Objectives: Determine the percentage of food contaminated with microorganisms and contamination levels compare with the allowed limit in Hue city. Sample size: Included 320 food samples of 7 food groups: 1) 146 samples of grain group
2) 28 samples of meat group
3) 14 samples vegetables group
4) 47 samples of seafood group
5) 6 samples of spices
6) 38 samples of cream, ice, 7) 41 samples of bottled beverage
Methods: cross-sectional description. Results: The rate of food sample microbial contaminated above permitted limits. Coliforms infection: Sesame 37.1 percent, bread by 7.6 percent, Nem 38.5 percent
cha 38.5 percent, fruit and vegetables 7,1 percent, cream 46.2 percent, big ice 44.4 percent
Sour Shrimp 7,1 percent. Infection Cl.perfringens: Sesame 33.9
bread 10.6 percent, 7.7 percent Cream. Infected with mold spores: Sesame 27.4 percent, cake 19.7 percent
Ruoc 14.3 percent, sour shrimp 6.2 percent, Mam 5.9 percent, fruits and vegetables: 7.1 percent. Aerobic bacterial infection: Nem 38.5 percent, cha 23.1 percent. Vegetables, fruits 7.1 percent
Ruoc 21.4 percent, sour shrimp 6.2 percent, cream 30.8 percent, big ice 27.8 percent. E.coli infection: Nem 15.4 percent, cha 0.0 percent. Vegetables, fruits 7.1 percent. Bottled beverage was not contaminated 100 percent of samples. The level of microbial contamination compare with the allowed limit: Cake: Contaminated with coliform was 210 (20 times higher)
aerobic bacteria was 11,004 (11 times higher). Sesame: aerobic bacteria was 19,8.104 (20 times higher), coliforms was 118.5 (11 times higher). Meat: E.coli was 9.5 (3 times higher), aerobic bacteria was 1,8.105 (1.8 times higher)
coliforms was 75.9 (1.5 times higher), CI. Perfringens was 155.5 (1.5 times higher). Vegetables and fruits: Mold spores was 2 times higher
aerobic bacteria, coliforms was 1.2 times higher. Seafood: Coliform was 130 (13 times higher), aerobic bacteria was 9,0.105 (9 times higher)
mold spores was 43.5 (4.3 times higher). Cream: aerobic bacteria was 4,0.105 (4 times higher)
Coliforms was 207.5 (2 times higher), CI. Perfringens was 20 (2 times higher). Ice: aerobic bacteria was 7,7.103 (1.5 times higher)
Coliforms was 121.9 (1.2 times higher). Conclusions: The rate of food contaminated with microorganisms (coliforms, Cl.perfringens, BTNM, VKHK, E.coli) were high, the food such as cream, ice, sesame, frying meat were contaminated higher than other foods.