Đánh giá an toàn vệ sinh thực phẩm trong thịt heo tươi phân phối ở địa bàn quận Ninh Kiều, thành phố Cần Thơ=Assessment of food safety in fresh pork from markets in Ninh Kieu District, Can Tho City

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2024

Mô tả vật lý: tr.237-250

Bộ sưu tập: Báo, Tạp chí

ID: 481736

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Nghiên cứu thực hiện nhằm khảo sát mức độ nhiễm vi sinh vật và hiện trạng sử dụng chất phụ gia bảo quản thịt heo tươi trên địa bàn quận Ninh Kiều, thành phố Cần Thơ. Kết quả nghiên cứu cho thấy tỉ lệ nhiễm Escherichia coli và tổng số vi sinh vật hiếu khí trên thịt là 100% và vượt mức tối đa cho phép theo TCVN 7406:2019, các mẫu thịt tại siêu thị có mức độ nhiễm vi sinh vật thấp hơn mẫu thu nhận tại chợ truyền thống và sạp nhỏ lẻ. Bên cạnh đó các mẫu thịt thu nhận vào buổi trưa bị nhiễm Escherichia coli và tổng số vi sinh vật hiếu khí nhiều hơn mẫu thu nhận vào buổi sáng. Qua kết quả phân tích thống kê cho thấy mối liên quan chặt chẽ giữa các chỉ tiêu liên quan đến chất lượng thịt tươi (độ màu L*, cấu trúc, pH, nhiệt độ, NH3) và mức độ nhiễm vi sinh vật (Escherichia coli và tổng số vi sinh vật hiếu khí). Trong tổng số 148 mẫu thịt thu nhận, tỉ lệ mẫu dương tính hàn the là 4,1%, nitrit là 12,16% và đặc biệt không có hiện tượng sử dụng hàn the để bảo quản thịt bày bán tại siêu thị. Hiện trạng sử dụng phụ gia như hàn the và nitrit được phát hiện ở các mẫu thịt thu nhận từ chợ buổi trưa do tiểu thương cố tình bổ sung nhằm cải thiện độ tươi và kéo dài thời gian bảo quản của thịt.The study aims to evaluate the contamination of microorganisms, food additives of fresh pork that was sold in the Ninh Kieu district, Can Tho City. The results of research showed the contamination of Escherichia coli and total aerobic bacteria in fresh pork is 100%, and the density exceeds the acceptable levels of TCVN 7406:2019. The samples were collected from the supermarkets, which are contaminated microorganisms lower than others that were collected from the traditional markets and the retail shops. Moreover, the samples collected in the afternoon had the level of contaminated microorganisms lower than others that were collected in the morning. The results of statistics showed the correlation among the criteria of meat quality (color L*, texture, pH, temperature, NH3) and the contamination of microorganisms in fresh pork (Escherichia coli and total aerobic bacteria). In a total 148 collected samples, 4.1% of samples were positive with borate, 12.16% of samples were positive with nitrite. In particular, the borate couldn’t be detected in the samples that had been collected from supermarkets. The fresh pork collected in the afternoon was positive with borate and nitrite, because the sellers intentionally added it to improve the freshness and prolong the shelf life of meat.

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