Thực trạng ô nhiễm hóa học trong một số thực phẩm thông dụng tại huyện Lạc Thủy tỉnh Hòa Bình năm 2021

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Tác giả: Thanh Hiếu Nguyễn, Thị Nhung Ninh, Thị Kiều Chinh Phạm

Ngôn ngữ: Vie

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Tạp chí Kiểm nghiệm và an toàn thực phẩm 2022

Mô tả vật lý: 256-264

Bộ sưu tập: Metadata

ID: 405931

Thêm vào giỏ Liên kết toàn văn

Tình hình sử dụng hóa chất bảo vệ thực vật, formol, hàn the, phẩm màu ngoài danh mục cho phép của Bộ Y tế trong chuỗi cung ứng thực phẩm vẫn còn là vấn đề cần quan tâm kiểm soát tại Việt Nam. Nghiên cứu của chúng tôi nhằm xác định tình trạng ô nhiễm hóa học trong một số mẫu thực phẩm thông dụng được lấy tại các cơ sở sản xuất, cửa hàng kinh doanh, chợ đầu mối cung cấp thực phẩm trên địa bàn huyện Lạc Thủy. Kết quả cho thấy: tỷ lệ nhiễm hàn the là 15,9%
trong đó, chả chiếm tỷ lệ cao nhất là 25%, giò lợn là 21,4%
thấp nhất là bún 7,7%, bánh phở 8,3%. Tỷ lệ nhiễm phẩm màu kiềm khá cao tới 58,5%
trong đó lạp sườn và hạt dưa chiếm tỷ lệ cao nhất trên 80%, và thấp nhất là bánh xu xê, bánh cốm với 33,3%. Tỷ lệ nhiễm formol là 24,3%, trong đó bánh phở và bún chiếm trên 30%. Tỷ lệ nhiễm hóa chất bảo vệ thực vật trong rau củ quả là 35,6%, trong đó đậu đỗ có tỷ lệ nhiễm cao nhất là 60%, rau cải là 55%, thấp nhất là cà chua và xà lách khoảng 10%., Tóm tắt tiếng anh, Pesticides, formol, borax, and unpermitted colorants using in food production chain still need to control in Vietnam. Our study aimed to determine the chemical contamination in some common food samples collected at production facilities, business stores, wholesale food supply markets in Lac Thuy district. As the results, borax detected at the ratio of 15.9%, in which "Cha" accounted for the highest rate of 25%, "gio lon" was 21.4%
the lowest rate was vermicelli 7.7% and noodle soup 8.3%. The ratio of alkaline dye contaminated was quite high at 58.5%
in which sausages and melon seeds accounted for the highest proportion of over 80%, and the lowest was "Xu Xe" cake and "Com" cake with 33.3%. Formol was detected at 24.3%, in which rice noodle and vermicelli detected over 30%. The ratio of pesticide residues in fruits and vegetables was 35.6%, in which beans and pulses was contaminated highest ratio with 60%, following is vegetables with 55%, and tomatoes and lettuce with lowest ratio of about 10%.

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