Vệ sinh an toàn thực phẩm trong hệ thống phân phối thịt lợn tại tỉnh Lâm Đồng

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Tác giả: Xuân Trạch Nguyễn, Kim Đặng Phạm, Thị Thanh Thảo Phạm

Ngôn ngữ: Vie

Ký hiệu phân loại: 614 Forensic medicine; incidence of injuries, wounds, disease; public preventive medicine

Thông tin xuất bản: Khoa học nông nghiệp Việt Nam 2018

Mô tả vật lý: 45552

Bộ sưu tập: Metadata

ID: 405672

Thêm vào giỏ Liên kết toàn văn

Thực trạng vệ sinh an toàn thực phẩm của thịt lợn và nguyên nhân gây ô nhiễm thịt lợn trong quá trình phân phối tại tỉnh Lâm Đồng được khảo sát trên 31 chợ (tập trung và nhỏ lẻ) của ba địa phương đại diện (thành phố Bảo Lộc, huyện Lâm Hà và huyện Đức Trọng) thông qua bảng câu hỏi phỏng vấn người bán thịt và lấy mẫu xét nghiệm. Kết quả cho thấy tỷ lệ mẫu thịt lợn được lấy tại chợ tập trung và chợ nhỏ lẻ bị nhiễm E. coli quá mức quy định lần lượt là 11,11% và 66,67%. Tỷ lệ mẫu thịt lợn được lấy từ chợ nhỏ lẻ bị nhiễm Salmonella là 27,27% trong khi không phát hiện Salmonella trong các mẫu thịt lấy từ chợ tập trung. Tỷ lệ mẫu nước sử dụng tại các chợ tập trung và chợ nhỏ lẻ bị nhiễm coliforms vượt ngưỡng cho phép lần lượt là 77,27% và 81,48%. Dụng cụ được sử dụng trực tiếp tại các quầy bán thịt (dao, thớt) đều không đạt yêu cầu vệ sinh về chỉ tiêu tổng số vi khuẩn hiếu khí và Enterobacteriaceae ở cả hai loại chợ. Tuy nhiên, thịt lợn tại các chợ này không chứa tồn dư chloramphenicol, tylosin, tetracycline, clenbuterol và salbutamol., Tóm tắt tiếng anh, The current situation of food hygiene and safety in fresh pork as well as the causes of microbial contamination at 31 traditional markets in three representative districts of Lam Dong Province (Bao Loc city, Lam Ha and Duc Trong districts) were investigated through interviewing butchers and sample tests. The results showed that the contamination rate by E. coli in pork was found at 11.11% and 66.67% at the centralized and residential markets, respectively. The contamination rate of Salmonella in pork collected from residential markets was 27.27% while no Salmonella was found in the samples from the centralized market. Coliforms contamination in water was found at 77.27% and 81.48% with both types of markets, respectively. Tools (knives and cutting boards) used in the butcher shop did not meet the requirements for sanitation in terms of total aerobic bacteria and Enterobacteriaceae in both types of markets. However, the residues of chloramphenicol, tylosin, tetracycline, clenbuterol, and salbutamol were not found in the pork sold at both types of markets.

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